Organic Miyazaki Tokujo Kamairicha

This particular organic Kamairicha green tea is a master blend of the finest pan-fired leaves specially selected out of the very first harvest. Only the very finest leaves from Yabukita and Saemidori tea bushes were selected for this one! An exceptional organic Kamairicha that represents the best of this year's crop from this particular tea garden in the famed Kamairicha region of Miyazaki known as Gokase Town!

Below are pictures of the actual organic tea garden in Gokase Town, Nishiusuki District, Miyazaki where this organic Kamairicha comes from. A truly incredible generation-old organic tea garden that is extremely well cared for and managed to the highest order of professionalism.

Tea Garden Images

	Primly placed tea garden on a steep, well-drain, mist covered, mountain slope in Gokase Town! Any real tea connoisseur knows that's a very good sign of high quality green tea in production!
	Snow covered tea garden in winter gives tea bushes strength and vitality.
	Harvesting tea leaves precisely and with extreme care by using a small handheld trimmer that collects the precious top leaves at the back. No big mass-production harvesting machinery around these parts!
	All creatures great and small live in harmony in tea gardens free from pesticides! When nests like these are found the growers do not harvest those tea bushes.
	Well-aged organic compost fed to tea bushes correctly, makes for delicious tea! Anybody that has knowledge of true tea farming in Japan knows that!
	Well-established tea bushes heavily mulched. Mulch keeps the moisture in the soil, protects the roots, and makes for a bouncy walk-through experience!

Cultivar Information

Yabukita
Yabukita, Japan's most cultivated cultivar, was developed from a seedling of a native Shizuoka species by a Shizuoka grower by the name of Hikosaburo Sugiyama. It was registered in 1953 and became hugely popular in the 1970's when tea cultivation started to became mechanicalized to satisfy demand. Yabukita, being both high yielding and uniform in bud growth, was seen as the most suitable variety for the new approach. It also had the quality characteristics that Japanese tea drinkers most loved at that time. However, it's now consider that growing too much Yabukita led to the excessive use of chemical fertilizers and a lack of diversity. This of course is not really the fault of Yabukita and when grown small-scale organically it produces excellent quality in both taste and aroma.
Saemidori
Saemidori cultivar is a cross between Yabukita and Asatsuyu that was developed, researched, and tested from around the 1970's. In 1990, it was finally registered, and is now successfully cultivated for the production of matcha, gyokuro, and high quality sencha in a number of tea growing regions of Japan. It is generally cultivated by organic tea farmers that, above all, seek to cultivate superior quality green tea.

Brewing Suggestion

Steep	Leaf-Water Ratio	Water Temperature	Infusion Time
1	1g/1oz	70°C/158°F	60-75 seconds
2	-	75°C/167°F	10-30 seconds
3+	-	Hotter Water	Longer Steeps

Additional Information

Origin	Gokase Town, Nishiusuki District, Miyazaki, Kyushu, Japan
Organic Certification(s)	JAS
Harvest Date	Mid-May 2011
Harvest Period	100% Ichibancha (First Harvest)
Cultivar(s)	Yabukita & Saemidori
NET Weight	50g/1.76oz