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Kama-iri cha from Takachiho, Mine Kaori cultivar

Type of tea : Kama-iri cha
Origin : Takachiho, Nishi-Usuki District, Miyazaki Prefecture
Cultivar : Mine-Kaori
Harvest : May 22, 2017
Kama-iri cha from Takachiho, Mine Kaori cultivar

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While kama-iri cha green teas have become very much in the minority in Japan as steamed green teas have gained in popularity, they have survived on the island of Kyûshû, especially in the prefectures of Kumamoto and even more so in Miyazaki. The villages of Gokase and Takachiho, in particular, are the capitals of this type of tea.
Mr. Kai is one of the leading names in this type of tea, and, on land at 350 metres (980 feet) in altitude, he grows a wide range of cultivars including a number of rare cultivars dedicated to kama-iri cha, such as Mine Kaori, which was created long ago at the Miyazaki Research Centre by crossing varieties from Caucasia.

In addition to the scent of roasted chestnuts typical of kama-iri cha, there is the fragrance of cooked rice characteristic of the Mine-Kaori cultivar. These warm aromas are also in the flavour of this very round tea. There are also sweet and sour floral fragrances, making this tea even more delicious. However, at the same time, there is the lightness and purity of kama-iri chas, along with a slight vegetal note that becomes more present in the second infusion, in concert with the floral, almost fruity, impression recalling red fruit.
A kama-iri cha that seems simple at first, subtle, but that proves to be deep and complex.

Brewing suggestion
  • Quantity of leaves: 4g / 1.3tsp
  • Quantity of water : 70ml / 1/4cup
  • Water temperature : 80-90°C / 176-194°F
  • Brewing time : 60s

cat-miyazaki cat-minekaori


Kama-iri cha from Takachiho, Mine Kaori cultivar
KMI-70-001-100

USD $16.00  / 100g





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