#0615.N3 Mitocha NR001: Sun-dried Kamairicha (Light Roast) 天日干し釜炒り茶(軽焙煎)Produced using first flush spring leaves and the pan fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The process is similar to Puer tea up to this point. It is then lightly roasted to finish the tea. A strong roasted version is also available. This tea processing method is a folk tea called Kumano Bancha in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve. It was

Established: About 60 years ago

Tradition: Minoyaki

Usage: Microwave safe (remove metal strainer)

great for everyday drinking

taste teas that are right next to each other on the list (Premium gyokuro vs Standard gyokuro)

Name: Gyokushin Mecha

the Samidori tea leaves where shaded for three to four weeks before harvest and then processed to tencha

Also available in Bulk 300g and 1kg

and the autumn harvest generally in late September - October

this Kabusecha (coming from Saemidori and Yutaka Midori cultivars) has a balanced

Bottom opens to 40 mm)

5 = brilliant green): 5/5