The Japanese Green Tea IRIKA Kamairi Ryokucha

Pan-firing and cold extraction. Processing is carried out by Ryo Miyazaki of Miyazaki Chabo (宮崎茶房). The kamairi technique places new shoots in an iron pot, fires them over direct heat, and dries them while kneading in the pot. After processing, the leaves undergo a non-heated cold extraction lasting three days.^[1]

Appearance. Clear golden liquor color.^[1]

Nose. A refreshing aroma described as reminiscent of a highland breeze.^[1]

Palate. A clean, crisp taste with a pleasant astringency.^[2]

The tea is described as pairing well with any cuisine, its refined, non-intrusive flavor being characterized as a mild accompaniment to any dish without overpowering it.^[1]

Production. The garden lies in Gokase-cho, on the border of Miyazaki, Kumamoto, and Oita prefectures, at an altitude exceeding 600 metres — a region designated a Globally Important Agricultural Heritage System (GIAHS) in 2015. Processing is handled by Ryo Miyazaki of Miyazaki Chabo.^[1]

Ingredients Policy. According to Royal Blue Tea, the tea garden supplying the leaves has been cultivated without pesticides or chemical fertilizers for over 30 years.^[1]

According to Royal Blue Tea, the tea garden producing the leaves for IRIKA Kamairi Ryokucha has received the Emperor's Cup and the Minister of Agriculture, Forestry and Fisheries Award.^[1]