Ureshino Kamairicha Tsuyuhikari

€18.95
In stock
SKU
G-089

Ureshino Kamairicha, a roasted tea from Ureshino, Kyushu, Japan, grows at about 400 meters high, this tea is harvested in early May 2021. This Ureshino Kamairicha falls under the species "Tamaryokucha", The taste is deep, satisfying and a nice thick soup and excellent in balance and a lot of Qi (indaface)! The smell of the leaves is fresh and spicy, very pleasant. The infusion smells much richer. Aspects are first of all smoky, while cooling down ripe fruit. The tea tastes very full which is exceptional for this type of tea. In the following infusions, the tea becomes lighter and more fluid, the smells more subtle, a touch of fruity, and flowers at the end.

Ureshino Kamairicha, a roasted tea from Ureshino, Kyushu, Japan, grows at about 400 meters high, 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 Tsuyu-hikari, 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. The taste is deep, satisfying and a nice thick soup and excellent balance and much Qi (indaface)! The variety Tsuyu-hikari is popular for its sweetness and typical fruity aroma, processed like a kama-iri cha, gives the tea a new kind of complexity. The smell of the leaves is fresh and spicy, very pleasant. The infusion smells much richer. Aspects are first of all smoky, while cooling down ripe fruit. The tea tastes very full which is exceptional for this type of tea. In the following infusions, the tea becomes lighter and more fluid, the smells more subtle, a touch of fruity, flowers at the end.

Mariëlla Erkens tasting notes:

First steep:

  • Filtered water: 100ml  70℃
  • Tea:                      1 gram 
  • Main tastes: umami, sweet
  • Texture: smooth, meaty, chewy, peppery
  • Aromas: vegetal, herbaceous, diary, floral. Green beans sautéed in butter, eucalyptus, butter, nasturtium

Second steep:

  • Filtered water: 100ml  65℃
  • Tea:                      1 gram 
  • Main tastes: sweet, umami
  • Texture: smooth, full, oily, meaty, chewy, peppery
  • Aromas: vegetal, herbaceous, diary, floral. Spinach with cream, rosemary, butter, cream, roast beef
  • The aftertaste has lots of umami and peppery floral notes: beef stock, roast beef, nasturtium
More Information
SKUG-089
Tea Typegreen tea
LOT100621hot531
Flavour (in development)Beans, Buttery corn, Umami, hearthy, Refreshing Aftertaste, Savory Soup
Origin--> JAPAN
Harvest2021
Brewing westernGreen/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 easternUse 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 BrewCold 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 lifeStore this product cool, dark, dry and airtight; after a year the typical fresh taste can develop into a mellow taste.
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