Kamairicha is a tea that is produced not by steaming the fresh leaves, but by heating them directly in a large frying pan. This tea is characterised by a clear and vivid yellow-green liquor and a fresh aftertaste with a sweet aroma. Today, this tradition is only practiced and continued in a small part of Kyushu.
At this farm, the producer cares strongly about the environment and their consumer’s health. Therefore, within the premises of these farms and gardens no chemicals such as pesticides are allowed.
The name of this tea is “Denshō” and refers to the tradition and folklore that is expressed through the age of the native tea bush used to create this tea. The garden was planted 60 years ago at the foundation of this farm, using solely native seeds as a means of reproduction.
About the tea
・Origin: Ashikita, Kumamoto, Japan (single estate).
・Farmer: Toshihiro Kajihara.
・Type: Green tea – Kamairi-cha.
・Cultivar: Native, Yabukita, and Okuyutaka cultivar blend.
・Harvest: April 26 ~ May 5, 2018.
・Tea bush age: 20~80 years.
・Additional impressions: Corn sweetness lingering at the back of the nose; Fresh grassy; Slightly mineral; Fiery taste; Chicory in the aftertaste; Jasmine sweet; Sunflower.
Cultivar chart – Okuyutaka
・Breeder: The Tea Industry Research Institute in Shizuoka.
・History: A hybrid of the Yutakamidori cultivar and the Chahon-F1NN8 cultivar. Registered on October 29, 1983 as no. 34 with proven benefits as a mid- to late grower for gyokuro and sencha.
・Growth: Mid- to late grower, approx. 6 days later than Yabukita.
・Specifications: Elliptical leaf shape. Good yield. A more refined aroma and intenser umami flavor than Yabukita when produced as sencha.
・Cold resistance: Strong against cold. Average against frost damage.
・Suitable land: Since its young buds get hard easily, it is important to pick the exact right timing for harvest, narrowing the possible harvesting period, and in addition making it a difficult cultivar to cultivate in large industrial contexts.
About the climate
・Surroundings and environmental circumstances: The Tsuge district is a small settlement in the mountains of Ashikita village in the south of Kumamoto prefecture. The area is known for regular fog occurrences due to large differences in temperature between the coolest and hottest of the day. Throughout the mountains and valleys wild tea bushes continue to grow at a variety of locations, indicating it truly is a blessed environment for the cultivation of tea bushes. Since most tea producers in this area began by harvesting and tending to these wild tea bushes, it is commonly referred to that the origin of Tsuge tea – and this particular tea farm as well – lies with these wild tea bushes.
Measurements per portion.
・Amount of tea ：4~5g
・Steep duration：40 sec
Suggested no. of infusions: [3~]
Even brewing at 98℃ doesn’t allow for much bitterness. For three steeps at least the intensity of flavor and aroma stays steady.