This Tamaryokucha Kamairi is made from Zairai tea plants. These are tea plants grown using seeds rather than cultivars, which is very rare in Japan. This tea is harvested in Takachiho, in the island of Kyūshū.
This Grand Cru develops subtle fruity notes which bring to mind chestnut, and which combine with vegetal and seafood heart notes.
To go further:
A unique aspect of a Tamaryokucha Kamairi Cha is its high-temperature fixing: it is roasted instead of being steamed. The production method is more like the one used in China. Its matt, dark-green leaves differ from those of the Tamaryokucha Mushisei.
In order for this tea to develop its full aromatic complexity, multiple infusions should be performed in a Kyusu or a Shiboridashi. It is also possible to make cold brew tea by replacing the water with ice cubes : the infusion is finished when the ice cubes have completely melted, and you will obtain a concentrated, intense liqueur that is rare as jade dew.
- Takachiho, Japan
- Tea colour:
- green tea
Appearance: twisted leave
Colour: dark green, glossy
Fragrances: vegetal, buttery, toasted
Fragrances: fresh vegetal, vanilla, nuts
Colour: pale green
Texture: smooth, very generous with a long finish which includes a delicate powdery sensation
Fragrances: fresh vegetal, sharp iodised hint, chestnut, vanilla, mineral hint
Suggestion of preparation
With the tasting set: 2' minutes in water heated to 70°C.
With the Kyusu / Shiboridashi by successive 1 minute infusions.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.