Kihara #4 Naturally Grown Karigane Premium Tea Leaf Stems

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Grass, Creamy, Spinach
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Loose Leaf
Caffeine
Low
Certification
Not available
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Average preparation
160 °F / 71 °C 1 min, 0 sec 5 g 7 oz / 207 ml

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3 Tasting Notes View all

  • “GCTTB4 I steeped this using Western parameters this morning: 12 oz, 1.5 tsp, 70C, 3 minutes or so. The resulting liquor was a nice pale yellow green and tasted fairly mild but typical of a Japanese...” Read full tasting note
  • “I love Japanese green teas but they are brewed at such low temperatures! I like my tea to be hot. When it’s brewed at 140F or 160F and goes from a teapot to a cup (which have been warmed)it...” Read full tasting note
    80
  • “Oh, this is yummy. I’m not as good at describing green tea as I am black, but this is super delightful. It’s quite savory. Not as grassy or seaweed-y as I find most other Japanese greens. But not...” Read full tasting note
    85

From Yunomius

Naturally Grown (pesticide/fertilizer free) Karigane, premium tea leaf stems by farmer Shinichi Kihara

About Yunomius View company

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3 Tasting Notes

987 tasting notes

GCTTB4

I steeped this using Western parameters this morning: 12 oz, 1.5 tsp, 70C, 3 minutes or so.

The resulting liquor was a nice pale yellow green and tasted fairly mild but typical of a Japanese green tea: that umami vegetal flavour that was slightly sweet.

Glad I got a chance to try this. I think my heart really belongs with Chinese greens over Japanese ones, but it’s always good to try something new.

Ubacat

I tend to reach for Chinese greens a bit more than Japanese greens too. Japanese teas can be so strong and fussy to brew but do love the freshness and umami.

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80
661 tasting notes

I love Japanese green teas but they are brewed at such low temperatures! I like my tea to be hot. When it’s brewed at 140F or 160F and goes from a teapot to a cup (which have been warmed)it still cools down somewhat so that I am drinking lukewarm tea. Well, that’s my only beef about this tea. Otherwise it’s good.

I botched the first brewing. Didn’t read the instructions and just brewed at my regular green tea temperature (185F) for 1 min. It came out bitter. So I threw that out and started again. This time it’s sweet and grassy. Not as much umami as sencha or gyokuro. It is lighter and with less caffeine. I am now on the 2nd infusion. It seems to have lost some of the punch (sencha & gyokuro usually get stronger in the 2nd infusion). and there’s a bit of bitterness creeping back into it. This one gets bitter really easy!

Flavors: Grass

Preparation
155 °F / 68 °C 1 min, 0 sec

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85
193 tasting notes

Oh, this is yummy. I’m not as good at describing green tea as I am black, but this is super delightful. It’s quite savory. Not as grassy or seaweed-y as I find most other Japanese greens. But not floral like Chinese greens either. It tastes most similar to a Sencha but with heavy creamy spinach notes. It has a nice silky mouthfeel with no bitterness.
The leaves are gorgeous as well. I was assuming that it would be completely stems, but there is a pretty decent amount of leaves in there as well. Probably 50/50. It’s just as lovely to look at as it is to drink.

Flavors: Creamy, Spinach

Preparation
165 °F / 73 °C 1 min, 0 sec 5 g 7 OZ / 207 ML
Stephanie

mmmm stems

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