青鶴茶舗  经由持有日本茶道师资格的法国人严格挑选的茶叶和茶具


熊本釜炒茶 芦北 奥丰

茶种 : 釜炒茶(炒青緑茶)
产地 : 熊本県芦北市告
品种 : 奥丰
采摘 : 2017年5月10日
熊本釜炒茶 芦北 奥丰

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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.

沏茶方法
  • 茶叶量: 4g
  • 热水量 : 70ml
  • 热水温度 : 80°C
  • 浸出时间 : 60s

cat-kumamoto cat-okuyutaka


熊本釜炒茶 芦北 奥丰
KMI-26-004-100

人民币100.80  / 100克





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