OKA0001 "MIYAMAKAORI" (40g)
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A tomato-green aroma that rises the moment hot water hits the leaves. Miyamakaori as Sencha — a version that almost no one makes.
Miyamakaori is a cold-hardy cultivar originally bred in Miyazaki — widely planted across Japan for its resilience, yet almost never finished as Sencha. Nearly every Miyamakaori we encounter is Kamairicha, pan-fired. Shimoyama Tea Farm in Okayama's decision to steam and press this cultivar yields something different: a vegetal, tomato-and-leafy-green aroma that lifts immediately on brewing, layered with a sweetness that holds the body together.
Brew hot at 80°C and keep it brief. The body is thick, the finish clean. The aroma is the point — and it doesn't wait.
Point
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 3 minutes to allow the temperature to drop to around 70 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 70 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 90 seconds, pour the water into the cup. Make sure do not shake the teapot when you pour to prevent tea leaves touch each other and extract unpleasant flavor.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
Far East Tea Club
Learn about tea
Brewing guides, stories from the farms, and a closer look at Japanese tea culture — on our journal.
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