Japanese green tea that comes from the gardens of Mr. Kajihara, a tea farmer who produced limited amounts of tea in a very traditional way. For this tea he used a blend of 2 different tea varietals: Okuyutaka, Yabukita. Kamairi Cha is processed differently from other Japanese teas in that its leaves are pan-fried rather than steamed like the majority of Japanese green teas. You can tell immediately by looking at the wet leaves as they are more whole and separate easily. This tea surprises you with a highly aromatic and persistent cup that is silky, full and creamy, and for its ability to handle more infusions than most steam-dried teas.
Origin: Ashikita, Tsuge, Kumamoto, Kyushu, Japan
Harvest: Ichibancha, Spring, 2013
Color of liquor: greenish yellow
Aroma: creamy spinach, roasted almonds
Flavor: silky, nutty, buttery, mineral
Temperature: 80º c
Steeping Time: 1min; 1,5min; 2,5min