Mitocha Tea Farm: 2018 Aged, Sun Dried Kamairicha Namacha

Produced using first flush spring leaves that are processed using the pan-fired (kamairi) method, these tea leaves are rolled and then dried in a greenhouse under the Nara sun

20g 

The dried kamairicha is aged in Mitocha's warehouse before releasing for sale without a final roasting. 

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."

Flavour Notes: This tea has a floral fragrance that reminds us of osmanthus flowers. It also has a light flavour reminiscent of apricots. 

Steeping notes: 5g | 200ml | 95°C | 1 min

Re-steep 3-4 times

• Ingredients: Green tea
• Harvest: May
• Cultivar: Okuyutaka
• Cultivated without use of pesticides / synthetic fertilisers
• Region: Yamazoe Village, Nara
• Notes:  This tea is well suited for further aging.

About the farm:   Mitocha tea farm is based in an  abundant area in a village called Yamazoe, Nara prefecture. Hiroki Kayashita started his career as a farmer with his wife in 2013 growing both tea and food produce. After trying the local folk tea "tenbi kamairicha" at a teahouse in Wakayama he decided that he also wanted to produce this tea. Also known as " Kumano Bancha" it is a simple but perfect everyday tea, with a nostalgic and roasted aroma that can be enjoyed across multiple steeps. The owner of the teahouse kindly introduced him to the tea master in Kumano who grew this traditional folk bancha. Even today, Kayashita-san continues to learn from his almost 90-year old master’s tea production every year. Kayashita-san aspires to keep producing this traditional folk tea; a tea that is not overly elegant, but one that has been passed on throughout generations as an everyday tea.