The majority of tea in Japan flows through many hands on the way to the consumer's cup, from the farmer to the initial processor, the middleman and the final processor. The result is often a decent but rather predictable cup of tea.
We like variety and individual expression so Yannoko Tea seeks out teas grown and processed in house, by small scale family run tea farms using organic growing methods that highlight the qualities of the local 'terroir'.
The kamairicha produced by the multi-award winning Miyazaki Sabou are fine examples of this rare type of Japanese tea. The appreciation of unique tea bush cultivars and the subtleties of the terroir has slowly been gaining traction in the past decade or so, and our selection of single cultivar kamairicha are a perfect way to explore the differences.
To fully appreciate these teas, the use of Standard Tasting Sets is highly recommended.
Total net weight 30 grams. (10g of each) PREPARATION
Kamairicha Zairai - Miyazaki-san's skill shows in working with this botanical variety. The clear, pale liquor is light bodied but coats the mouth with a smooth buttery feel. At first there is a mild sweetness with soft notes of artichoke, dried jasmine and hazelnut followed by a very mild bitterness and light astrigent, cooling sensation in the mouth. A slight pungent spiciness can be perceived on the leaves just after steeping.
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.
Kamairicha Mine Kaori has similar characteristics with regard to softness, sweetness and mouthfeel when compared to the Zairai and Oku Midori. Soft edges, little or no bitterness and a refreshing, light astringency that persists. What you'll notice differently though, in the taste and the feeling, is a certain floral brightness that makes the eyes light up. Tasting notes are tend towards buttered spinach, roasted corn, steamed zucchini and brussel sprouts.