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“It took me two tries to really get into this brew. I always get too excited and overleaf, especially if it’s my first time with a tea. I was slinging senchas so often that I forgot how much...” Read full tasting note
Kajihara Tea Garden’s best selling tea, “Densho” (meaning “tradition” in Japanese). This original kamairicha is produced from 60-year old tea bushes grown from seed (zairai) and then blended with okuyataka and yabukita cultivar tea leaves.
Because the main zairai tea bushes are located on a steep slope (at least 30 degrees), the tea is made with a lot of care and effort. Yes, the tea work on this farm can even be dangerous at times! Made through the traditional kamairicha producing method, this tea has a relatively strong scent but is refreshing to drink.
Kamairicha (literally pan-fired tea) is a type of tea processing method that was brought from China in the 15th-16th century. Instead of steaming the leaf to stop oxidization, a processor will instead lightly heat the leaf in a pan to stop oxidization. It is then rolled while drying. Kamairicha products are mostly made in the Kyushu region.
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Treehouse TeaIt took me two tries to really get into this brew. I always get too excited and overleaf, especially if it’s my first time with a tea. I was slinging senchas so often that I forgot how much kamairicha can expand! Second time around was much better. all the bitter green I got the first time around had mellowed out to a lovely wakame freshness. This tea is full of marine umami – I sensed butter drenched scallops and salty oysters. It’s a very refreshing green tea, definitely on the more savory side.
Flavors: Mineral, Seashell, Seaweed, Shellfish
Lol I often have that problem with rolled teas too, I use too much because I forget how much it expands!
Right? It’s almost comical when the leaves are busting out of my brewing vessel before I realize it haha