Miyazaki Takachiho Kamairicha
The Takachiho cultivar is a local cultivar of Miyazaki prefecture. This tea is easy to drink with a highly pleasant full bodied flavor, but an aroma that flows through the mouth like a spring breeze.
About the tea
・Origin: Gokasé, Miyazaki, Japan (single estate).
・Farmer: Miyazaki Akira.
・Cultivar: Takachiho cultivar.
・Harvest: May 16, 2018.
・Tea bush age: 50 years
・Type: Organic green tea / Kamairicha.
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.
About the tea garden
・Name: Jihaku (耳迫)
・Area: 18 ares
・Category: Tea farm
・Soil type: Porous hardened lava and red loam. Paleozoic era
・Direction an angle: Facing North
・Ridge direction and shape: East to west alongside the mountain contours
・Other specifications of the tea garden and cultivation: This particular cultivar is especially weak against frost. This farm is therefore equipped with systems to prevent the bushes from frost.
About the climate
・Climate: Cold climate at an altitude of 600m.
・Surroundings and environmental circumstances: The farm is surrounded by mountains and other organic tea fields, shutting in the cold and the heat during the day. Temperature differences between day and night are especially large. (over 20 degrees celsius).
Special care is given to the temperatures during manufacturing in order to maintain the leaf7s original aroma and flavor.
・Amount of tea ：4g
・Steep duration：60 sec.
Suggested no. of infusions: [4~5]
Shorter infusions release sufficient aroma; experiment with limiting the brewing time to 40 seconds for the first and second brews. Easily maintains flavor and aroma for 4 to 5 brews.
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