Cultivar and technical information
Oku-musashi is a cultivar that was developed in the Saitama Prefecture research centre (north of Tokyo). It comes from a cross between Sayama-midori and Yamato-midori, and was registered in 1962.
It is now extremely hard to find even in Saitama. It is so rare in fact that finding one grown at 500 m (1640 ft) in Ureshino—on Kyûshû Island—is, to say the least, surprising.
Ureshino is now primarily a production zone steamed tamaryokucha. But we still an area that produces kamairicha, as was once representative of the region.

The nose
The tea’s intense unique fragrances are as floral as they are fruity. It is a warm fragrance, characteristic of kama-iri cha and woody notes. As the tea begins to cool, we find creamy. berry nuances. Classic steamed notes of grilled chestnuts also sometimes appear.

The mouth
The infusion is light and fluid, despite the intense aromas that are consistent with those in the nose. It has a dry, mineral impression.
There is a rich, berry aftertaste, whic evokes redcurrants. This Oku-musashi kama-iri cha’s distinct aromatic profile becomes more prominent in subsequent infusions.

Summary
This kamairicha is intense and has complex unique aromas, leveraging the precious Oku-musashi cultivar.

Technical description
Type of tea: Kama-iri cha
Origin: Bôzubaru, Ureshino town, Ureshino city, Saga Prefecture
Cultivar:Oku-musashi
Harvest: May 16th, 2026