Ginger Tulsi Pest.Free

Premium 94 P.

A blend of kamairicha (yabukita cultivar), ginger, and tulsi (holy basil) from the prize-winning Miyazaki tea farm in Gokase, Japan. 100g
  • From the MAFF and Nihoncha award-winner for kamairicha
  • From Gokase, one of the best regions for kamairicha
  • Organic cultivation since 1983; in an idyllic natural environment
  • Rich in tannins as a kamairicha
  • Kamairicha (oven-fired) are more reserved and less "grassy" than steamed senchas
  • Bitter and astringent, yet also sweet and nutty with a long finish
  • The addition of Miyazaki's self-grown tulsi and ginger yields a refreshingly warm aroma


Character Very aromatic, vegetal, delicately floral, warming, refreshing, mineral, yellow paprika, soft
Tea Garden Miyazaki Sabou 宮崎茶房, Akira Miyazaki 宮崎亮
Terroir Gokase, Miyazaki, Japan
Harvest 1st harvest (ichibancha), mid-May 2022
Cultivar Yabukita (100%)
Elevation 600m above sea level
Oven Firing (to Stop Oxidation) Kamairicha (oven-fired with gas) to "kamairi tamaryokucha" (釜炒り玉緑茶) with curly needles; briefly for 380°C and finished at approximately 105°C
Organic Cert. EU certified organic, JAS organic, organic cultivation since 1983
Laboratory Test Radioactivity (Region 02/2017)
Awards Multiple prize-winner for kamairicha (see below)
Grade 93/100 p. (flavoured tea category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€125.00 / 1kg
In stock

Tea Farm

Miyazaki Sabō 宮崎茶房

Mr. Akira Miyazaki 宮崎亮 is a young, award-winning farmer who took over his family's business in 1991. He became interested in organic farming at an early age because of his skin issues, which were caused by pesticides.

In 1983, after seeing a family friend develop a serious illness as a result of an accident involving pesticides, Mr. Akira Miyazaki's parents began the process of aligning the farm with organic standards. By 2000, Mr. Akira Miyazaki finally received the coveted JAS organic certification for the farm.

As well as the purity of his teas, Mr. Miyazaki is also passionate about creating and blending natural health teas, such as sannenbancha, ginger blends, yuzu and various herbs, as well as Japanese oolong. He also produces approximately 200 different teas for his customers.



Mr. Miyazaki selected the well-rounded yabukita cultivar for this pleasant kamairicha blend. Oxidation is stopped via traditional oven-firing (kamairicha). The addition of tulsi and ginger yields an aromatic and warming tea with floral notes, a touch of fruity and vegetal green sweetness, and mineral quality.


Magatama form (勾玉), also called kamaguri (釜ぐり), curly needles


Light orange yellow


Miyazaki Sabou has received the highest awards for tea in Japan. His kamairicha is especially well-decorated, having won the MAFF Award (from the Japanese Ministry of Agriculture, Forestry and Fisheries) in 2003 and 2016, and the Nihoncha Award Special Prize in 2014. The tea farmer also received the Emperor's Trophy (天皇杯) of the Agriculture, Forestry, and Fishery Festival (農林水産祭) in 2002. His black tea was recognised with the 2013 Golden Award from the Great Taste Awards.


Unlike steamed green teas, kiln-fired teas develop a unique, less bitter flavour with less astringency and a sweeter aftertaste. This is referred to as kamaka (釜香): kama (釜; pan/kettle), and ka (香; aroma). Kamairicha goes well with rich and salty foods, which are popular in Kyushu.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing


This variety is processed as kamairicha (釜炒り茶) (kama 釜, "kiln"; iri 炒り, "roast"; cha 茶, "tea"), which is made following a similar method to many Chinese green teas. Oxidation is prevented by firing the oven at around 105°C for 40 minutes. Kamairicha is rare in Japan, and only a few tea farmers specialise in the method.

Oven- or Pan-Firing

There are many different kamairi techniques. Historically, kamairi tea was rolled and fired by hand on a pan heated with quality wood for an even and long-lasting fire. In Miyazaki and Kumamoto (Aoyanagi technique), this method was carried out in a flat pan (hiragama) that could be used for roasting other products as well. By contrast, in Ureshino the tea was typically fired in a special pan at a 45° angle. Today, most kamairi teas are produced in metal ovens with gas or electric heating. The firing process is divided into an initial and brief stage at 300-400°C and finished in a second stage at 100°C.

Kamairicha and Ceramics: Both from China

The kamairicha technique was brought to Japan from China along with ceramics (produced using kilns). Potter Hong Lin Min (紅令民) brought the technique to Ureshino from China in 1504. Chinese tea seeds and the kamairi technique were brought to Reigan Temple by the Japanese monk Eirin Shyuzui as early as 1406. Since then, Kamairicha has become a traditional tea consumed in Kyushu. Tea farms in the northern highlands of Miyazaki have a reputation for being Japan's best Kamairi farms.


Unlike steamed green teas, kiln-fired teas develop a unique, less bitter flavour with less astringency and a sweeter aftertaste. This is referred to as kamaka (釜香): kama (釜; pan/kettle), and ka (香; aroma). Kamairicha goes well with rich and salty foods, which are popular in Kyushu.

Gokase (五ヶ瀬)

The Miyazaki Sabo tea fields are located at a relatively high elevation of over 500m in the northern, mountainous region of Miyazaki. Although it is located in the tropical climate zone (with temperatures reaching up to 33°C in summer), nighttime and winter temperatures are very low (sometimes dropping to -10°C). In winter, snowfall is common and frost can occur from the beginning of October to the end of April.


Brewing Guide

2 heaped tsp per 200-300ml (70-75°C) water. Steep for 2 minutes.


High quality, airtight, resealable standing zipper pouch to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for this oven-fired kamairicha blend is a black tokoname kyusu with a fine ceramic strainer. Alternatively, a kyusu made from high-quality porcelain can be used for a more neutral taste.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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