About Kamairicha


Made from leaves that have not been oxidized.

About Kamairicha

Postby Tidbits » May 17th, '11, 02:40

Kamairicha is a very special kind of green tea, with a smooth yet rich flavor. Kamairicha is rare even in Japan, and more so in the west. If you are looking to intrigue your palate and expand your tea experience, this tea is for you.

All teas come from a plant called Camellia Sinensis, which has many varieties (called “cultivars”). All of our Kamairichas are made in Japan from organic tea cultivars such as Yabukita for our Moon Dew™ teas, and Yamanami, Fushun and Takachiho for our Miyazaki Breeze™ teas.

Kamairicha is highly rich in natural antioxidants, because it is not fermented like black teas. Kamairicha teas do not undergo the usual steam treatment of green teas. After a short withering, they are gently roasted in iron pans with repeated agitation to prevent charring. This is the process which gives Kamairicha its uniquely subtle yet rich flavor.

Pan firing is a largely manual process. Therefore, production is only done on a small scale. But thanks also to the Japanese techniques developed over centuries, the characteristic aroma of tea is strongly preserved in the final product.

Brew Notes

Color ……………….. Yellow green
Flavor Notes ….. Medium light, moderately sharp and distinct, slightly roasted
Brew temp ……… Simmering (not boiling) water. About 76-85 °C (170-185 °F)
Brew time ………. About 2-3 minutes
How much tea….. 1 teaspoon per cup (about 3 grams per 120 ml)

Brew Tips

Use good water. Even the best tea cannot make bad water taste good.
Do NOT pour boiling water over the tea leaves for brewing. Let it cool down a bit.
Do NOT brew for too long. A couple of minutes will do.
DO NOT stir, shake or mix the tea while brewing.

High quality Kamairi teas yield their maximum flavor when brewed at temperatures much lower than boiling, and for less time than other teas. Brew it in water that is too hot or for too long, and the tea will end up tasting bitter.

Bring Water to Boil in a Kettle

Pour hot water from kettle into each cup. You will be using the water from the cups to brew your tea. Kamairicha tastes best when brewed at 170-185°F (76-85°C).

You do not really need a thermometer. The water in the cups will be at this right temperature in about 2 minutes.

Add Tea to Teapot

While waiting for the water in the cups to cool down, start adding tea leaves to the empty teapot.

One teaspoonful per cup is sufficient (3 grams per 120 ml). This is approximately about a rounded teaspoon. However, you may adjust the amount depending on your own taste.

Add Hot Water from Cups to Teapot, and Brew

Close the lid of the teapot after you pour the hot water. Let the tea brew for about 2 minutes. You may adjust the time for what suits your palate best.

DO NOT stir, shake or mix the tea while brewing.

Serve and Enjoy!

Pour small amounts of tea into each cup at a time, and go around until the very last drop is poured. Japanese firmly believe that the last drop of tea determines its taste as a whole! They call it the "golden drop."

You can add hot water again to the teapot for a second, or even a third brewing.
Last edited by Chip on May 18th, '11, 22:39, edited 1 time in total.
Reason: Post edited by Moderator. Please read forum rules located under Introduction prior to posting. Thank you.
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Re: About Kamairicha

Postby Chip » May 18th, '11, 22:39

Please see your forum "private message."

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