Kama-iri cha from Takachiho

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Shinno
Average preparation
160 °F / 71 °C 0 min, 15 sec

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1 Tasting Note View all

  • “This Kamairicha is on par with the best I have tasted. Extremely well balanced (maybe due to the blend?), it has everything I look for in a tea of this type: roasted chestnut/sweet potato aroma,...” Read full tasting note
    100

From Thes du Japon

In the north of Miyazaki, Takachiho is, along with Gokase, one of Japan’s Kama-iri cha capitals. Kama-iri cha is a type of green tea that is not steamed like other Japanese green teas, but heated through direct contact with a hot surface, like Chinese green teas.
This one is composed of three cultivars: Minami-sayaka, Oku-yutaka, and Haru-moegi, the first and last of which are cultivars that originated in Miyazaki.
The leaves are very attractively twisted, and give off a sweet perfume.
As soon as hot water is poured on them, there is the splendid fragrance of roasted chestnuts typical of fine Kama-iri chas.
The very mellow liquor has great depth in its aromas: some sweet potato, a little chestnut, a slightly peaty texture.
There is no astringency, and great length in the mouth.
Finally, the aftertaste has the creamy peach scents of the exceptional Minami-sayaka cultivar.

Steeping method
Quantity of leaves*: 4 g / 1.3 tsp
Quantity of water: 70 ml / 1/4 cup
Water temperature: 80°C / 176°F
Steeping time: 60 seconds
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1 Tasting Note

100
6 tasting notes

This Kamairicha is on par with the best I have tasted. Extremely well balanced (maybe due to the blend?), it has everything I look for in a tea of this type: roasted chestnut/sweet potato aroma, umami finish, bitterness to counterbalance the sweet scent. Definitely recommend it.

Preparation
160 °F / 71 °C 0 min, 15 sec

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