#0903.K5 Kajihara Tea Garden Hatsutsumi (Hachijyuhachiya) Koushun , Green Tea from Kumamoto 八十八夜摘み香駿
#0903.K5 Kajihara Tea Garden Hatsutsumi (Hachijyuhachiya) Koushun , Green Tea from Kumamoto 八十八夜摘み香駿
Harvest at the very beginning of May, on the fortuitous 88th night after the start of spring, this single cultivar Koshun tea is a mare through the traditional kamairicha producing method creating a rich, toasty aroma.
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.
Product Info
- Ingredients: Green tea
- Cultivar(s): Zairai main with Okuyutaka and Yabukita
- Harvest: Spring
- Region: Tsuge village, Ashikita town, Kumamoto
- Note(s): pan-fired instead of steamed
Steeping Recommendation from Kajihara-san
- Tea: 3 grams
- Time: 60 sec (10-15 sec, on 2nd; 30-60 sec on 3rd steeping)
- Water: 85C/185F, 130 ml
- Notes: To steep kamairicha, it is best to steep in a higher temperature of about 85 degrees Celsius. This will ensure producing the richness of kamairicha. In general, teas give out "umami" with lower temperatures and scent and "shibumi" (astringency) can be achieved through higher temperatures. Kajihara-san suggests experimenting day-to-day depending on your state of being (mood, health, etc).
About the Tea Farmer
- Name: Toshihiro Kajihara
- Vendor Type: Family farm (Kajihara Tea Garden)
- Location: Ashikita, Ashikita-gun, Kumamoto 869-6303, Japan
The Kajihara Tea Garden is cultivated by Toshihiro Kajihara, a 3rd generation tea farmer based in the 9-family hamlet of Tsuge in Ashikita Village, Kumamoto. Being first born in his family, he was expected to continue the family business and so specialized in tea during his studies in the Public Agricultural University in Kumamoto prefecture. At the age of 20, he returned home to start his tea career.
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#0903.K5 Kajihara Tea Garden Hatsutsumi (Hachijyuhachiya) Koushun , Green Tea from Kumamoto 八十八夜摘み香駿
Harvest at the very beginning of May, on the fortuitous 88th night after the start of spring, this single cultivar Koshun tea is a mare through the traditional kamairicha producing method creating a rich, toasty aroma.
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.
Product Info
- Ingredients: Green tea
- Cultivar(s): Zairai main with Okuyutaka and Yabukita
- Harvest: Spring
- Region: Tsuge village, Ashikita town, Kumamoto
- Note(s): pan-fired instead of steamed
Steeping Recommendation from Kajihara-san
- Tea: 3 grams
- Time: 60 sec (10-15 sec, on 2nd; 30-60 sec on 3rd steeping)
- Water: 85C/185F, 130 ml
- Notes: To steep kamairicha, it is best to steep in a higher temperature of about 85 degrees Celsius. This will ensure producing the richness of kamairicha. In general, teas give out "umami" with lower temperatures and scent and "shibumi" (astringency) can be achieved through higher temperatures. Kajihara-san suggests experimenting day-to-day depending on your state of being (mood, health, etc).
About the Tea Farmer
- Name: Toshihiro Kajihara
- Vendor Type: Family farm (Kajihara Tea Garden)
- Location: Ashikita, Ashikita-gun, Kumamoto 869-6303, Japan
The Kajihara Tea Garden is cultivated by Toshihiro Kajihara, a 3rd generation tea farmer based in the 9-family hamlet of Tsuge in Ashikita Village, Kumamoto. Being first born in his family, he was expected to continue the family business and so specialized in tea during his studies in the Public Agricultural University in Kumamoto prefecture. At the age of 20, he returned home to start his tea career.
Product Information
Product Information
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Description
Harvest at the very beginning of May, on the fortuitous 88th night after the start of spring, this single cultivar Koshun tea is a mare through the traditional kamairicha producing method creating a rich, toasty aroma.
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.
Product Info
- Ingredients: Green tea
- Cultivar(s): Zairai main with Okuyutaka and Yabukita
- Harvest: Spring
- Region: Tsuge village, Ashikita town, Kumamoto
- Note(s): pan-fired instead of steamed
Steeping Recommendation from Kajihara-san
- Tea: 3 grams
- Time: 60 sec (10-15 sec, on 2nd; 30-60 sec on 3rd steeping)
- Water: 85C/185F, 130 ml
- Notes: To steep kamairicha, it is best to steep in a higher temperature of about 85 degrees Celsius. This will ensure producing the richness of kamairicha. In general, teas give out "umami" with lower temperatures and scent and "shibumi" (astringency) can be achieved through higher temperatures. Kajihara-san suggests experimenting day-to-day depending on your state of being (mood, health, etc).
About the Tea Farmer
- Name: Toshihiro Kajihara
- Vendor Type: Family farm (Kajihara Tea Garden)
- Location: Ashikita, Ashikita-gun, Kumamoto 869-6303, Japan
The Kajihara Tea Garden is cultivated by Toshihiro Kajihara, a 3rd generation tea farmer based in the 9-family hamlet of Tsuge in Ashikita Village, Kumamoto. Being first born in his family, he was expected to continue the family business and so specialized in tea during his studies in the Public Agricultural University in Kumamoto prefecture. At the age of 20, he returned home to start his tea career.
