These floral aromatics will leave you powerless to resist. The medium-bodied liquor tastes like spring is in the air and the lilac bushes are in full bloom. A strong mineral tang seems to last for a pleasant eternity.

Produced in the late spring of 2024 by Masaya Kai at the Kai Seichaen Tea Farm in Takachiho town of Miyazaki prefecture. It’s made of withered leaf from the Minami Sayaka cultivar. Kamairicha is pan-fired (dry heat) green tea, as is typical in China, instead of the steaming that is the standard for all Japanese sencha. “Withering” means the leaves are gathered in long shallow trays after picking, allowing airflow to reduce the moisture content and facilitate chemical transformation within the leaf. This is a critical step in the making of black, oolong, and white teas, but is rare in green tea.

Ingredients: green tea

Steeping Instructions

4 grams | 10-12 oz water | 195°F | Steep 3 min.

Kyusu Teapot Instructions

1st Steep - 8 grams | 8 oz water | 195°F | Steep 60 seconds

2nd Steep - 8 grams | 8 oz water | 195°F | Steep 30 seconds

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups

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