This variety was born in Miyazaki, Japan. It is full of tree-like flavor and its peppery, spicey aroma brings to mind tropical tea fields bathed in strong sunlight. This tea flavor will heal your tired body from summer fatigue and indigestion. The roasting process gives it an impressive dry aftertaste and it goes well with oily sweets and dishes.
Category: Kamairicha (Sehi)
Cultivar: Miyamakaori
Origin: Gokase, Miyazaki Prefecture
Harvest: May 2023
Net Weight: 50g
SKU: TK1323gm
* Package image for illustration purposes only.
Brewing Guidelines
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Leaves: 8g
Water: 30ml
Temperature: starting from 55°C
Time: 15sec
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Profile
Leaves
Color〈dark yellowish green〉
Shape〈magatama antique comma shaped beads〉
Fragrance〈caramel, dried lavender, fir tree, hint of citrus〉
Taste〈"aonori (green laver), roasted sesame seeds, rice crackers, okoshi (a crispy, chewy sweet made with rice and millet), tree nuts, cashew nuts, almonds"〉
Tea
Color〈bright yellow〉
Fragrance (brewed tea)〈steamed chestnuts〉
Fragrance(steeped leaves)〈salted rice crackers, roasted seaweed, fried tofu, pasture winds〉
Sweetness〈almonds, walnuts, peanut〉
Astringency〈peanut skins, faint astringent persimmons〉
Umami〈grilled laver, deep-fried tofu〉
Bitterness〈shishito peppers, boiled spinach, grape skins〉
Acidity〈slightly spicy〉
Pairing
Hour〈12:09 a.m.〉
Foods〈fried
shrimp with green pepper and lime〉