This single cultivar spring yabukita kamairicha has a gently toasty flavor. What is a kamairicha? Kamairicha is a centuries-old traditional Japanese green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark). In general, kamairicha is well known as a traditional folk tea from Southern Japan, however, a Kyoto farm has experimented with making kamairicha using their green roasting drum machine, pan roasting the raw spring leaves directly after harvest at low temperature. Steeping Notes Tea: 5g Time: 1 minute Water: 80C (176F) degrees, 200 ml Resteep 3 times For more steeping guidelines visit yunomi.life/steeping Product Information Ingredients: Green tea, Kamairicha Cultivar: Yabukita Harvest: Spring Region: Kyoto Prefecture
