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Kama-iri cha from Kumamoto, Ashikita, Oku-yutaka cultivar

Type of tea: Kama-iri cha
Origin: Tsuge area, Ashikita Municipality, Kumamoto Prefecture
Cultivar: Oku-yutaka
Harvest: May 10, 2017
Kama-iri cha from Kumamoto, Ashikita, Oku-yutaka cultivar

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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.
This kama-iri cha is made from the Oku-yutaka cultivar, which is usually used for sencha, and is known for its sweet aromas.
Here, the typical “kama-ka” of kama-iri chas is very discreet, leaving room for sweet, spicy aromas, evoking cinnamon, with light lemony notes.
In the mouth, this tea is very mellow, full, round and sweet. There is no astringency, and the aftertaste is powerful, with umami and great length.
Although it is made according to the purest Japanese kama-iri cha tradition, this tea’s cultivar gives it a very special profile.

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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Kama-iri cha from Kumamoto, Ashikita, Oku-yutaka cultivar

USD $18.67  / 100g

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