Cultivar: Zai Rai (Indigenous Cultivar)
Harvest: May 10, 2019
Kamairicha is a special type of steamed and pan fired green tea from Japan. It is noted for a balance of nutty sweetness with a slight citrus touch. Similar to other regions of the tea-growing world, Japan has a segment of cultivars referred to as Zai Rai. Zai Rai translates as Indigenous Cultivar and is essentially the equivalent of a Chinese tea cultivar known as Quntizhong. These landraces of cultivars were once tended to by tea farmers, but were long left on their own in nature. In recent years, farmers have selected the best from among these indigenous cultivars to farm again to revive a bit of ancient tea history. This selection from Isagawa is an absolute gem. Oolong tea connoisseurs will recognize similar tasting notes to Eastern Beauty oolong teas: rich honey-like sweetness and a super smooth body, hints of apricot and a light amber infusion revealing a stunning depth of aromatic complexity.
Isagawa Farm, Tenryu, Shizuoka, Japan
Rich honey-like sweetness and a super smooth body, hints of apricot and a light amber infusion revealing a stunning depth of aromatic complexity.
Organic green tea.
Add 6g of tea to a small (150ml/5oz) Kyusu teapot.
Use water cooled to 175°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions.