This kamairi tea has a very strong vegetal, green tea smell. The taste is very strong and reminiscent of buttered green beans. There is a very light, almost thirst-quenching astringency and a lasting freshness.
The dry leaf of this kamairi cha is tightly rolled and is a very dark green. Once steeped, the rolled leaves open up and become bright green and very fresh looking. The wet and dry leaves have an overhwelming fresh smell to them, reminiscent of fresh steamed vegetables.
The farmer recommends that for an aromatic brew, use 195-200F water and steep for 45-60 seconds using 3 grams of tea for every 4oz of water. For a high-flavor brew, use 175F water and steep for 45-60 seconds using 4 grams of tea for every 4oz of water. In general using high temperature water tends to make this tea bitter and astringent quickly so be sure to adjust the leaf and water proportion to your liking.
- kamairi means pan-fired
- aoyagi is processing method used to create the rolled leaves
About Zairai Estate Japanese Aoyagi Kamairi Cha
This tea is produced from tea plants grown from seed in Gokase town in the Miyazaki prefecture on Kyushu island. This tea is pan-fired in small batches this is unusual as most green teas from Japan are steamed and not pan-fired. Yoichi Korogi produces a small amount of this tea only for subscribed customers in Japan each year, so we are lucky to have obtained a small amount of it. This tea is 2010 Shincha (1st flush). Traditional Aoyagi style processing gives slightly more toasty and pungent aroma to the tea. The tea field’s elevation is about 600m above sea level. The morning mist and mountainous climate in this region creates a good quality tea that is known throughout Japan, but rarely makes it to the United States.
Mr. Yoichi Korogi is a 2nd generation tea farmer in Miyazaki prefecture. He has been producing kamairi-cha his whole life and has won 15 grand prize awards in Japan’s National Tea competition in kamairi-cha category.