1 Comment

  1. Alex Zorach

    This looks like the sort of tea I would really like. I’m a huge fan of kukicha, and I’ve been hoping to try karigane for some time.

    Did you experiment at all with brewing temperatures? I find gyokuro can be exceptionally picky about temperature, often tasting off to me if the water is too hot. I’m curious if the twiggy version of it is a little easier to brew. I usually brew gyokuro at 160F but kukicha around 180F.

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