While he is a leading figure in the manufacturing of kamairicha, This manufacturer also likes to experiment. This Oolong is a result of one of his attempts, for which he used the local Takachiho cultivar, to enhance the aroma of his oolong tea by taking the final firing at a higher temperature for a slightly longer period of time, thereby lightly roasting the tea. Roasting Oolong is a process that is still uncommon in Japan.
・Origin: Gokase, Miyazaki, Japan (single estate).
・Farmer: Yōichi Kōrogi.
・Cultivar: Takachiho cultivar.
・Harvest: 29 June, 2018.
・Type: Oolong / loose leaf.
・Additional impressions: Sea air; Sirupy sweet; Bread crumbs; Pickled cherry leaf or salted kelp seaweed (shiokombu); Melting butter; Aspargus; Wheat; Artichoke.
2nd brew: Lighter taste; Lingering honey, floral sweetness; Fresh flowery; Light astringency; Dominant sweetness encapsulating a fresh taste.
Cultivar chart – Takachiho
・Breeder: Miyazaki Prefecture
・History: Derived from a native bush in Miyazaki prefecture. registered as no. 11 in 1953. Neighboring to the Gokase village, there is a village named Takachiho, from which it is believed to have received its name.
・Growth: Intermediate grower.
・Specifications: The cultivar was discerned for its unique characteristics for the production of gyokuro and kamairi-cha. It produces large elliptical leaves and grows in a straight upward direction. It has a strong growth, resulting in a good yield. It is strong against diseases. The young buds are light green and sturdy, producing a thick leaf.
・Amount of tea ：5g
・Steep duration：60 sec.
Suggested no. of infusions: 
Brewing this tea at a higher temperature will better release its toasty and floral aroma.