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Kama-iri cha from Takachiho, Unkai cultivar

Type of tea : Kama-iri cha
Origin : Takachiho, Nishi-Usuki District, Miyazaki Prefecture
Cultivar : Unkai
Harvest : May 11, 2018
Kama-iri cha from Takachiho, Unkai 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.

Takachiho in Miyazaki is, along with its neighbour Gokase, the Mecca of kama-iri cha in Japan.
In the past, the Myazaki Prefecture research centre developed a number of cultivars specifically for kama-iri cha.
Although it is very rare, Unkai is one of those kama-iri cha varieties. It was developed from a cross with the Takachiho cultivar and registered in 1970. Unkai produces a unique kama-iri cha with aromas of sweet potatoes and roasted chestnuts, along with the sweet scents of caramel, butter and a touch of vanilla.
In the mouth, the liquor is light, fluid and refreshing. Slightly sweet, it gently reveals kama-iri cha’s typical aroma of roasted chestnuts. This kama-iri cha is sublime. It is very characteristic of teas made on the Island of Kyûshû, and a perfect representative of the style: simple, yet refined, refreshing and mouth-watering at the same time.

Brewing suggestion
  • Quantity of leaves: 4g / 1.3tsp
  • Quantity of water : 70ml / 1/4cup
  • Water temperature : 80°C / 176°F
  • Brewing time : 50s

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Kama-iri cha from Takachiho, Unkai cultivar

USD $16.67  / 100g

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