Kumamoto Koshun Organic Kamairicha 2019


The Koshun cultivar is primarily renowned for its distinct aroma which is best expressed when slightly withered or oxidised during manufacturing and is therefore considered as a varietal, best suited to the production of Oolong types of tea.


This kamairicha has been only slightly withered prior to parching and rolling, thus faintly enhancing the Koshun cultivar’s specific aroma.



Origin: Ashikita, Kumamoto, Japan (single estate).
FarmerToshihiro Kajihara.
Cultivar: Koshun cultivar.
Harvest: May 2, 2019.
Type: Green tea / Kamairicha / loose leaf.
Additional impressions:  A clear non-astringent bitter taste; Bitters that resemble the hearts of chicory or grape seeds, but are of a delicious bitter, vegetal bitter kind, accompanied by gentle sweet and floral aromas; A hint of artichoke.

About the tea garden

Name: Toge (峠).

Comment from the manufacturer about the 2019 harvest

This year was an especially tough year for the tea bushes. At first, due to the fierce heat and immense drought the tea bushes were severely damaged during last summer. Consequently, the leaf surface during autumn harvest remained shallow and the buds grew small.

Winter was comparatively warm, due to which the buds started growth prematurely. This made them vulnerable to late spring frosts. Hereafter, a series of weeks with low temperature and insufficient rainfall obstructed the healthy development of vigorous buds and leaves. As a result, the leaf grew stiff rather early on. in addition, these events made it so that this year’s size of harvest was minimal.

Regarding manufacturing, we had to pay specific attention to the vulnerability of this year’s leaf during processing and change our approach for weak and soft leaves to stiffened coarser leaf treatment.

Brewing Suggestion

・Water amount:200cc
・Amount of tea :4~5g

・Water temperature:90℃
・Steep duration:60 sec.

Suggested no. of infusions: [3]
Brewing at a higher temperature will better release the aroma of this tea.


Weight45 g




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