Organic Kamairicha

A relatively rare tea, kamairicha represents only about 2% of Japan's tea production. When tea culture was brought to Japan from China, tea leaves were processed by pan-firing tea leaves to halt oxidation.

Nearly all tea leaves from Japan are steamed, but kamairicha retains the old "Chinese style" of pan-firing, as well as a loose, twisted leaf (as opposed to the fine, needle roll in present-day sencha).

This tea represents a hallmark of the historical progression of tea-making styles in Japan. While Chinese in style, the aroma and taste differ greatly from its Chinese counterpart. The prized umami flavor is present, but there is also a beautiful sweetness with far less astringency than a classic sencha or Chinese green tea. Quite a refreshing cup!

Location: Kakegawa, at 500-800m above sea level.

Harvest Season: Nibancha (second harvest) which is preferred for the wilting process to allow for better aromas and flavor.

Cultivar: Koushun, a rare cultivar that only was introduced in the year 2000.

Process: harvested leaves are allowed to wilt and slightly oxidize — rather than the usual steaming to halt oxidation. Then the leaves are dried (often by simply drying in the sun), and in a less-common step for Japanese teas, gently roasted to halt oxidation. The leaves are not rolled.