MIYAZAKI RYO

A Unique Know-How !

 
 


 

We have been doing organic cultivation for tea with pesticide-free and chemical fertilizer-free for over 30 years and received certification of organic JAS in 2001.

We produce Kamairicha a true specialty in our region, Miyazaki. Since this technique is difficult to master there are less and less producers that are producing Kamaricha.

The tea is not steamed, but roasted in a large pan. Its fragrance is called “kamaka”, a sweet taste and refreshing feeling and can sometimes recall the scent of Jasmine tea.

This technique was almost lost but has been now recognized as a National Agricultural Heritage. We truly hope that you will appreciate the taste of our tea and also spread the word about Kamairicha. We would love to hear from you and how you enjoyed our tea so that we can make it again famous in Japan and abroad !

AWARDS

Multiple Awards

2002 Emperor's Cup award

2003 National Tea Competition winning Minister for Agriculture, Forestry and Fisheries prize

2014 Japanese Tea Award

2014 winning Special Award

2016 National Tea Competition winning Minister for Agriculture, Forestry and Fisheries prize

 

 
 
 
 

A RARE GREEN TEA

An Almost Lost Process

"Kamairi" in Japanese literally means "pan firing", or "roasting in a pan". The process is intense and manual, and as a result production is only done on a small scale.The characteristic aroma of tea is strongly preserved in the final product, due to the traditional techniques developed over centuries.

Fresh tea leaves are immediately parched after harvesting for ten minutes at 300 degrees C, using a Japanese process called "Iriha-ki", to minimize and stop fermentation. Parched leaves are rolled and dried in a four-step, intensely manual process.

This time-tested Japanese technique yields a unique pan-parched fragrance, with a remarkably complex and rich taste. Kamairicha is highly rich in natural antioxidants, as it does not undergo the usual steam treatment of green teas.

Houjicha

Houjicha is a roasted green tea, usually obtained from bancha or kukicha tea. It is one of the most popular teas in Japan, and not without reason: thanks to its low theine content, and its taste without bitterness, it is perfectly suited to accompany a meal. It is also consumed after meals to aid digestion.

Legend has it that houjicha tea was invented about a century ago by a Kyoto merchant who, wishing to save his unsellable tea, tried to roast it. A recipe that quickly became popular and spread in all Japan! To obtain houjicha tea, one proceeds to an operation quite similar to the roasting of coffee: the green tea leaves are roasted at high temperature using charcoal, in porcelain pots.

Following this operation, they are given a nice brown color.As the fermentation process is interrupted with the roasting, houjicha tea retains all the benefits of a classic green tea, especially its high antioxidant content. Houjicha is traditionally brewed from loose leaves.

THE MIYAZAKI REGION

Between Sea & Mountains

South-Eastern Kyushu. Facing the Pacific Ocean, Miyazaki prefecture is known of its beautiful pristine beaches and its verdant and luscious mountains.
It enjoys a mild climate. While it is not well known outside Japan for its tea, Miyazaki is actually the fourth tea-producing region of Japan.
This area produces very high quality tea.It is notably home to the exceptional and rare Kamairicha, made using a very special production technique (pan fry).

This technique is almost lost as only few producers still have the expertise required to produce this tea.

In Gokase-cho, where you can see Mt. Aso and Mt.Sobo, tea gardens spread to the ground above 600 m in altitude,  the difference in temperature is large, and allows the production of fragrant tea.

In 2015, it was certified as a World Agricultural heritage.

Still now Tea farmers inherit and preserve the traditional way of making roasted tea.It is easily recognizable as the tea leaves are curved, making a "comma" shape, Magatama in Japanese.

THE TEAS OF MIYAZAKI SAN

A Sweet Green Tea, A Different Taste To Enjoy

Ryo san's Kamairicha teas are sweet and truly refreshing.

For people that may want to start drinking green tea but are a bit concerned about the bitterness or astringency (although it can be controlled by the brewing temperature, see our instructions), or simply want to enjoy a different taste, we recommend Kamairicha as a start. Its taste will remind you of Jasmine Tea.

 

5 products
TOMOKO

Premium Kamairicha

ORGANIC: Yes   WEIGHT: 50g

A rare and unique organic pan-fired kamairicha. Refreshing and lively, with notes of jasmine, gardenia, buttered spinach, and dried chestnut. First harvest tea.
TOMOMI

Premium Kamairicha

ORGANIC: Yes   WEIGHT: 50g

An organic kamairicha with notes of toasted hazelnut and white sesame seed carried by notes of butter lettuce and nori. First harvest tea.
TOMOHA

High-Grade Houjicha

ORGANIC: Yes   WEIGHT: 70g

A fragrant and comforting organic tea, that combines the roasted notes of houjicha with the pan-fired hints of oolong tea.

TOSHIRO

High-grade Kamairicha

ORGANIC: Yes   WEIGHT: 50g

An organic Kamairicha with a comforting balance of roasted soybean, cooked bok choy, and asparagus notes with a subtle umami. First harvest tea.
TOJI

High-Grade Houjicha powder

ORGANIC: Yes   WEIGHT: 60g

An all-rounder with a nice café au lait color and light sandalwood notes, TOJI will give you a comforting hot houjicha latte. It's an excellent match for all kinds of vegetal or regular milks (almond, oats, soy or cow milk).

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