- Description
Karigane Hatsugan is a premium stem tea (karigane) from Shogyokuen, Uji, Kyoto - produced by a family-run factory established in 1827. Made from the stems and stalks of high-grade tea plants rather than the leaf, karigane has a softer, sweeter character than leaf-only green teas - lower in catechins, lower in bitterness, and with a delicate, clean sweetness that makes it genuinely different from anything else in the Chaseki range. Rare in Thailand. Worth understanding.
About Karigane Hatsugan
Karigane (雁が音) - also called kukicha - is made from the stems and stalks separated during the production of high-grade tea. Because stems contain significantly lower catechin levels than leaves, the resulting tea is softer, sweeter, and less astringent than any leaf-based green tea at the same grade.
What makes Shogyokuen's karigane distinctive is the source material: the stems come from their high-grade tea plants. The quality of the parent plant flows into the stem tea - the sweetness and gentle umami reflect the same Uji provenance as the rest of the Shogyokuen range.
Hatsugan (初雁) - 'first wild goose of autumn' - is the premium tier within Shogyokuen's karigane range, and represents the finest stem material available from this producer.
Taste Profile
Liquor: Pale golden-green, clear Mouthfeel: Light, delicate Finish: Medium, naturally sweet Umami: Subtle, gentle Bitterness: Very low Astringency: Very low Flavor NotesKarigane Hatsugan brews a pale golden-green liquor with a light, delicate body and a medium, naturally sweet finish. The character is quiet and refined - a gentle sweetness leads, supported by a subtle, clean vegetal note and a soft underlying umami that reflects the Uji provenance without demanding attention. Very low bitterness and astringency mean the cup is smooth from start to finish. A tea that rewards stillness and slow appreciation - not dramatic, but genuinely lovely.
How to Brew Karigane Hatsugan
Recommended brewing parameters:- Leaf/stem: 5-6g per 150-200ml
- Water temperature: 70-75°C
- Steeping time: 60-90 seconds
- Infusions: 2-3
Use moderate temperature - cooler than standard sencha - to preserve the delicate sweetness. Pour fully after each infusion. Cold brew: 8-10g per 500ml, fridge 6-8 hours - particularly pleasant, very clean and sweet.
Equipment: Kyusu or any teapot with a fine strainer (stems can be smaller than leaf pieces).How Karigane Hatsugan Compares
Karigane Hatsugan is unlike any other product in the Chaseki Shogyokuen range - it occupies its own lane. It has none of the grassy assertiveness of sencha, none of the concentrated umami of gyokuro, and none of the roasted warmth of houjicha. Its closest relatives in character are Asatsuyu sencha (sweet, low astringency) and the lighter end of the gyokuro range - but it is softer and more delicate than both. Shiro No Oto is the other karigane option in the range, positioned below at a more accessible price point.
Origin & Sourcing
Produced by Shogyokuen, established 1827, master blender Hiroshi Kobayashi. Premium stem material from Uji, Kyoto, refined in Kyotanabe. Chaseki exclusive Thailand distributor.
Sizes & Packaging: 100g, 250g, 500g, 1,000g from THB 985 per 100g.
Karigane FAQ Block
What is karigane?
Karigane (雁が音) is a Japanese tea made from the stems and stalks of tea plants rather than the leaves. Also known as kukicha in some regions. Because stems have lower catechin content than leaves, karigane is naturally softer, sweeter, and lower in bitterness than leaf-based green teas. When the stems come from high-grade plants (as with Shogyokuen's material), the result is a tea of genuine refinement and character.
How does karigane differ from sencha?
Sencha is made from full leaves and is bright, grassy, and moderately astringent. Karigane uses stems and stalks, producing a softer, sweeter, less astringent cup. Karigane is also lower in caffeine than sencha. They are very different in character despite both being Japanese green teas.
Is karigane low in caffeine?
Yes. Stems contain less caffeine than leaves, making karigane one of the lower-caffeine options in the Japanese green tea range. It is not caffeine-free, but noticeably lighter than sencha or gyokuro.
How do I brew karigane?
5-6g per 150-200ml at 70-75°C. Steep 60-90 seconds. Pour fully. 2-3 infusions. Use a fine strainer.
Is karigane good for cold brew?
Yes. Clean and sweet cold brewed. 8-10g per 500ml, fridge 6-8 hours.
Is Chaseki karigane sourced directly from Japan?
Yes. Shogyokuen, Uji Kyoto, established 1827. Direct producer relationship.
How should I store karigane?
Cool, dry, dark, airtight container. Consume within 3-4 months of opening.
What teaware do I need?
Kyusu or any teapot with a fine strainer. Stems can be small pieces.
Is karigane suitable for cafes?
Yes. A distinctive addition to a specialty Japanese tea menu. Contact us for wholesale pricing.
What is the difference between karigane and gyokuro?
Gyokuro is shaded leaf tea - deep umami, coating mouthfeel, small brewing volumes. Karigane is stem tea - softer, sweeter, more delicate, and less umami-intensive. Both are premium Japanese teas, but they serve different preferences.
- Shiro No Oto - the other karigane option, entry tier
- Asatsuyu - the sencha closest to karigane's soft, sweet character
- Tsuki No Hikari - entry gyokuro for those who want more umami depth
- How to Brew Karigane