Green Tea
Japan

Kamairicha Organic

Try this tea first
Product code: CSTV-22
Add to my notebook

From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.

Pleasant nutty aromas, flavours similar to chestnuts, a slightly sweet and citrusy after taste.

this tea is a great combination of smoothness and intensity.

  • Cultivar: Yabukita
  • Producer: M. Issinen
  • Altitude: 200m
  • Date of harvest: April 25, 2021
Try this tea first
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
80
lined-clock Infusion length
3 - 4 min
Senchado technique
balance Quantity / 150ml of water
1.5
thermometer Temperature of infusion
80
lined-clock Infusion length 1
15 - 30 sec
lined-clock Infusion length 2
0 - 5 sec
lined-clock Infusion length 3
10 - 20 sec
Concentration in caffeine 59 MgConcentration in mg / cup* of tea, on a four-grade scale
59 Mg
59 Mg
Concentration of antioxydants 1275 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1275 μmol
1275 μmol
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal
* 250ml loose teas, 100ml for Matchas

Our tea advisors also recommend

Kyusu from Gyokko | Shudei Mogusa

At the venerable age of 80, Japanese ceramist Gyokko is still an active artist whose energy do not seem to fade. He manages to keep in artistic vision: offering teapots that are both affordable, artisanal and complex.

Gyokuro Shuin

This multi award-winning Gyokuro is very representative of shade teas from the Uji region.