Japan Kamairicha – Organic Green Tea
Tea leaves in a pan? In the case of this unique kamairicha green tea, definitely. What's more, the use of a heavy iron pan in the process is the alpha and omega here. The so-called "Chinese method" or roasting the leaves using dry heat is very rare across Japan today. And kamairicha itself is a real rarity – some sources say it accounts for just 1% of Japan's total production.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 22. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 22. 10. | 4,90 € |
Ingredients
100 % Green tea Kamairicha BIOBrew & Taste
Organic kamairicha has a beautiful yellow-orange color and a rich aroma in which you can safely recognize the roasting on a hot iron pan. The taste is refreshing but not astringent, sweet, nutty and roasted. You can have this tea any time of day.
Origins
The Miyazaki Prefecture is located on the east coast of Kyushu Island, with the Pacific Ocean to the south and east. More than 10% of the area is covered by natural parks, a landscape rich in flora and fauna. And the local people are duly proud of it.
As for the tea trees, they thrive on the Myiazaki plantations thanks to the warm climate and ample sunshine. The large, relatively flat tea gardens can be harvested four times a year, from April to September. Of course, they also benefit from fertile soil and frequent rainfall. The area from which this tea originates is situated at an altitude of 600m and is farmed organically. The bushes are not fertilized or treated with industrial products, and the harvesting and processing of the tea is also managed with the environment in mind.
As interesting as the environment from which this precious tea comes is, the way in which it is produced is also worthy of attention. It is what makes it taste so little "Japanese" and so attractive. Japanese tradition is to let the tea leaves wilt briefly after harvesting and then steam them several times. Instead of steaming, however, kamairicha was roasted.
As they do in China, Japanese workers poured the harvested tea into hot iron pans and roasted it at around 300⁰C, stirring constantly. This stopped the enzymes from oxidizing, dried the leaves and shaped them into thin needles resembling Japanese curved magatama beads. The Japanese themselves call the tea made this way "Chinese green tea" because it was processed according to the Chinese process.
You can prepare Kamairicha tea in the usual way, but we also recommend trying the so-called grandpa style (which, by the way, is how most people drink tea in China). When you drink the tea, pour the water over the leaves again... and again and again. You don't need a strainer, no utensils. And you can enjoy your favorite drink all day long.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
70-80 °C
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2-3 minutes
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1 teaspoon for 150-200 ml
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Instructions for preparation
Pour 150-200ml of boiled water (70-80°C) per 1 teaspoon of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 2-3 minutes, then remove the strainer.
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