Kama-iri cha from Kumamoto

Tea type
Green Tea
Ingredients
Not available
Flavors
Astringent, Grass, Sweet, Vegetables
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Shinno
Average preparation
165 °F / 73 °C 0 min, 15 sec 4 g 2 oz / 70 ml

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2 Tasting Notes View all

  • “I found this tea somewhat thin compared to some of Thes du Japon’s Kamairicha offerings this season. The well rounded autumnal roasted chestnut flavor is weaker than usual, and replaced with a...” Read full tasting note
    64
  • “Cultivar: Yubukita Harvest: May 2015 1st spring harvest Water Temp: 70C Brewing Time: 60s Brewed tea leaves look bright green, smell of grass and vegetables. Taste is sweet and slight...” Read full tasting note

From Thes du Japon

Kumamoto Prefecture, on the Island of Kyûshû, may not be very well known, but it is the fifth largest tea-producing area in Japan, and the premier producer of Kama-iri cha, that rare type of Japanese green tea for which oxydation is halted not by steaming, but using the Chinese method.
In the mountains of Ashikita, Mr. Kajihara meticulously produces a Kama-iri cha using neither chemical pesticides nor fertilizers, taking care to preserve the beautiful environment where his tea plants grow.
In addition to the classical Yabukita, he grows the Oku-yutaka cultivar, and bushes known as “zairai-shu”, in other words, botanical varieties, which means they are not cultivars but plants that come from seeds and that are in consequence quite different.

The fragrance is spellbinding, difficult to define. It has something of peat, a very raw sweetness, rustic and natural.
Along this line, in the mouth, there is absolutely no astringency, a very airy mellowness, which certainly recalls nature; it is earthy, with touches of peat, the aroma of cooked vegetables, slightly floral flavours, and a mineral texture.
This green tea is very refreshing, and has extremely good length and a powerful aftertaste.

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

About Thes du Japon View company

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2 Tasting Notes

64
6 tasting notes

I found this tea somewhat thin compared to some of Thes du Japon’s Kamairicha offerings this season. The well rounded autumnal roasted chestnut flavor is weaker than usual, and replaced with a somewhat unpleasant (to me) peatiness. The body is thinner than normal and an unfamiliar bitterness is present. This contrasts with the approaching-perfection “Kamairi cha from Takachiho” from the same company. It could be due to my preparation choice of lower temperature.

Preparation
165 °F / 73 °C 0 min, 15 sec

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5 tasting notes

Cultivar: Yubukita
Harvest: May 2015 1st spring harvest
Water Temp: 70C
Brewing Time: 60s
Brewed tea leaves look bright green, smell of grass and vegetables.
Taste is sweet and slight savoury-taste-veggies, astringent but refreshing
Note: tea leaves will expand from 2nd brew, better to use houhin bigger than 60ml
https://www.instagram.com/p/BAPI8amI-O4/?taken-by=esung123

Flavors: Astringent, Grass, Sweet, Vegetables

Preparation
4 g 2 OZ / 70 ML

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