Welcome to Kamairicha Yabukita, the next single cultivar and single estate green tea from Japan. The majority of Japanese sencha is made from the Yabukita cultivar. After the tea leaves are harvested, they are steamed to lock in the green color.

In the case of the Kamairicha Yabukita, the tea leaves are pan fired (kamairi in Japanese) to lock in the green. This process is similar to the way some Chinese green teas are processed. The pan firing causes the tea leaves to curl.

The steeped green tea has a nice balance of umami, sweetness, and astringency.

Steep at 180-185 degrees for 2 minutes with multiple resteeps to enjoy the slight variation in flavor with each steep.

Caffeine Content: Medium

Ingredients: japanese green tea

Preparation:
Water Temperature: 180-185° F
Steep time: 2 minutes
Suggested serving size: 1 tbsp/8oz of water