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Kamairicha Ichoka Zairai [Rare. Limited Quantity] (30g)
$9.00
Region: Tenryu, Haruno, Shizuoka (Japan)
Process: Controlled Wilting, then Pan-fried Green Tea
Zairai is a native tea tree grown from seeds indigenous to the Haruno Village in Shizuoka.
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Process: Controlled Wilting, then Pan-fried Green Tea
Zairai is a native tea tree grown from seeds indigenous to the Haruno Village in Shizuoka.
Scroll down for more information
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- https://www.chevivo.com/store/products/hojichaShizuoka, located a mere 30 km or about 18 miles from Mount Fuji, is a prominent and ancient tea growing region dating back to the 1,200's.
- Due to past volcanic eruptions, the area has deep and mineral- rich soil, abundant sources of pure water from ice and snow capped peaks, and clean, unpolluted air. These favorable growing conditions can sustain tea cultivation for many generations if they are wisely managed .
- A very diverse micro-climate allows for a great variety of tea cultivars to thrive in this region.
- Cultivation Notes:
- Being the cradle of organic tea cultivation, Shizuoka is the birth place of numerous Zairai (native or indigenous tea tree) that thrive without human intervention in forest-like setting.
- Unlike modern cultivars that grow from clones or cuttings, Zairai tea trees grow from seeds and have long tap roots that draws their nutrients from the rich and deep volcanic soil.
- Each Zairai tea tree has a distinct personality, different from the parent trees.
- As Zairai trees don't grow in uniform rows like the modern cultivars in a tea garden or field, hand picking is necessary.
- Processing Notes:
- Upon harvest, a highly skilled tea master examines the hand-harvested Zairai leaves and determines which process would be best to bring out the inherent beauty of the leaves. To make green tea out of Zairai, usually the more ancient method of pan-frying is the method of choice.
- Pan-frying has been the prevalent method processing tea leaves upon harvest since the 1400. It is still practiced by a few skilled tea masters in this region to this day.
- Pan-frying at high heat for a short time effectively stops enzymatic oxidation of the leaves while preserving and enhancing their aromatic characteristic.
- An additional step of controlled wilting before pan-frying further enhance the aroma and flavor of this Zairai. Controlled wilting, seemingly a simple process on the surface, is actually a delicate process that requires much skills and experience. The margin of error is very small and unforgiving. There is no viable way to correct a mistake. The result is either a tea with exquisite, ethereal taste and aroma, or a horrid moldy mess.
- On average, the total annual harvest from Haruno village Zairai yields 90 kg of finished Kamairicha Ichoka. This is a minuscule amount, compared to the average annual production of organic tea in Shizuoka, estimated at 10,000 tons. Thus, Kamairicha Ichoka Zairai is a rare tea, produced in very limited amount.
- Tasting Notes:
- The process of controlled wilting followed by pan-frying yield a slightly roasted flavor reminiscent of a classical Chinese green tea or a classical Taiwanese green oolong.
- This Haruno village Kamairicha Ichoka Zairai carries a surprisingly pleasant and refreshing peppery note.
- Zairai, by definition, is always full of surprises. It is never uniform and consistent the way modern cultivars - especially those from Japan - often are. We are particularly please with our stash of Kamairicha Ichoka Zairai from Haruno village this year.
- Caffeine level: Medium
- If you enjoy this Kamairicha Ichoka Zairai, you might find our low-caffeine Hojicha delightful as they are both made from the leaves of the same native ancient zairai tea trees [https://www.chevivo.com/store/products/hojicha].
