KAMAIRI

The long-running traditional method of processing Kamiricha in the town of Gokase, in Miyazaki Prefecture, is truly one-of-a-kind. By roasting the leaves in a large pan, the fermentation process in the tea is stopped. Compared to the more common method of steaming tea, it produces a strong, bright aroma, and clear flavor. Currently, in Japan this method is utilized to process only 5% of tea. Of course the way tea is processed hugely impacts its flavor. This method of processing helps the tea leaf to maintain its original characteristics, and is distinct to the traditions of Kyushu (most Western main island) and Shikoku (the neighboring main island). Its traditions and the tea are preserved to this day.

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OOLONG

Miyazaki Sabo's oolong tea is made up of a blend of Kyushu-born species, native species and the Yabukita species. Each species is harvested and stored separately. The "spring oolong tea" is produced using the first pick, in which you can taste the green, umami flavors characteristic of Japanese tea leaves. Meanwhile the "summer oolong tea" has a lessened green aroma, instead, a more honey-like aroma. The scent of the leaves while being processed is absolutely amazing.

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OTHERS

"Sannen Bancha" (3-year bancha) is tea from a tea tree that has been allowed to grow continuously for three years, and utilizes both the branches, stems and leaves. It is a tea that utilizes the plant as a whole and possesses a strong energy. It is low in both caffeine and tannins, so it is ideal for pregnant women and children. It warms the body and has a gentle and soft flavor.

Furthermore, Miyazaki Sabo also produces infusion teas made from ingredients other than tea leaves. Blueberry leaves and stems, which are rich in nutrients, have a refreshing acidity. Meanwhile, grape stems, sourced close to Miyazaki Sabo's fields from a winery's fields, have a warm sweetness.

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