Gokase Oolong Cultivar Minamisayaka

Japanese oolong from the shrubs of the Minamisayaka cultivar from a mountainous area near the town of Gokase in Miyazaki Prefecture on the southern Japanese island of Kyushu. Irregularly rolled, unbroken dry leaf of matt green-blue color with brown-colored edges and a strong intoxicatingly sweet floral scent with tones of jasmine and cream. Golden-green infusion of intense sweet floral, slightly vegetal taste with a very varied palette of floral and herbal tones, the intoxicating scent of jasmine, and a long lively sweet exotic aftertaste.
Recommended preparation: We infuse 4 g of tea, 200 ml of water at a temperature of 90-98 °C for 20-90 seconds, repeat in 5-10 infusions.
 

Something more about tea

The leaves selected for processing this oolong are harvested a little earlier than the leaves intended for processing into green tea. The ideal harvest time is when the top leaf begins to open. The leaf is then allowed to fade slightly and then undergo very fine oxidation. The oxidation of the leaves was terminated by very gentle heating in pans, similar to Kamairicha tea.

Origin: Makoto-hata Garden, Gokase, Miyazaki, Japan

Area: 2000 sq m / 20 ares

Altitude: 650 m

Slope angle: 5 %

Farmer: Akira Miyazaki

Type: Oolong

Cultivar: Minamisayaka

Harvest: spring 2021

Age of trees: 15 years

Makoto-Hata Garden 誠畑
The farm is surrounded by Japanese cedar trees, limiting the number of sunlight hours the bushes receive.
 

Minamisayaka cultivar
This little-known, young cultivar comes from Miyazaki Prefecture and is a cross between Miya A-6 and NN27 cultivars. In 1991, it was registered under No. 42. Minamisayaka bush leaves sprout a little later, but with a richer yield than the better-known Yabukita. The shrubs have a richer root system, the branches grow vertically and the leaves are longer, elliptical, and a little darker than other cultivars. Teapots are resistant to cold and frost and common diseases. They are most often processed into Sencha green teas.