Ichō Kamairicha | 萎凋釜炒り茶
This fragrant tea is made by withering and oxidizing the leaves to give them a floral scent, called ichōka (萎凋香). Japanese teas are rarely withered, so you’re in for a treat!
Once the leaves are pan-fried to halt further oxidation, they are roasted for 10 to 20 hours using a Taiwanese roaster. The result is a satisfying and mildly sweet tea with little to no bitterness or astringency, reminiscent of lightly fermented oolong teas.
[This tea won the Fine Product Prize at 2021 Nihoncha Award]