A 2-post collection,

December 2016 - Irokawacha from Wakayama

We selected a Kamairicha (釜入り茶) from Irokawa (色川), in the region of Nachikatsuura (那智勝浦) in the prefecture of Wakayama (和歌山). Kamairicha, Irokawacha The district of Irokawa (色川) in Nachikatsuura (那智勝浦) is located on the slopes with a southern exposure of the Kii mountain range (紀伊山地). The difference of temperature between day and night is intense, and dew covers the tea trees in both mornings and evenings in this region. This mountain climate brings ideal conditions to cultivate tea and the
- December 2016 - Irokawacha from Wakayama

Read more

October 2015 – Kamairicha from Gokase

This month we have selected a Kamairicha (釜入り茶) from Gokase (五ヶ瀬), in the prefecture of Miyazaki (宮崎). Kamairicha Kamairicha is a roasted green tea. Generally, Japanese green tea is made by steaming tea leaves immediately after harvesting, before the fermentation starts. On the other hand, tealeaves of Kamairicha are not steamed, but fired in an iron pan. Hojicha (焙じ茶), which we selected in May, is also called a roasted tea, however it is in fact roasted after having been steamed.
- October 2015 – Kamairicha from Gokase

Read more