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Mitocha NR003: Aged, Sun-dried Kamairicha Namacha 天日干し釜炒り生茶

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JPY ¥400
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Produced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The leaves are then stored in Mitocha's warehouse for a certain period of time before releasing for sale without a final roasting. Suitable for further aging.

Mitocha's farmer Kayashita-san believes this tea will continue to become "softer" as it ages. You can think of it as an unroasted puerh tea.

[製法]一番茶の頃に摘んだ生葉を釜炒りして揉捻してからしっかり乾くようにハウスの中で天日干しして乾燥させる天日干し釜炒り茶をしばらく寝かせたお茶。 [特徴]天日干し釜炒り茶の製法を元に作りました。焙煎しない晒青緑茶です。熟成にも向いています。 [飲み方]急須でもピッチャーでもマグカップでも湯呑でもOKです。熱湯でザッと淹れてください。 [その他情報]熟成を重ねることで丸くなっていくお茶です。師匠のお茶は焙煎が強いけど飲んだ後味はこのお茶とよく似ています。

Steeping Notes

  • Tea: 5g. 
  • Time: 30 sec. 
  • Water: 90C/195F, 200 ml. 
  • Resteep 3 times. 
  • See Yunomi.life/steep for more info.

Product Info

  • Ingredients: Green tea
  • Cultivar: Okuyutaka
  • Harvest: Around May 20
  • Cultivated without use of pesticides / synthetic fertilizers
  • Region: Yamazoe Village, Nara

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Tea Farm Mitocha

Mitocha NR003: Aged, Sun-dried Kamairicha Namacha 天日干し釜炒り生茶

From JPY ¥400

Produced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The leaves are then stored in Mitocha's warehouse for a certain period of time before releasing for sale without a final roasting. Suitable for further aging.

Mitocha's farmer Kayashita-san believes this tea will continue to become "softer" as it ages. You can think of it as an unroasted puerh tea.

[製法]一番茶の頃に摘んだ生葉を釜炒りして揉捻してからしっかり乾くようにハウスの中で天日干しして乾燥させる天日干し釜炒り茶をしばらく寝かせたお茶。 [特徴]天日干し釜炒り茶の製法を元に作りました。焙煎しない晒青緑茶です。熟成にも向いています。 [飲み方]急須でもピッチャーでもマグカップでも湯呑でもOKです。熱湯でザッと淹れてください。 [その他情報]熟成を重ねることで丸くなっていくお茶です。師匠のお茶は焙煎が強いけど飲んだ後味はこのお茶とよく似ています。

Steeping Notes

Product Info

Size

  • 10g / 0.35 oz / May 2018
  • 50g / 1.76 oz / May 2018
  • 1kg / 2.2 lbs / May 2025 (next availability)
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