Dark Roasted Kamairicha

The roasted flavor and complex sweetness of this Dark Roasted Kamairicha might remind you of an oolong, although it it not. It is processed with it own unique method. Produced using first flush spring leaves and then pan-fired, the leaves are then rolled, and sun-dried. It is then lightly roasted to finish the tea. A lighter roasted version is also available.

This tea processing method is a folk tea called Kumano Bancha in the Kumano region of Wakayama, which the Mitocha tea farm is tryingto preserve. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea.