Japan: Saemidori Kamairi
100% Saemidori cultivar grown naturally without the use of pesticides or chemical fertilizer and grown in the mountainside away from traffic pollution. Saemidori is often used in making Gyokuro or Matcha due to its high amino acid yield. This tea is grown and processed by an award winning tea maker who makes some of the best tamaryokucha and kamairi in Japan. Kamairi is a style of Japanese green tea and is the first way way tea was made in Japan long before sencha. Instead of being steamed, dry heat from a kama or iron pan is used to gradually dry the tea. This technique was invented in China and came to Japan via Korea. Using dry heat also creates a matte colored leaf that is curly from being tossed. Extremely Limited!
Strong fruity aroma with tropical fruit notes at the front and a deep buttery after taste.
10 x 5g
5g loose tea leaves
Water temperature 185F (85C)