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Haveteawilltravel drank Kama-iri cha from Amakusa, Kumamoto by Yunomi

526 tasting notes

The weather is getting warmer and the sun is shining, so i’ve been craving something a bit more “green”, and this tea fit the bill quite nicely. The leaves are short and thick with a heavy scent of umami that is quite lovely. I grabbed my kyusu and scooped some inside. The brew is brilliantly clear and light jade with a nice warming umami taste with a green grassy base. The brew is not overly complex, but it is enjoyable to drink, and it will do perfectly today.

https://www.instagram.com/p/BR8pZ9EgTUN/?taken-by=haveteawilltravel&hl=en

Flavors: Grass, Green, Sweet, Umami, Vegetal

Preparation

175 °F / 79 °C 1 min, 15 sec 3 g 8 OZ / 236 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

https://www.instagram.com/haveteawilltravel/?hl=en

Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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Middle of nowhere, New York

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