Cultivar and technical information
Despite there being relatively little public awareness of Kumamoto Prefecture, on Kyûshû Island, it is an important production region. Teas from this region include sencha, tamaryokucha, and even kamairicha. This particular kamairicha comes from Sumoto on the island of Amakusa, where tea farmers are used to working in difficult seaside and salt air conditions.
We are speaking here of the famous Yabukita cultivar, which was selected at the beginning of the 20th century by Sugiyama Hikosaburô. It was registered in 1953 and is by far the most widespread cultivar. This tea comes from a shaded tea garden, which is rare for a kamairicha, and was made in a style similar to a contest tea.

The nose
The tea’s fragrance is rich, is intense, evokes grilled chestnuts—as is characteristic of Kyûshû kamairicha—and has vanilla nuances.

The mouth
In the mouth, this tea remains just as intense. The umami is particularly pronounced for this type of tea. Without any astringency, we once again have the rich, sweet aromas of chestnuts and sweet potatoes. There is also a fine persistence in the mouth.
Subsequent infusions’ aromas are always pronounced and have aged leather nuances.

Summary
This kamairicha tea clearly delivers the cultivar’s classic aromas, while also delivering an intense umami that is much less common of this type of tea.

Technical description
Type of tea : kama-iri cha
Origin : Sumoto Municipality, Amakusa city, Kumamoto prefecture
Cultivar : Yabukita
Shading: 7 days (direct covering)
Harvest : April 22th 2026