About Sayamakaori Cultivar

The "kaori" in Sayamakaori means "scent. As the name implies, this variety has a strong aroma.  A variety with a strong body and high catechin content tends to represent astringency in sencha, but when it is made into kamairicha, the astringency tends to turn into a pleasant mellowness through pan-frying process, and making it a delicious tea. This Sayamakaori is just such a variety, and the strong aroma of Sayamakaori goes well with the roasty aroma of kamairicha and gives off a comfortable fragrance.

About Gokase, Miyazaki Prefecture

Miyazaki Prefecture is the fourth largest tea producer in Japan, with sencha accounting for 80% of the total. Gokase has long been famous for its kamairicha, which is made by the traditional pan-fried method . Also Gokase is one of the highest tea production areas in Japan, with an elevation of 500 to 800 meters above sea level. The temperature difference between day and night is intense, and the area is prone to fog, resulting in the production of high quality tea. This climate also makes it possible to cultivate without pesticides because there are few pests. LILIKU TEA's kamairicha is also JAS Certified organic.

Features:

• Type of tea : Kamairicha
• Origin :  Gokase, Miyazaki
• Harvest : First Flash, May 2021
• Caffeine Level : Medium

Steeping Instruction:

• Water Temp: 85°C (185°F)
• Steep Time: 60 seconds
• Servings: Tea leaves can be steeped up to 3 times

Note: We offer these steeping recommendations simply as a guide. Please prepare using your preferred method.