Kamairicha Koushun from Tea Mountain

Kamairicha Koushun

Tea type
Green Tea
Ingredients
Not available
Flavors
Apple, Astringent, Bitter, Broccoli, Chicken Soup, Creamy, Elderflower, Floral, Flowers, Grassy, Green Bell Peppers, Marine, Meat, Mineral, Moss, Nuts, Nutty, Pungent, Shellfish, Spicy, Sugarcane, Sunflower Seed, Sweet, Umami, Vegetal, Zucchini
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
160 °F / 71 °C 0 min, 30 sec 6 g 4 oz / 120 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “This Kamairicha offers quite a lot in the first few infusions. Later steeps become dominated by bitterness, but overall it is still a very enjoyable tea. Dry leaf aroma is floral and marine with...” Read full tasting note
    86

From Tea Mountain

This year, the best tea from our long-time supplier Mr. Kajihara, who produces his traditional tea in very small quantities in a clean environment, a garden surrounded by forest, where he collects shitake mushrooms on tree stumps to the sounds of a mountain stream and birdsong. This year, of his several teas, his Koushun, a cultivar that has a more pronounced floral aroma that most resembles Japanese cherry blossoms, and combined with a slightly creamy taste and a subtle trace of roasting, creates a very interesting and pleasant taste that invites further exploration.

Harvest time: Ichibancha (spring) 2024

Area: Tsuge village, Kumamoto prefecture

Cultivar: Okuyutaka

About Tea Mountain View company

Company description not available.

1 Tasting Note

86
Recommended
1030 tasting notes

This Kamairicha offers quite a lot in the first few infusions. Later steeps become dominated by bitterness, but overall it is still a very enjoyable tea.

Dry leaf aroma is floral and marine with notes of shellfish and fern fiddleheads. On the other hand, wet leaves smell of chicken meat, moss, elderflower, and green peppers.

The tea has a medium body and a creamy, numbing mouthfeel. The taste of the first steep is bitter and savoury with hints of apple and zucchini flowers. Second one is more grassy and pungent, with a floral sweetness and vegetal flavours like rapini. Third infusion is lighter and more mineral. There is increased astringency as well as a mild spiciness in the background.

I find the aftertaste quite engaging as well. It is nutty and sweet with additional flavours such as brazil nuts, hemp and sunflower seeds, as well as sugarcane.

Flavors: Apple, Astringent, Bitter, Broccoli, Chicken Soup, Creamy, Elderflower, Floral, Flowers, Grassy, Green Bell Peppers, Marine, Meat, Mineral, Moss, Nuts, Nutty, Pungent, Shellfish, Spicy, Sugarcane, Sunflower Seed, Sweet, Umami, Vegetal, Zucchini

Preparation
160 °F / 71 °C 0 min, 30 sec 6 g 4 OZ / 120 ML
0 comments
Edit

Login or sign up to leave a comment.