About this tea
Kiwami means the utmost. At Sakamotoen it is the name given to the grade above Chameijin, and it is where the farm stops making a very good everyday gyokuro and starts making one to sit down with.
The difference is in how it carries itself. Where Chameijin is dense and direct, Kiwami is beautifully rounded. The sweetness arrives first, the umami builds underneath it, and whatever astringency the leaf holds is folded in rather than left on the edges. It is a gentler tea than its name suggests, and the finish is long, clean and generous.
Hand-picked from the single spring harvest and lightly steamed to keep the leaf intact. Brew it at 60 degrees for two minutes and pour to the last drop. 50g makes 25 to 37 cups across multiple steeps.
