Many of you have asked for my catalog and encouraging me in this new adventure for me what the store "Teas from Japan" . Thank you.
As I have already explained, for logistical reasons, and tight schedule of the protagonists of this adventure, items can sometimes not be done as quickly as I wish and pray to all to please forgive me.
Well, as promised, I begin to discuss my various products. I will present the group from south to north, but the first will be entitled to a ticket for himself: it is a cha-iri kama 釜 炒り 茶 from Ureshino 嬉 野, Department of Saga 佐贺, on the southern island of Kyushu. Astute readers of my blog know, I became a fan for some time the kama-iri cha ... Finally, good -iri kama cha . Indeed, I long had a bad image of this type of tea, because faced with bad products. But the encounter with -iri kama cha worthy of the name, not necessarily more expensive than bad, opened my eyes. This is a rare type of tea in Japan, almost disappearing, which should be urgently reassessed upward!
I turn me on, but can be a little reminder is needed.
Tea Green tea is not oxidized. To stop oxidation, Japan, for a vast majority of tea, using steam, leaves after picking, are steamed. But in the case of -iri kama cha The leaves are heated by direct contact in a kettle (kama ). This is the Chinese method. The tea-leaf type-kama iri existed in Japan since at least the 16th century, when it was not until the 18th century to see the steamed sencha (the technique by steaming until the remaining reserved Matcha ). In addition, the cha-iri kama majority remain until the second half of the 19th, while sencha becomes a product of mass production for export.
now officially talking about kama-iri-sei-cha tamaryoku . But beware! Generally, when you talk about tamaryoku cha , it is not kama-iri but mushi-sei-cha tamaryoku , prepare as sencha to stewed, and taste no different sencha.
No, -iri kama cha is a very special type of tea, taste and flavor very different from other types of Japanese teas.
one I propose is one of my "darling" of my selection for two reasons: first, obvious, I already said, it is a type of tea that I love and I want to raise awareness, and it is excellent.
The second reason is that, whereas when you think -iri kama cha we think Ureshino all -iri kama cha I met previously from Ureshino were very disappointing ( those who came from Miyazaki charmed me or Kagoshima, neighboring departments on the same island of Kyushu), it finally is a good, true -iri kama cha with this scent so special, and well Ureshino!
His golden-green liquor is refreshing, flowing alone in the throat, is light in flavor with a sweet and slightly astringent. What is its charm, it is the perfume "kama-ka" 釜 香 that emerges: a fragrance that evokes warm chestnuts and sweet potatoes, with the keys in the background recalling the fragrances of conifers. This impression pine becomes more pronounced on the 2nd and 3rd infusions. 
How to prepare such a tea?
It is often said that we can prepare the -iri kama cha in very hot water, but I think this is especially true for -iri kama cha low quality that are used in Kyushu as Hoji-cha the rest Japan. Here
, 80-85 ° C seem suited for a first infusion. Then obtained a liquor taste well balanced with the impact but not too much astringency and sweetness "sweet" typical good Japanese teas.
Regarding the quantities for a single person, counting 70 ml of water, do not hesitate to use 5 grams good (if prepared for many people, it may be a lower dosage per person). Finally, a minute infusion.
second infusion with the warmer water, 30s, 2min then third infusion, even hotter water. If the liquor
naturally earns in astringency, it is very refreshing and easy drinking. The evolution of scent is also very interesting.
can also imagine this brew tea with hot water, but in this case, put a little less leaves (or water) and leave only 30s. This for a liquor flavored, but mild astringent. To drink in large quantities.
Begin by presenting a selection of teas by a Japanese tea as little as widespread as the kama-iri each may be a questionable choice, but it is a tea that is dear to my heart, and then, unlike , start with something unusual may also be a good way to start. Next time I'll stay in Kyushu with three sencha and tamaryoku -cha.
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