Ureshino Kamairicha Zairai "Tamaryokucha"
Kamairicha Zairai, a roasted tea from Ureshino, Japan, grows at about 400 meters, this tea is harvested in early May 2021. This Ureshino Kamairicha falls under the species "Tamaryokucha", This tea has a sweet floral flavor that later spicy umami. Delicious as Cold Brew.
Ureshino Kamairicha Zairai, a roasted tea from Ureshino, Kyusu, Japan, grows at about 400 meters, this tea was harvested in early May 2021. This tea is still unknown outside Japan, but is a category of tea in itself. This Ureshino Kamairicha comes under the species "Tamaryokucha", when steamed (and not rolled) also called Guricha. The variety is Zairai, an intriguing tea. This tea is quickly baked instead of steamed. Finally, the leaves are rolled and the final form of the dry tea comes in.
Mariëlla Erkens' tasting notes:
Ratio tea water, 1 gram per 100ml, 70 degrees water: Main flavor: sweet, floral, vegetal. Mouth feeling: first bee dry, ends buttery and fresh, like lettuce. Aromas: grains, wheat biscuits, later white asparagus.
Ratio tea water, 1 gram per 100ml, 65 degrees water: Main flavor: floral, sweet, later umami. Mouth feeling: soft, round, later fresh. Aromas: first mainly flowers, then fresh aromas such as parsley, cucumber, then full and sweet: melon, ends fresh: cucumber, dry
|Tea Type||green tea|
|Flavour (in development)||Green|
|Brewing western||Green/Yellow tea: Use 2 grams of tea per cup (200ml) and brew cool, around 70°C, allow to steep for 2-3 minutes and infuse at least 3 times.|
|Brewing eastern||Use 3 grams of tea per 100ml of water, water temperature between 60 and 70 °C, short steeps of about 1 minute. It's best to use a small teapot or kyusu.|
|Cold Brew||Cold infusion, use 10 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.|
|Shelf life||Store this product cool, dark, dry and airtight; after a year the typical fresh taste can develop into a mellow taste.|