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Kamairicha
Rich in special tannins and polysaccharides, kamairicha is an oven-fired green tea with a sweet, nutty aroma, less bitterness and astringency than sencha and no grassiness. We source this tea directly from award-winning farms in Gokase and Ureshino, the two best regions for kamairicha in Japan.
Our Recommendations
Karigane Kukicha
This green tea is made predominantly from the stems of sencha and gyokuro and is therefore very mild and low in caffeine, with lots of umami/amino acids and a light sweetness
Kabusecha
A classic semi-shaded tea. 1–2 weeks of shading allows it to develop a unique nutrient profile and flavour: sweet umami and a strong, complex body between that of sencha and gyokuro
Bancha
A variety of green tea traditionally made from the coarser leaves of later harvests. Mild and alkaline with a certain minerality. A good evening tea; low in caffeine
Tamaryokucha
Cherished by connoisseurs, this rare tea sits between a sencha and kamairicha. The modified rolling process creates an elegant magatama shape (勾玉), similar to a comma