Collection: MIYAMAKAORI

Registered in Miyazaki Prefecture in 2003, this late-harvest cultivar was developed from a cross between Yabukita and Sayamamidori. Its thick leaves and strong cold tolerance make it well suited to cooler growing regions, and it buds later than Yabukita. It is distinguished by a sweet, chestnut-like aroma along with pronounced sweetness and umami, complemented by a unique vegetal fragrance. While the cultivar naturally has a firm astringency and a full-bodied, powerful flavor profile, processing it as kamairicha softens the bitterness, resulting in a smoother and more approachable cup.