This is a uniquely roasted green tea that skipped any steaming process and went straight over the fire, allowing it to become sweet like grilled chestnuts. Its floral aroma politely compliments its robust tannins.
More information
Instead of being steamed to prevent fermentation, the leaves of this kamairicha tea are roasted directly on an iron kettle. This method produces a strong, bright aroma and clear flavour. It is the most traditional way of making green tea, with origins back to the Ming Dynasty in China. Soon after being plucked, the tea is placed on a hot plate and constantly stirred by hand. As a lot of handwork is involved in processing this tea, its yield is limited. Although this is historically the first way green tea was made, it was renounced in many regions in the mid 18th century and is now considered rare. The Gokase region, however, remains renowned for it.
Specifications+—
Net Weight: 50g Origin: Gokase, Miyazaki, Japan Process: Organically grown and kettle roasted.
Preparation+—
Infuse 4g of this tea in 180ml of 80° water for 1 minute.
We recommend re-steeping the leaves to prolong enjoyment. For the second steeping, simply infuse the leaves in another portion of water for the same time as the first steeping. For each additional steeping, increase the temperature and time of infusion to your liking.
