Hand rolled Shincha, auctioned for 88,888 yen a kilo ($888 usd) but only 400gm was produced. There were only 10 producers who could hand roll anyway. Mr. Taniguchi had us taste this inaccessible tea but gave us some to try for our harvest party and for our sommelier event. Producing the highest grade teas is his current mission, and many are going to be less than a kilo in production. That is perfect for us of course. Then, he takes out the top of the line Gyokuro from Nishikawa Sensei, and with cool water steeping, the stunning rich umami full mouthfeel, intense savory texture, a golden melted liquid- yume, meaning dream, was the word that came to mind. Nishikawa Sensei follows the lunar calendar carefully for planting and harvesting. He uses, ready for this- ox intestines and bone, for fertilizer. As for pesticide- no worries. Pheromones are used to lure the male pests (mushi) away, and then not being able to mate, both male and female pest populations are now under control. Organic? No. Are we in danger? No way. Is it delicious? Much more so. No chemicals, lots of tradition. So…. We have to have some.
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