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Harvest at the very beginning of May, on the fortuitous 88th night after the start of spring, this single cultivar Koshun tea is a mare through the traditional kamairicha producing method creating a rich, toasty aroma. Kamairicha (literally pan-fired tea) is a type of tea processing method that was brought from China in the 15th-16th century. Instead of steaming the leaf to stop oxidization, a processor will instead lightly heat the leaf in a pan to stop oxidization. It is then rolled while drying. Kamairicha products are mostly made in the Kyushu region. Product Info Ingredients: Green tea Cultivar(s): Zairai main with Okuyutaka and Yabukita Harvest: Spring Region: Tsuge village, Ashikita town, Kumamoto Note(s): pan-fired instead of steamed Steeping Recommendation from Kajihara-san Tea: 3 grams Time: 60 sec (10-15 sec, on 2nd; 30-60 sec on 3rd steeping) Water: 85C/185F, 130 ml Notes: To steep kamairicha, it is best to steep in a higher temperature of about 85 degrees Celsius. This will ensure producing the richness of kamairicha. In general, teas give out "umami" with lower temperatures and scent and "shibumi" (astringency) can be achieved through higher temperatures. Kajihara-san suggests experimenting day-to-day depending on your state of being (mood, health, etc). About the Tea Farmer Name: Toshihiro Kajihara Vendor Type: Family farm (Kajihara Tea Garden) Location: Ashikita, Ashikita-gun, Kumamoto 869-6303, Japan The Kajihara Tea Garden is cultivated by Toshihiro Kajihara, a 3rd generation tea farmer based in the 9-family hamlet of Tsuge in Ashikita Village, Kumamoto. Being first born in his family, he was expected to continue the family business and so specialized in tea during his studies in the Public Agricultural University in Kumamoto prefecture. At the age of 20, he returned home to start his tea career. Learn more about the Kajihara Tea Garden