Kama-iri cha from Ureshino
Type of tea: Kama-iri-sei Tamaryoku-cha (kama-iri cha)
Origin: Ureshino City, Saga Prefecture
Saga Prefecture, on the southern island of Kyushu, is especially well-known for its tamaryoku-cha (Ureshino tea). There are two types of tamaryoku-cha. The most common is the one that is steamed according to the Japanese method for stopping oxidation. The one that is processed using the Chinese pan-firing method for stopping oxidation is now very rare in Japan. High-quality products are even more so.
This tea is one of these very rare kama-iri cha. The main quality of this kind of tea is a special fragrance known as kama-ka, which recalls roasted chestnuts with hints of pine that become more pronounced in the second and third steepings. The scent is spellbinding, penetrating and completely different from that of steamed tamaryoku-chas, senchas, and other gyokuros. The golden liquor of this precious tea is light, with a good balance of sweetness and astringency. Very thirst-quenching. Yet, it leaves a subtle aftertaste typical of Japanese teas, especially those from Kyushu. Unlike steamed senchas and tamaryoku-chas, this tea can be steeped at least three times.
This tea is surprising in the best way.
Good kama-iri chas are extremely rare today. It is a type of tea that has been neglected and has unfortunately been somewhat forgotten. As perfect testimony to the diversity of Japanese tea, kama-iri cha should be given its due. Teas of Japan offers you a top-quality kama-iri cha for a very affordable price.
Quantity of leaves*: 4 g / 1.3 tsp per person
Quantity of water: 70 ml / 1/4 cup per person
Water temperature: 80°C / 176°F (second steeping: 80-90°C / 176-194°F; third steeping: 90-95°C / 194-203°F)
Steeping time: 1 minute (second steeping: 30 seconds; third steeping: 1 minute)
*If you are making tea for just one person, increase the quantity of leaves slightly.