|
Guricha is also known as Tamaryokucha. It is grown, harvested and the same way as straight-leaf sencha, but eliminating the final kneading and leaf-reshaping process, where the leaves are rolled to make them curly. It prevents fresh leaves from degradation, and thus extracts a greater amount of green tea components coming out from leaves.
Hi-heated mist enable tea leaf steamed very quickly without damage, while simultaneously fried in drum roll pan. This Kamairi process develops sweet aroma, mildly roasted rich flavors. |
|
This Guricha is from Shizuoka. Guricha is usually either steamed or pan-fried but this product used the both processing method, steamed and pan-fried(Kamairi). This tea hints traditional sencha taste, but also has mellow sweetness till even after taste. Kamairi process enhance sweetness. The smell of the dry leaves is roasted milky white chocolate, hay, and slight cranberry- characters that are heavily influenced by its production of both steaming and roasting. Although the smell is roasted, it is not at all smokey. Upon closer inspection, the leaves contain a mixture of light coloured stems and brown-green leaves. The first light infusion contains tastes of sweet hay and corn with light roasted undertones. This first, brownish-yellow infusion is very simple in flavour and feel. It finishes quietly in the mouth. The second infusion is quite opposite the first and shows of a bit of its tougher side. It tastes gritty, grainy, slightly smokey with roasted cereal flavourings. The feel in the mouth is almost sandy.
|