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Catalog no.
TEA04
Origin
Gokase-cho, Miyazaki, Japan
Cultivar
Nagomiyutaka (なごみゆたか, meaning "rich and relaxing")
Harvest
05/2024
Process
Green tea, pan-fired (釜炒り茶 kamairicha)
Tasting memo
Medium body with smooth and juicy mouthfeel. Green spinach or bamboo-like aroma with nori-like note. Very mild and rich in umami and sweetness.
Brewing guide
[Japanese] 4-5 g/200 ml, 85-90°C 40 sec (1st), 5-10 sec (2nd), 90-95°C 5-10 sec (3rd-). 4-6 infusions possible.
[Western] 2-3 g/300 ml, 85-90°C 2-3 min.
Additional notes
Theanine is one of the amino acids to give umami taste. It can be manually increased by nitrogen (N) fertilization, but overfertilization of nitrogen also results in bitterness and astringency as it also increases other N-based compounds such as caffeine and catechins. Of course, this is not the case for this Nagomiyutaka kamairicha.