This kamairicha, or pan-fired green tea, was sourced by Furyu from deep within the mountains of Ashikita, Kumamoto, around the headwaters of the Kuma River. Using handheld scissors allows the farmer to harvest leaves with the accuracy of handpicking but with much greater efficiency.
From Ikematsu-san: 6 grams of tea (2 tsp), 60 seconds, 180 ml of water at 85C/185F degrees. Pour immediately for the second steep without waiting, increase temperature for the 3rd steep. For cold steeping, use 15 grams per 1 liter of water and steep in refrigerator for about 6 hours.
Ingredients: Green tea
Cultivar: Zairai (grown from seed)
Region: Headwaters of the Kuma River, Ashikita District, Kumamoto Prefecture, Japan
Sourced for Yunomi by Nobuhiko Ikematsu at Furyu Bancha Specialty Shop (Location: 1-6-9-2F Kiyokawa, Chuo-ku, Fukuoka City)