Kamairicha Japanese Green Tea

Green tea produced in Saga Prefecture, in the Kyushu region. This is at the first region where tea spread, with the return of Buddhist monks from China.

A tea with an intense slightly salty flavor, with a distinctive iodized aroma.
The leaves of this Kamairicha come from the Coastal District of Ureshino, where other curled-leaf teas such as Tamaryokucha come from.

His special feature is its processing; usually Japanese green teas undergo a steaming stage, to stop oxidation. In this case, the cooking is done in a wok, as in China.

The leaves are sautéed in heated cauldrons, turned with the help of chopsticks. This movement allows the enzyme activity to stop, without burning the leaves.