Kaori - Icho (bihakko asamushi)

seikako hiruma.JPG
seikako hiruma.JPG

Kaori - Icho (bihakko asamushi)

from 9.75

Name: Kaori

Variety: Icho (bi hakko asamushi)

Origin: Iruma, Saitama

Tea maker: Yoshiaki Hiruma

Harvest: spring 2016

Plant variety: Sayamakaori

Sayamakaori variety leaves lighly wilted or oxidated, and passed through Hiruma's magical bihakko process.  Deep green needle-like tea leaves are just beautiful to look at.  And the subtle fragrance of fresh-cut flowers naturally accentuates this beauty.  Sweet and fresh lily on the nose, mineral and honey on the palate, fresh and clean finish with a touch of tannin.  Overtones of freshly cut daffodils linger. 10g - $10


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As oppose to bihakko fukamushi that has slight touch of roast, nutty finish, this just has accentuated perfectly preserved and stable fresh cut flower aroma.  This just shows how talented Hiruma is.  His creation is well planned and intended for.  He relies on the plants natural potential however, he plans the ingredients of the plants' personalities to aim to craft his finish product masterfully and perfectly.  Manufactured and manicured beauty as oppose to the wild west's approach to "let it be" beauty like Koorogi's work.  

On this trip, I was led to Hiruma by his work, Yume that I bought at a tea store.  At the end of the conversation, In addition to purchasing Yume, I requested him a few that he thinks would work for me to taste next.  His sensibility as an tea artist is just amazing.  He sent me 2 kinds of teas that he made with Sayamakaori variety.  This one being the simply the master work of icho and light mushi, steaming finish like sencha, and the other, that he added tea flower fromt he same plant processed to be added to more fragrance.  We have a saying in Japanese about tea, "look to Kyoto for taste, to Shizuoka for the look, and to Sayama (present day Iruma) for fragrance."  Hiruma's tea powerfully proves that it is true.

Brewing suggestion:

Brew with: 5g (2 tea spoon) tea with 240 ml water

1st infusion: at 85C  for 1 min    

2nd infusion: at 90 C for  30 sec

3rd infusion:  at 90 C for 30 sec