Gourmet teas straight from Japan, selected for you by our sommelier

Kama-iri cha from Kumamoto, Ashikita, Yabukita

Type of tea: Kama-iri cha
Origin: Tsuge area, Ashikita Municipality, Kumamoto Prefecture
Cultivar: Yabukita
Harvest: May 5, 2017
Kama-iri cha from Kumamoto, Ashikita, Yabukita

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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.
The scent of this Yabukita cultivar green tea is very typical of Japanese kama-iri chas from Kyûshû, with fragrances recalling roasted chestnuts and sweet potatoes. These aromas are echoed immediately in the mouth, in a refreshing, airy liquor free of astringency. The aftertaste offers slightly vegetal flavours, as well as a light touch of umami.
An epitome in its style, this green tea also has good length in the mouth.

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

cat-kumamoto cat-yabukita

Kama-iri cha from Kumamoto, Ashikita, Yabukita

USD $18.67  / 100g

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