KAMAIRICHA ICHOUKA
PAN-FRIED TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Tuba, Honshu, Japan
Classic and at the same time rare Japanese green tea. In contrast to most green tea in Japan, which is steamed, this tea is pan-fried using old tradition. Made from a special blend of Yabukita, Surugawase, and Zairai cultivars. Fresh and sweet taste with grassy and baked notes will not leave anyone disappointed. MORE
Award-winning tea of Japan’s National Tea Tasting competition!
AROMA
Grassy, nutty
TASTE
Sweet, roasted, grassy
CULTIVAR: Zairai
HARVEST: 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Tuba, Honshu, Japan
Classic and at the same time rare Japanese green tea. In contrast to most green tea in Japan, which is steamed, this tea is pan-fried using old tradition. Made from a special blend of Yabukita, Surugawase, and Zairai cultivars. Fresh and sweet taste with grassy and baked notes will not leave anyone disappointed. MORE
Award-winning tea of Japan’s National Tea Tasting competition!
AROMA
Grassy, nutty
TASTE
Sweet, roasted, grassy
CULTIVAR: Zairai
HARVEST: 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 60-80 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
PAN-FRIED GREEN TEA
ORIGIN
Classic green tea is made using the classic Chinese pan-frying method brought here in the 15th century. While most Japanese green tea undergoes a steaming process to stop the oxidation of a tea leaf, this tea is pan-fried and rolled to create a beautiful twisted shape. The full name of this tea is Kamairi Tamarokucha, which speaks about the production process and the method of twisting tea leaves. This is a great representative of so-called classic green tea with a mild, smooth, sweet flavour.
Ichouca means "withered tea" and refers to a nuance in processing the tea. While most of the Kamairicha is pan-fried right after harvesting, this special Kamairicha was withered for some time before being processed. During this step, the leaves undergo a very slight amount of enzymatic oxidization which adds floral notes and reflects in a light, refreshing taste with much less astringency.
ORGANOLEPTIC
Dry tea leaves have sweet, creamy notes which bring associations with fresh pastry. Warmed tea leaves become more intense and have nutty, creamy notes. The full-bodied taste is tender and silky, with sweet grassy, herbal notes in the aftertaste. Delicate sweet tea with a calming and refreshing effect.
Japanese prefer to brew these kinds of tea quite strong, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infuse the tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, this Kamairicha is very nice in cold brewing and a good alternative to wine during dinner. Can be used as an additive to sauces, salads, etc.
Classic green tea is made using the classic Chinese pan-frying method brought here in the 15th century. While most Japanese green tea undergoes a steaming process to stop the oxidation of a tea leaf, this tea is pan-fried and rolled to create a beautiful twisted shape. The full name of this tea is Kamairi Tamarokucha, which speaks about the production process and the method of twisting tea leaves. This is a great representative of so-called classic green tea with a mild, smooth, sweet flavour.
Ichouca means "withered tea" and refers to a nuance in processing the tea. While most of the Kamairicha is pan-fried right after harvesting, this special Kamairicha was withered for some time before being processed. During this step, the leaves undergo a very slight amount of enzymatic oxidization which adds floral notes and reflects in a light, refreshing taste with much less astringency.
ORGANOLEPTIC
Dry tea leaves have sweet, creamy notes which bring associations with fresh pastry. Warmed tea leaves become more intense and have nutty, creamy notes. The full-bodied taste is tender and silky, with sweet grassy, herbal notes in the aftertaste. Delicate sweet tea with a calming and refreshing effect.
Japanese prefer to brew these kinds of tea quite strong, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infuse the tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, this Kamairicha is very nice in cold brewing and a good alternative to wine during dinner. Can be used as an additive to sauces, salads, etc.
AN SHIM TEA - AWARD-WINNING TEA
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