Cultivar and technical information
In 1922, the seeds of Manipuli varieties from Assam were introduced to Shizuoka. Shizu-inzatsu 131 was selected in the '40s from seeds that were crossed between Manipuli 15 and a Japanese tea tree variety. The father of Inzatsu 131—the researcher Arima Toshihar—saw the cultivar as being adapted to the Westernization of Japanese diets with its character and very strong aromas. Despite its Indian roots, the cultivar was intended for green teas, sencha and kamairicha. While the cultivar was never registered, it was nonetheless used for other crosses, giving us Sôfû and Fuji-kaori, for example.
This tea from Fujieda is a kamairicha that was wilted. Its tea garden also happens to be where Fuji-koari was developed from a cross between Inzatsu 131 and Yabukita.

The nose
Rather than the fragrance of a kamairicha, we primarily find the classic fragrances of Inzatsu 131. There are sweet notes of small white flowers and green peas, as well as grape nuances.

The mouth
In the mouth, this kamairicha is very aromatic and particularly floral. It is slightly reminiscent jasmine and always has grape notes. Despite the presence of astringency, the tea has a sweet roundness. The roundness is both very different from a steamed sencha and reminiscent of a kamairicha. In the mouth, the sweet impression is very intense and persistent.
In subsequent infusions, the astringency disappears and the cultivar’s characteristic aromas become more prominent, emphasizing the fruity notes.

Summary
In the mouth, the intensity and robustness of this kamairicha’s aromas are perfectly representative of the exceptional value Inzatsu 131.

Technical description
Type of tea : Kama-iri cha
Origin : Shimonogô, Fujieda city, Shizuoka prefecture
Cultivar : Shizu-inzatsu 131
Harvest : April 25th, 2026