This kama-iri-cha greentea is produced in Tsushima, located in Nagasaki Prefecture, in the north of Kyushu. In Tsushima, sun-dried tea has been consumed since ancient times, and kama-iri-cha tea has been produced since the kama-iri method was introduced in the Edo period. This tea is made using the Aoyagi-style kamairi method, a method that has been handed down from generation to generation, and is carefully produced using an iron tilting pan to control the temperature. The tea has a distinct kama-kou aroma, which is different from that of sencha green tea. You can enjoy the clean aftertaste, subtle sweetness, and pleasant aftertaste that only kama-iri-cha can provide.
Contents: 30g
Recommended brewing method
<Enjoy it in multiple brewing
Steep 3 g of tea leaves in 120 ml of hot water at 90°C for 60 seconds, then increase the temperature slightly for 45 seconds for the second brewing, and thereafter increase the temperature and brewing time.
Adjust the amount of tea leaves, hot water, and temperature as desired.
Contents: 30g
Recommended brewing method
<Enjoy it in multiple brewing
Steep 3 g of tea leaves in 120 ml of hot water at 90°C for 60 seconds, then increase the temperature slightly for 45 seconds for the second brewing, and thereafter increase the temperature and brewing time.
Adjust the amount of tea leaves, hot water, and temperature as desired.