Do you love tea moments with history and character? Then this unusual Kamairicha from the Kadota family is a tea for special moments - quiet, delicate, with inner depth. It comes from old tea plants from seed propagation, the so-called Zairai bushes - a rarity in Japan's often clone-based tea cultivation. And its production also hardly follows any traditional paths: Instead of being steamed like most Japanese green teas, this tea is traditionally roasted in an iron kettle over a fire.
The result? A soft, nutty fragrance reminiscent of chestnuts (hence the name "kuri" = chestnut). When infused, the tea has a clear, light yellow shimmer - and a fascinating balance of mild body, soft texture and subtle roasted aroma. Kuri Kamairicha does not aim to impress. It wants to accompany. A tea that slows you down.
This Kamairicha is produced by father and son Kadota, deep in the mountains of Miyazaki on the southern island of Kyushu. The family works strictly organically and in small batches - often around the clock in alternating shifts at harvest time. Their historic roasting machines come directly from the Morimoto family, with whom they have been friends for decades. In this way, a tea culture lives on that was last widespread in Japan over 70 years ago.
Preparation recommendation: Unlike steamed teas, this kamairicha requires more space to infuse - and slightly hotter water. We recommend 1 teaspoon to 200 ml of soft water at 80 °C, with an infusion time of around 60 seconds. For the following infusions, 10 seconds is sufficient. A tea that is quieter from infusion to infusion, but never insignificant.
.jpg "Preview: Asanomi Kabusecha Kirishima Miumori, bio")
