Grown high in the mountains of Miyazaki on the Southern Japanese island of Kyushu, this rare tea is simply in a league of its own.
The family here are doing something unique in Japanese tea production – using a process of dry heat rather than steaming their tea leaves. This method is called Kamairi-Cha. The Sae Midori tea varietal (one of 18 grown by the family) has a soft, sweet character and intense green colouring often used for Gyokuro teas. This tea has a a special softness, roundness and deep complexity, thanks to the skills of the heating process.
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