Yume Kaori

夢香

ゆめかおり

Eine noch recht neue seltene Tee-Varietät, gezüchtet aus dem Kultivar Asatsuyu, der als einer der qualitativ und geschmacklich besten Grünteekultivare bekannt ist.

Yume Kaori zeichnet sich durch ein besonders intensiven Duft und ein süßlich-frisches Aroma aus. Übersetzt bedeutet der Name "Traum Aroma" - wobei der Traum sich sowohl auf das traumhafte Aroma als auch auf die traumhafte Widerstandskraft des Kultivars gegen bestimmte Schädlinge bezieht.

Yume Kaori wird relativ früh erntereif - die Pflückzeit fällt meist zwischen die des frühen Yutaka Midori und Yabukita.

Tee aus dem Kultivar Yume Kaori im KEIKO Shop

Shincha Yume 2024 - Organic Japanese Green Tea

A harmonious, multi-layered tea with a velvet-like soft texture, that develops into a fruity sweetness on the tongue. This year, we have once again refined the dream flavour of the Yume Kaori cultivar with the sweet note of the Sae Midori cultivar. Special features Shincha - the ‘new tea’ heralds the start of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima as early as mid-April. In order to capture the fresh flavour in the best possible way, shincha is dried a little lighter than usual for sencha in the final processing stage, giving the teas a special freshness that seems particularly pronounced in Shincha Yume. Cultivars: 70% Yume Kaori from the KEIKO organic farm in Kawanabe (Chiran) 30% Sae Midori from the Komaki brothers (Minami-Satsuma) Kabusecha is a green tea produced by shading the tea plants for a period of 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60°C for a particularly round, flowery flavour. Leave the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 minutes of infusion. The sweet theanine notes also come into their own particularly well, as the bitter substances do not dissolve as much in cold water. Storage To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.

Content: 0.05 kg (€640.00* / 1 kg)

€32.00*

Not available

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