Miyazaki Kamairi Tamaryokucha

Kamairi Tamaryokucha

Japanese Tamaryokucha from the Gokase area of Miyazaki Prefecture in the central part of the Kyushu archipelago in southern Japan. Tea from Kanayamidori bushes, harvested by machine in mid-April. Beautifully shaped leaf with an unusual matte metallic grey-green appearance, intense citrus, and slightly peppery aroma. It is light green in color, full-bodied, dense to creamy but balanced in flavor with a pleasant freshness, a slight saltiness, and a hint of nuts, seaweed, and citrus.
Kamairi teas are a rarity in the Japanese market due to their unusual processing method. In this case, the oxidation of the leaf was completed in the 'Chinese way' on hot metal pans. This is in contrast to the usual Japanese method of using hot steam. 

How to prepare Tamaryokucha tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 75–80 ᵒC, steep for 60 seconds. Infuse the second infusion for 40 seconds and the third for 90 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 20, 30, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Have a look at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.