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Kama-iri cha from Takachiho, Yamanami cultivar

Type of tea : Kama-iri cha
Origin : Takachiho, Nishi-Usuki District, Miyazaki Prefecture
Cultivar : Yamanami
Harvest : May 16, 2018
Kama-iri cha from Takachiho, Yamanami 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 number of rare cultivars dedicated to kama-iri chas, such as Yamanami, which was selected at the Miyazaki Research Centre from seeds from a variety from Hubei in China.

Relatively unusual, the fragrances of this Yamanami are in the range of aromatic, even medicinal, herbs, delivering a sort of menthol, camphor freshness, without being overpowering.
The attack in the mouth is strong, with a touch of astringency. The general impression is rather mineral, while the aromas are still very discreet. This is followed by a surprising, sweet, delectable aftertaste.
The kama-iri scents of roasted chestnuts are enhanced in the second infusion, which is powerful and rich in camphor, but also sweet, fragrant, almost recalling slightly bitter caramel.
In the finish, there are peppery nuances, which remain strong in the length.

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

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Kama-iri cha from Takachiho, Yamanami cultivar

USD $16.00  / 100g

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