Ureshino Kamairicha

Ureshino Kamairicha

Small, twisted leaves of a deep green color with a distinctively sweet, spicy aroma. A vibrant green infusion with a velvety-smooth, balanced, juicy, and sweetly refreshing flavor. Ureshino is known for its distinctive processing method—the tea leaves have a small, twisted shape reminiscent of a magatama, a prehistoric Japanese decorative bead. That is why the local tea is often referred to as “Guricha,” or twisted tea.

How to brew Kamairicha

These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 20, 30, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. 

Ureshino, located at the foot of Mount Sefuri in Saga Prefecture on the island of Kyushu, is one of Japan’s most important tea-growing regions. According to tradition, this is where Japanese tea cultivation originated, and the history of local tea dates back to the mid-15th century, when potters from China arrived in the region during the Ming Dynasty.
The origins of today’s Ureshino tea lie in the local residents’ original cultivation of tea for their own consumption. Thanks to the mountainous terrain and unique climate, ideal conditions for tea plant growth are found here. In the spring, the slopes are shrouded in morning mist, and the significant differences between day and night temperatures help the young leaves develop their delicacy, sweetness, and rich aroma.

Have a look at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.