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Kama-iri cha from Ureshino, Tsuyu-hikari cultivar

Type of tea: Kama-iri cha
Origin: Ureshino area, Ureshino Municipality, Saga Prefecture
Harvest: May 4, 2017
Kama-iri cha from Ureshino, Tsuyu-hikari cultivar

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Ôta Yûsuke in Ureshino stands out for his traditional steamed tamaryokuchas even though deep steaming is in fashion. However, he also produces excellent kama-iri chas, thus returning to the roots of teas from this area. Kama-iri chas have become scarce owing to the popularity of steamed tamaryokuchas. He works with neither chemical pesticides nor fertilizers.
The Tsuyu-hikari cultivar has become very popular for making steamed green teas owing to its sweetness and typical fruity aroma. However, as a kama-iri cha, it reveals a whole new level of complexity.
The fragrance of the leaves is fresh and spicy, very pleasant. However, infusion produces a liquor with a much richer, more complex aroma. First, there are smoky aspects, beany notes. Then, as it cools, the scent of ripe fruit gradually dominates. In the mouth, the tea is very strong and the different aromas in the nose are all present, which is unusual for a kama-iri cha. Yet, in the next infusions, the liquor becomes much lighter and more fluid. The fragrances are more subtle, a little fruity and then tending towards floral notes.
From the raw strength of the first infusion to the subtlety of the following ones, this is an intriguing kama-iri cha with aromas of rare complexity.

Brewing suggestion
  • Quantity of leaves: 4g / 1.3tsp
  • Quantity of water : 70ml / 1/3 cup
  • Water temperature : 75°C / 165°F
  • Brewing time : 60s

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Kama-iri cha from Ureshino, Tsuyu-hikari cultivar

USD $13.33  / 50g

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