Karma Karma Kamairicha #5 Takachiho

The takachiho is a cultivar that was specifically developed for kamairicha. In fact, the cultivar was named Takachiho after the town in Miyazaki prefecture (which is a famous kamairicha producing region). This cultivar, when made into a kamairicha gives presence to a golden liquor with little astringency and a lingering aftertaste. The #5 has more citrus notes than the other kamairichas.

In order make green tea, it needs to be cooked in order to stop oxidization. Most Japanese green teas achieve this by steaming. Most Chinese do this by pan frying. Kamairicha tea Is a Japanese green tea that pan fries the tea.