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Grown high in the mountains of Miyazaki on the Southern Japanese island of Kyushu, using the Sae Midori varietal.
The family here are using the rare process of dry heat rather than steaming their tea leaves. This method is called Kamairi-Cha. The Sae Midori tea varietal (one of 18 grown by the family) has a soft, sweet character and intense green colouring often used for Gyokuro teas. This tea has a a special softness, roundness and deep complexity, thanks to the skills of the heating process.
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