Ureshino Kama Iricha Tsuyuhikari

Ureshino Kamairicha, a roasted tea from Ureshino, Kyushu, Japan, grows at about 400 meters high, this tea was harvested in early May 2023. This tea is still unknown outside Japan, but is a category of tea in itself. This Ureshino Kamairicha comes under the species "Tamaryokucha", when steamed (and not rolled) also called Guricha. The variety is Tsuyu-hikari, an intriguing tea. This tea is quickly baked instead of steamed. Finally, the leaves are rolled and the final form of the dry tea comes in. The taste is deep, satisfying and a nice thick soup and excellent balance and much Qi (indaface)! The variety Tsuyu-hikari is popular for its sweetness and typical fruity aroma, processed like a kama-iri cha, gives the tea a new kind of complexity. The smell of the leaves is fresh and spicy, very pleasant. The infusion smells much richer. Aspects are first of all smoky, while cooling down ripe fruit. The tea tastes very full which is exceptional for this type of tea. In the following infusions, the tea becomes lighter and more fluid, the smells more subtle, a touch of fruity, flowers at the end.

Mariëlla Erkens tasting notes 2021 version:

First steep:

• Filtered water: 100ml  70℃
• Tea:                      1 gram 
• Main tastes: umami, sweet
• Texture: smooth, meaty, chewy, peppery
• Aromas: vegetal, herbaceous, diary, floral. Green beans sautéed in butter, eucalyptus, butter, nasturtium

Second steep:

• Filtered water: 100ml  65℃
• Tea:                      1 gram 
• Main tastes: sweet, umami
• Texture: smooth, full, oily, meaty, chewy, peppery
• Aromas: vegetal, herbaceous, diary, floral. Spinach with cream, rosemary, butter, cream, roast beef
• The aftertaste has lots of umami and peppery floral notes: beef stock, roast beef, nasturtium