Ashikita Kamairi Tamaryokucha Koshun
country of origin Japan
Chcete pomoci s objednávkou?
+420 777 052 974
Japanese Tamaryokucha from Ashikita reagion in Kumamoto Prefecture, Kyusu island in the very south of Japan. Wonderfully shaped leaves with an original matte metallic grey – green appearance and an intense citrus and sligthly peppery aroma. Light green in a cup with a fuůů thick even creamy and well balanced flavour, pleasantly fresh, with slight tones of salt, nuts, seaweed and citruses.
Preparation: 1 teaspoon (3 g) of tea for 200 ml of boiled water, cooled down to 55 - 60°C, steep for 50 seconds. For second infusion, cool the water down to 65 - 70°C, steep only for 15 seconds. You can prepare more infusions in a similar way.
In Japan, tea is first picked and processed into the Aracha "crude" tea, which still contains all stems and leaves. Water content, though, is already reduced to 7 – 8%. Subsequently, teas from various varieties of tea plants are tasted and divided by liquor colour and taste. Shincha is then produced directly from a mixture of selected teas, the remaining Aracha is stored in cooling boxes. During final processing, teas are steamed again and the resulting moisture is about 3%.
Tea-growing regions produce various kinds of this tea depending on its processing method. Shincha is the only type that is made directly from fresh harvests. Other types of tea are made from Aracha, that is stored during the years in cooling containers.
Shincha with needle-shaped leaves is especially known from the Shizuoka region, Shincha with leaves shaped as small lines comes from the Kyushu Island.
Our Shincha is from the Kagoshima area in southern Japan (Kyushu Island). Its processing includes a typical phase of "deep steaming". This method gives it a sweet, slightly astringent taste, notably "spring" aroma and liquor of bright emerald colour.
Area: Japan - Ashikita
Harvest: 1st Flush
Country of origin: Japan