KAMAIRICHA

Of all the Japanese teas, this is the most original due to its special production. Usually, green tea production in Japan begins with stopping the oxidation process by treating freshly picked leaves with hot steam, but in the production of Kamairicha, the oxidation process is stopped not by steaming, but by a short, gentle roasting in a large container called a "kama" - hence the name Kamairicha. This tea comes from a farm located in Shizuoka Prefecture in Japan.

Kamairicha is clear, yellow in color, with a rich, long-lasting flavor. It is prepared with 80 °C water, using about 3 g of tea leaves per 200 ml and keeping it for 1-1.5 minutes.

Do not forget that all green teas, after maintaining the required brewing time, must be poured into cups until the last drop, because if left for a longer time - the tea left on the tea leaves will be very bitter! You can and should brew the tea leaves a second and third time. The second time - for a shorter time (about 30 seconds), the third - again maintaining it, as for the first time.

50 g