Cultivar and technical information
Ureshino, in Saga Prefecture, had formerly long been known for its kamairicha; however, the region is now mainly a production zone of steamed tamaryokucha. We nonetheless have here a kamairicha, which is to say a green tea whose oxidation was stopped with a dry heat, similar to a Chinese green tea.
It is also quite astounding to find in Ureshino the Fuji-kaori cultivar, which originated from Fujieda in Shizuoka. Fuji-kaori variety is not a widespread variety. It was selected from a cross between the Assam / Japanese hybrid, Izatsu 131 and the Yabukita variety. The cultivar is famous for its distinct aromas.

The nose
The fragrance of this Fuji-kaori kamairicha offers a unique bouquet of warm aromas, typical of the genre, with notes of jasmine and vanilla.

The mouth
The aromas called “kamaka”—representative of kamairicha from Kyûshû—appear more clearly in the mouth. They evoke grilled sweet potatoes. We also find jasmine and grape notes, characteristic of “inzatsu” cultivars. This tea is lightly sweet and has very little astringency. It is also particularly fluid.
In the mouth, subsequent infusions are more robust and remain just as rich in terms of their aromas.

Summary
This uncommon Ureshino tea is both an excellent kamairicha and an excellent Fuji-kaori. It offers in a balanced manner as much the aromatic characteristics of kamairicha as those of Fuji-kaori.

Technical description
Type of tea: Kama-iri cha
Origin: Jankuji, Ureshino area, Ureshino Municipality, Saga Prefecture
Cultivar: Fuji-kaori
Harvest: May 5th, 2026