KOUROGI SAN’S ORGANIC BAISEN ICHOU Kamairicha

Kamairicha vs Ichou Kamairicha vs Baisen Ichou Kamairicha:
Kamairicha is pan fried tea that is not steamed at all unlike most Japanese tea. Even houjicha, roasted japanese green tea, is usually roasted from a steamed tea. After harvest, the tea is pan fried, rolled, and dried before it can be stored. Pan frying and steaming are two methods used to halt oxidisation/wilting of the tea leaves after harvest, as the high temperatures stop enzymes from breaking down the leaves. Ichou Kamairicha is pan fried tea that has been allowed or encouraged to oxidise, or wilt, before the pan frying takes place - usually for between 4-8 hours consisting of time in direct sunlight, some time under shade, and some time covered with a damp cloth. The wilting drastically changes the flavour and aroma of the tea. Baisen teas in general are roasted teas. Baisen Ichou Kamairicha then, is a tea that has been oxidised, pan fried, and then roasted. Kourogi san has achieved an incredible balance of ichou and roasted flavours, allowing the ichou profile to shine through but with a comforting roasted twist.

Kourogi san Background Information:
Kyushu is a region famous for kamairicha production, especially Miyazaki prefecture where Kourogi san is based. He is an incredibly well respected tea farmer and producer who has specialised in organic growing for over 20 years, and is a household name associated with pan fried tea for those in the industry! Before training people to use machinery to pan fry tea, he always teaches them to do it by hand first, to fully understand the process. He has won countless awards throughout his career but emphasises that while competition submissions require focus and attention, in general it is critical to be able to relax and have fun as a tea farmer and processer, and his personality is overflowing with humour each time we meet! Kourogi san is also is contracted to grow tea in Hokkaido - the most northern part of Japan - which is incredibly difficult due to the cold climate. We are continuously impressed with his mastery in tea production, with a seriously delicious tea range from pan fried tea and wilted pan fried tea, to roasted wilted pan fried tea and black tea blended with hand picked flowers!

Hot brewing guide:
Baisen Ichou Kamairicha 4 grams
Water 120ml
First infusion 80°C for 60sec
Second infusion 85°C for 30sec
Third infusion 85°C for 90sec

Very delicious hot then cold brewing guide (KYUUREI):
Baisen Ichou Kamairicha 5 grams
Water 130ml
Main infusion 80°C for 120sec
Pour over lots of ice, and serve! Don’t waste the remaining tea - keep brewing until flavour depreciates. If you want to continue enjoying it cold, use less and less water with each infusion, brewing for longer and longer times.

Cold brewing starting recommendation:
Baisen Ichou Kamairicha 4 grams
Water 300ml @ 5-20°C for 10-14 hours
Spring or filtered water is recommended (specifically we look for a TDS of 30-80 - if you’re in the north of england tap water should be fine, and if you’re in the south you may be familiar with water filters and softeners already). Simply pour the tea leaves on water and keep in the fridge overnight, or for 6-12 hours. Avoid vigorous handling/shaking. The duration of the brew can be experimented with to find your personal preference and when you are happy with the flavour, strain and dispose of the leaves. Consume within 24 hours.

Storage:
Store in the fridge or at room temperature in a cool dry place, and avoid exposure to sunlight and air - both of these will degrade your tea. Best consumed within 1 year from when it is first opened (keep in airtight packaging with the least amount of air possible for best storage), but roasted teas and pan fried teas are not as sensitive as steamed tea like sencha or especially matcha, so this is not a strict time limit. We have tasted vacuum packed kamairicha that was 10 years old and still delicious!