Organic Shiraore

Description

Stems from shaded tea plants are a rare delicacy. With only 5% of the harvest comprising of stems, these precious stems are often so few that they get blended with stems from unshaded plants or roasted to make hojicha. In Kyushu, these shaded stems are referred to as Shiraore; in Uji, they are known as Karigane. The shading process limits the plant’s ability to photosynthesize, which in turn increases the tea plant’s production of chlorophyll, giving Shiraore a darker green color compared to its non-shaded counterpart, Kukicha. Shading also means higher levels of Theanine, an amino acid that enhances the tea’s umami flavor, while reducing catechins, which are responsible for bitterness. This results in a sweeter, more umami-rich taste. Brewing stems, already low in catechins compared to leaves, gives Shiraore an even sweeter, lighter, more refreshing flavor than Kabusecha.

Our Shiraore is made from tea plants harvested in Kagoshima, a region renowned for its rich volcanic soil and optimal tea-growing climate. The tea is then masterfully finished by our production manager Mitsuhiko Masuda to ensure it meets our highest quality standards. 

SKU:

OSO50

Hot Brew Preparation

5g (2 tsp)

6 oz (180 ml)

2 min

175°F

Cold Brew Preparation

5g (2 tsp)

6 oz (180 ml)

10-15 min

Ice Water