Cultivar and technical information
Fuji-kaori is a cultivar emblematic of the city of Fujieda in Shizuoka. It was selected by the researcher Morizono Ichiji and Koyanagi Mitsugi, in Koyanagi’s tea garden. The selected seeds are a cross between the legendary Indian hybrid Inzatsu 131 and the Yabukita cultivar. Fuji-kaori was registered in 1996 and is renown for its jasmine fragrance.
This particular kamairicha comes indeed from the Koyanagi’s tea garden, and was produced by Tsutomu, his son. The tea also underwent a wilting process to bring out its aromas.

The nose
The scent of the dry leaves is very special, very sweet with floral notes recalling jasmine, in effect, but also something earthy.
The fragrance that is produced as the leaves are infusing is completely unexpected and unique. It is subtle but very sweet, and recalls jasmine but also gives the sweet/salty impression of the marinated cherry leaves used in Japanese sweets.

The mouth
These aromas are then found in the mouth, while the liquor remains very light and refreshing, with no heaviness, proof of masterful wilting.
There is no astringency, but on the other hand there is also no excessive umami, leaving the way clear for a tea all fragrance and aroma.

Summary
This kamairicha is particularly aromatic, which brings out Fuji-kaori aromas more prominently than what it would have if it was a sencha. It is also in a style of kamairicha which is rather different than the more representative Japanese kamairicha that can be found in Kyûshû.

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