We don't know when or if this item will be available.
“Not the best kamairicha I’ve ever had. This is a very light bodied tea with a simple flavor profile. Corn silk with light accents of fruit and grass. Easy to drink but overly simple flavor that...” Read full tasting note
The rare pan-fired processing of this kamairicha from Kumamoto gives Takamura its savoury and nutty flavour.
Though older than sencha, kamairicha makes up less than 0.5% of Japanese tea produced today. This traditional tea is smooth and easy drinking, with less astringency than most sencha.
A mountainous prefecture on Kyushu, Kumamoto has a long history of tea production, dating back to the 12th century. Its mineral-rich volcanic soils are perfect for agriculture. In the 1600s, the pan-firing or kamairi (釜炒り) method of the production was introduced from China.
Company description not available.
Not the best kamairicha I’ve ever had. This is a very light bodied tea with a simple flavor profile. Corn silk with light accents of fruit and grass. Easy to drink but overly simple flavor that tastes like half spent leaves of a better green tea.
Flavors: Corn Husk
Ooooh sick burn ha ha.
That really is a sick burn. I love it.