If you are looking to intrigue your palate, give this subtle and sophisticated tea a try.
Winner of UK's "Great Taste" tea competition. Also, an excellent choice for serving on special occasions.
Kamairi in Japanese means roasting in a pan. Fresh tea leaves are dried in heated iron pans immediately after harvest with repeated agitation for about 10 minutes.
The tea maker keeps turning the leaves manually, observing the color and texture. Next, the leaves are rolled and dried in a four-step process. The process is called iriha-ki.
This time-tested Japanese technique enhances tea's savory (umami) content, yielding a complex flavor and rich taste.
Grown, harvested and processed by traditional farmers in lush-green highlands of Kyushu island, southern Japan.
How to Brew
1. Add Tea to Teapot
Add tea leaves to the empty teapot (one teaspoon per cup.)
2. Add Near-Boiling Water to Cups
Pour hot water from the kettle into each cup. Let the water cool down for 2 minutes.
3. Pour Water from Cups into Teapot
Close the lid of the teapot. Let the tea brew for 2 minutes. DO NOT stir, shake or mix the tea while brewing.
4. Serve and Enjoy!
Pour small amounts of tea into each cup at a time, and go around until the very last drop is poured. You can add hot water again to the teapot for a second, or even a third brewing.
Full flavour and rich taste. Pleasant and refreshing. Thoroughly enjoyed this tea. Thank you kindly Wawaza !