While he is a leading figure in the manufacturing of kamairicha, he also likes to experiment with black tea and oolong.
・Origin: Gokase, Miyazaki, Japan (single estate).
・Farmer: Yōichi Kōrogi.
・Cultivar: Minamisayaka cultivar.
・Harvest: 24 May, 2018.
・Final processing: 21 November, 2018.
・Type: Oolong / loose leaf.
・Additional impressions: A natural oolong with great vigor that warms the body from within the belly. Strong wild-flower notes, finished with a creamy milky mouthfeel.
Cultivar chart – Minamisayaka
・Breeder: Miyazaki Prefecture
・History: Cross-bred from the ‘Miya A-6’ cultivar and the ‘NN27’ cultivar. Registered as no. 42 in 1991.
・Growth: A slightly late grower with a stronger yield than the Yabukita cultivar. It has shown to rapidly grow roots when reproduced from cuttings.
・Specifications: It is a vigorous bush that grows branches in a vertical direction. It grows a long, large elliptical leaf with a deep green color. Its quality is especially suitable for the manufacturing of sencha. When brewed it produces a bright, clear green liquor with a strong aroma.
・Resistance: Fairly resistant against cold and frost. Good resistance against diseases.
・Suitable land: Cultivation should be avoided in regions where there is possibility for ‘bacterial wilt’ due to extreme cold climate.
About the climate
・Surroundings and environmental circumstances: Yōichi’s farms are situated in this central area on the Kyūshū mountain range, at an altitude of 600 to 650m above sea level. In summer it is cool, and in winter this region is treated with good amounts of snow. The temperature differences between day and night are large, while most mornings produce a thick mist over the mountains. These are all features that are specific to mountainous areas and that – in contradiction to flat areas – have always been considered more beneficial to the growth of tea, summer and autumn vegetables and rice.
・Amount of tea ：4~5g
・Steep duration：20 sec.
Suggested no. of infusions: [3+]
Shorter infusions produce sufficient aroma throughout more successive brews.