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Oku Midori is a well rounded cultivar that produces a very satisfying tea much like the Yabukita cultivar. As a kamiricha, it's edges are softened somewhat emphasizing the sweetness and pan-roasting taste.
Miyazaki-san's Oku Midori produces a clear, golden yellow liquor that, like his other kamairi, coats the mouth with a soft buttery feel. The sweetness is upfront and is accompanied with notes of arugula and toasted almond. Deep inhalations from the teapot show a certain pungency, like coriander or nutmeg, that is perceived mostly on the leaves after infusing. Once finished, you are left with a lasting sweetness and refreshing astringency in the mouth. A sure sign of premium tea.
Gokase is the premier region for the relatively rare, pan roasted green tea, kamairicha. It’s here, tucked in mountainous highlands of NW Miyazaki prefecture that Akira-san and family craft multi-award winning, JAS organic kamairicha, sannenbancha and black tea.
Miyazaki Sabou’s tea fields are found at a relatively higher altitude, around 650m, and, although located closer towards the tropical belt, summer evenings are cooler and winters are cold. This contrast hardens the plants, concentrating their essence much the same as harder conditions can enhance the flavour of wine grapes.
○ Origin: Gokase, Miyazaki, Japan
○ Cultivar: Oku Midori
○ Harvest: 1st harvest May
○ Impressions: arugula, toasted almond, coriander
○ Net weight: 80g
○ Servings: 20 first infusions at 4g
Suggested number of infusions - 3 or 4 - Decrease time by half for the second infusion then increase time for each successive infusion.
Please read our Tea Brewing Guide for more detailed tea preparation instructions.
Please remember, these are guidelines to get you started and you may find your preference is to adjust them.