Chameijin is an excellent gyokuro that will leave no one in doubt whether master Sakamoto lived up to his reputation.
The flavour has a balanced combination of umami, sweetness, a hint of nuttiness and a round complexity that needs to be experienced. All the flavors that were in previous Gyokuro are here, but in a completely round harmonious interplay.
Chameijin is the most popular gyokuro in our selection. There are occasions when one treats oneself with Kiwami, and exceptional rare events for which Tezumi has been created. Then there are the "ordinary" days that a delicious Chameijin turns into a small celebration.
Cultivar: Saemidori / Seimei
Dry leaf:
Preparation
Ideally suited for preparation in shibori-dashi
50 ml / 7g 
45 °C 
120 / 5 / 10 / 15 / 25 sec
1. Infusion: Pour in water at 40-45°C After two minutes of steeping, drain off every last drop.
2. Pour the infusion with water of the same temperature and pour off immediately.
3. and the next infusions pour gradually warmer water and extend the time of leaching until you came to be among the immortals.
I recommend using soft filtered water.
Packed directly in Japan in original 50g resealable packaging to maintain maximum quality.
JAS certified.
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Pavel H.
Lucia Tvrdoňová
Juan Miguel Bueno Montilla
Tereza Fraňková