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Etymology: "Kamairi" means “Pan-Fired, "Aoyagi" is the processing method used to roll the leaves Origin: Japan, Kyushu island, Miyazaki prefecture, Gokase town Harvest: Spring 2010 Taste: Very strong, and is reminiscent of buttered green beans. There is a very light, almost thirst-quenching astringency and a lasting freshness. Behind the Leaf: The farmer recommends that, for an aromatic brew, use 195 - 200F water and steep for 45 to 60 seconds using 3 grams of tea for every 4oz of water. For a high-flavor brew, use 175F water and steep for 45 to 60 seconds using 4 grams of tea for every 4 ounces of water. In general, using high-temperature water tends to make this tea bitter and astringent quickly, so be sure to adjust the leaf and water proportion to your liking. This tea is produced from tea plants grown from seed in Gokase town in the Miyazaki prefecture on Kyushu island. This tea is pan-fired in small batches; this is unusual, as most green teas from Japan are steamed and not pan-fired. Yoichi Korogi produces a small amount of this tea, and only for subscribed customers in Japan each year, so we are lucky to have obtained a small amount of it. This tea is 2010 Shincha (first flush). Traditional Aoyagi-style processing gives slightly more toasty and pungent aroma to the tea. The tea field's elevation is about 600 meters above sea level. The morning mist and mountainous climate in this region creates a good quality tea that is known throughout Japan but that rarely makes it to the United States. Mr. Yoichi Korogi is a second generation tea farmer in Miyazaki prefecture. He has been producing kamairi-cha his whole life and has won 15 grand prize awards in Japan's National Tea competition in the kamairi-cha category.
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Chicago Tea Garden LLC
2023 W. Carroll Ave.
Unit C 202
Chicago, IL 60612
