Kamairicha Okuyutaka 2026

Our Kamairicha Okuyutaka 2026 comes from the same farmer in Ashikita, Kumamoto, as last year’s tea (Kamairicha Ashikita). The previous harvest was a blend of 50% Yabukita, 40% Zairai, and 10% Okuyutaka; this year, we have selected a tea made entirely from Okuyutaka.

Large green leaves release a nutty, gently roasted aroma, offering a first glimpse of the comforting flavors to come. In the cup, they open into a clear, pale-green infusion whose delicate appearance contrasts with its rounded, generous texture.

Almond and soft roasted notes meet the creamy sweetness of coconut milk, with a comforting hint of vanilla crescent cookies. Subtle green, vegetal notes add freshness, while a smooth, supple texture brings together the tea’s nutty character and pastry-like sweetness.

Written by Karsten

About Kamairicha

With roots in Kyushu dating back to Chinese influence in the fifteenth century, Kamairicha represents an old and increasingly rare Japanese tea-making tradition. Rather than steaming the leaves, producers heat them in an iron pan. This method develops the characteristic pan-fired fragrance known as kamaka, recalling the aromatic character of Chinese green teas. Today, the craft survives chiefly in southern Japan.