Japan's rarest mainstream green tea. Pan-fired in iron kettles rather than steamed, kamairicha accounts for less than 1% of production and carries a distinctive toasty kamaka fragrance with chestnut sweetness.
Tasting Notes
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Origin
Plant
Minekaori, Yabukita
Land
300-600m
Craft
Spring (ichibancha) harvest. Pan-fired at 300C (not steamed), rolled into comma/magatama shapes.
From the tea table
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