Steeped, the leaves unfurl into large, intact tea tips. The aroma of the warm leaves is unique and visceral, soaking deep into the senses. The Hao family are third generation tea farmers, caring for tea gardens around 6000' elevation. Large, rolled winter harvested leaves from Xi Lai Mountain in Taiwan. Once it is gone, we won't be able to get more until next year** **We have a very limited quantity of this tea available.
This tea is made by a third generation tea producer and only a limited quantity is available this year. The vegetal depth and umami characteristics balance perfectly with the warming toasty notes the pan-firing imparts. Steeping to a soft yellow-green, the soup is both bright and grounding. The mouthfeel is smooth and full-bodied has just enough viscosity to linger long past the tea is gone. The aroma is both sweet and vegetal with notes of hazelnut and soft to. The result of processing this robust Japanese tea with traditional Chinese methods is a completely unique experience. This method was adopted from mainland China in an area just north of Nagasaki, which is known for it's melting pot of international cultures. While the Tamaryokucha is steamed, typical of Japanese senchas, the Kamairicha is pan-fired in a large wok, similar to certain Chinese teas. Both these teas are shade grown and harvested in the spring, when the leaves are still young and approximately 1/2"-3.4" long. This is the sister tea to the Tamaryokucha, grown in Ureshino. The soil it grows in is rich with minerals which add to the depth and roundness of the flavor. The leaf itself is medium-oxidized and plucked from old Tieguanyin plants that have been in the family for generations. The warming sensation stays in your mouth and throat urges you to take another sip.
BLUE MOUNTAIN DEW FLAVOR TEA FULL
The mouthfeel is full bodied and silky and the flavor is crisp, sweet and warming with an herbaceous note reminiscent of squash blossoms. Once steeped, it exudes enticing aromas of fresh baked goods while preserving the underlying freshness of the green leaf. Plucked in the spring and roasted over hot charcoal in bamboo baskets the dried leaf gives off hints of toasted biscuits and soft magnolia blossoms. Picked and processed by hand in the small village of Xi Ping in Anxi, this expertly-crafted Tieguanyin is a perfect representation of the depth and complexity this tea can offer. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
The mouthfeel is silky with a deep umami character and a bright finish. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. This Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. This tea is great for over 4 steeps and the leaves can be eaten afterwards with the addition of a little salt, dashi or soy sauce. To get the most out of this tea steep it lower than usual (around 140°-150°) for 1 minute. The aroma is like seaweed and fresh cut grass and the flavor saturates your whole mouth with umami. The result is an incredible tea with vivid green liquor and an flavor that excites the senses. Then the leaves are plucked, but much younger than even a Sencha. This step increases the chlorophyll and decrease the bitterness. The tea plants are shade grown similar to Tencha (for making Matcha) or Gyokuro. Grown in Ureshino, it is produced in a way that is a cross between Gyokuro and Sencha. This tea has some of the most robust flavors out there. If you're a fan of Japanese green teas and haven't tried Tamaryokucha yet, you're missing out. Add to Cart Continue Shopping or Checkout
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