#0616.N3 Mitocha NR002: Sun-dried Kamairicha (Dark Roast) 天日干し釜炒り茶(重焙煎)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 strongly roasted to finish the tea. A light roasted version is also available here. 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

Location:  817-1603

Manufacturer: Maru Oto Iguchi Ceramics

Grown by the Kinezuka family in the hills of Fujieda

Lack of Bitterness: 7/20 (20 being least bitter)

Kneed the matcha against the bowl until you form a thick

Zokoku Tamakaji (1806-1869)

Lack of Bitterness: 17/20 (20 being least bitter)

A delicious fusion of two worlds and two cultures

or traditional Japanese tea scoop

Ceramics Tradition: Hasamiyaki

the symbol of Japan

90C/194F degrees