Kama-iri cha from Takachiho

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In the north of Miyazaki, Takachiho is, along with Gokase, one of Japan’s Kama-iri cha capitals. Kama-iri cha is a type of green tea that is not steamed like other Japanese green teas, but heated through direct contact with a hot surface, like Chinese green teas.
This one is composed of three cultivars: Minami-sayaka, Oku-yutaka, and Haru-moegi, the first and last of which are cultivars that originated in Miyazaki.
The leaves are very attractively twisted, and give off a sweet perfume.
As soon as hot water is poured on them, there is the splendid fragrance of roasted chestnuts typical of fine Kama-iri chas.
The very mellow liquor has great depth in its aromas: some sweet potato, a little chestnut, a slightly peaty texture.
There is no astringency, and great length in the mouth.
Finally, the aftertaste has the creamy peach scents of the exceptional Minami-sayaka cultivar.

Steeping method
Quantity of leaves*: 4 g / 1.3 tsp
Quantity of water: 70 ml / 1/4 cup
Water temperature: 80°C / 176°F
Steeping time: 60 seconds
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