Leaf – 2024 Sun-dried Kamairicha (Dark Roast) – Mitocha

Vendor Description

Produced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The process is similar to Puer tea up to this point. It is then strongly roasted to finish the tea.

This tea processing method is a folk tea called Kumano Bancha (熊野晩茶) in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea. It also ages well according to the Mitocha.