Kamairicha Koshun

Japanese green teas are typically steamed during processing to stop oxidation and pan-fried green tea, or kamairicha, is rarely found in Japan – the method of dry heating originally comes from China and has made its way via Korea to the island of Kyushu, where this method still endures and, of course, makes a big difference to the tea’s taste.

This Kamairicha comes from Toshihiro Kajihara’s family farm in Tsuge on the island of Kyushu, where fog regularly passes through the mountain foothills, and tea plants grow wild in the forests. It is with leaves from those wild growing tea plants that Mr. Kajihara’s grandfather started the family tea production that has expanded to 2 hectares of naturally growing tea fields today.

The taste notes carry a flower fragrance and freshness typical for the Koshun cultivar. You will find sakura blossoms, a dense umami taste and creamy, toasty aromas.

Flavour profile: umami, creamy, sakura, dense, toasty

50g

location Tsuge, Kumamato prefecture, Japan
cultivar Koshun
harvest Ichibancha (Spring) 2022
multiple steeping
water  70°c/150ml
tea  5g
time  1m – 90s – 3m +
single steeping
water  70°c/450ml
tea  8g
time  2m