Distinguished by its curled, comma-shaped leaves rather than the straight needles typical of sencha. Produced in two styles: pan-fired (kamairicha), the older and rarer method, and steamed, which retains the bright grassy character of Japanese greens.
Tasting Notes
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Origin
Land
0–400m
Craft
Spring (ichibancha) harvest. Steamed or pan-fired, rolled into curved comma shapes rather than needles.
From the tea table
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