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Kamairicha Benifuuki (30g)
$12.00
Region: Miyazaki, Kyushu (Japan)
Process: Pan-Fried Green Tea. First Flush.
Cultivar: Benefuuki
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Process: Pan-Fried Green Tea. First Flush.
Cultivar: Benefuuki
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- Miyazaki, located on the southern part of the volcanic island of Kyushu, on the Pacific coast, is a major tea production region of Japan.
- Past eruption endowed the region with layers of deep and rich mineral soil.
- The mild and temperate subtropical climate is conducive to many agriculture crops, including tea.
- Miyazaki has a long tradition of organic and regenerative agricultural practices, especially in the tea cultivation.
- Miyazaki green tea is known for its high quality, excellent flavor, and well-rounded profiled
- Cultivation Notes:
- Benefuuki is a relatively rare and newly introduced cultivar. It was developed in 1965 and formally registered in 1993. It's name is literally translated as "Red (or Great) Riches and Honor".
- Benefuuki is the result of the cross-breeding between Makura CD86 and Benihomare. Makura CD86 originates from India's most famous tea region Darjeeling, endowing the new Benefuuki with a uniquely vibrant aroma. Benihomare, also of Indian origin contributes vigor and robustness to the new cultivar. It is both cold and disease resistant, as well as a prolific producer.
- The first flush is harvested in the early days of spring, when the weather is still cool and balmy, and the tea fields are bug-free.
- Processing Notes:
- Benefuuki has a very high content of one type of catechin, namely EGCG3 "Me.
- Though Benefuuki cultivar is primarily developed to be processed into a black tea, only Benefuuki processed into a green tea retains its EGCG3 "Me content and therefore effective as an anti-histamine against seasonal types of allergies. Kamairicha Benefuuki is a green tea.
- Kamairi refers to the pan-frying process that has been the prevalent method processing tea leaves in Miyazaki since the 1400. Today, is still practiced by a few skilled tea masters in this region
- Pan-frying at high heat for a short time effectively stops enzymatic oxidation of the leaves while preserving their aromatic characteristic .
- Tasting Notes:
- The process of pan-frying yields a lightly roasted flavor reminiscent of a Chinese green tea or a Taiwanese green oolong.
- With its naturally high content of catechins, especially EGCG3 "Me, Kamairicha Benefuuki has a discernable astringency and bitterness that shadow its umami and sweetness. However, pan-frying adds toasty and nutty flavors that bring all elements back into balance.
- Caffeine level: Medium. If you are sensitive to caffeine, we recommend that you enjoy your last serving of Kamairicha Benefuuki around your noon time in order to be able to have a restful night of sleep.
- You might be interested in tasting Wakocha Benefuuki [link] and Sencha Benefuuki [link] along side of this Kamairicha Benefuuki to experience the change in characteristics of the same cultivar in different growing regions and undergoing different processing.
