KUMAMOTO ASHIKITA KAMAIRICHA
Category: Green Tea
Origin: JAPAN, Kumamoto Prefecture, Ashikita District
Cultivar: Oku Yutaka
Quantity: 30g per pack
Harvest: Spring Harvest (April-May)
Other: Natural farming
The Kumamoto prefecture is located in the island of Kyushu, southern part of Japan.
Surrounded by other famous major tea producing regions like Kagoshima, Fukuoka and Miyazaki, Kumamoto tea often goes unnoticed despite constantly being in the top 10 producing regions of Japan.
It is also famous for the “Bushi no cha” 武士の茶, translated as “the tea of the warrior”.
The Tea Ceremony of the Samurai known as Higo Koryu meaning “old school of Higo” finds its connections back to Sen no Rikkyu through his seven disciples.
Kyushu being geographically close from mainland China, it had an important role as the first place where traditions were transferred to Japan in ancient times. Main teas produced in Kumamoto are Sencha and Tamaryokucha. Kamairicha represent less than 1% of the tea produced in the country. Whereas classic Japanese teas are steamed to stop the oxidation, Kamairicha are pan-fired, which is the most used method for Chinese teas nowadays.
This ancient and distinct process survived in Saga, Kumamoto and Miyazaki prefectures.
The Ashikita district is located West of Hitoyoshi and isolated from plantations of the main producing area. As such, this tea is grown in parts of the forest and is free from any chemicals. This truly is a treasure of Kumamoto tea.
This pan-fired tea of the cultivar Oku Yutaka is a true marvel.
Oku Yutaka, which means “Deep Rich” is a seldom used cultivar but it can be found in several teas of Kyushu (mostly sencha or tamaryokucha). It has a rich umami flavor, lower astringency and a higher level of amino acids. This particular tea has a light-yellow color, a roasted aroma, citruses note, deep sweetness and long-lasting finish. Unique in our collection!
4g (0.14oz) of leaves per serving
80ml of water at 80°C (176°F) per serving
First brew: 60 seconds
Subsequent brews: about 15 seconds