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    Ikkyu Tomomi

    Country of Origin: JapanLeaf Appearance: jade green, curledSteep time: 90 secondsWater Temperature: 175 degreesPreparation Method: kyusuLiquor: bright yellowish green When we think of Japanese green teas, we all probably get a similar mental picture: deep green leaves with a fine, needle-like shape. There are exceptions every rule though. Kamairicha is a traditional Japanese tea that is pan-fried rather than steamed during the “kill green” step. The process makes the tea smoother with a nuttier taste. This style of tea is a bit of a specialty for Kyushu tea farmers but it can still be quite hard to find, even within Japan. This particular tea is a blend of the yabukita and kanaya midori cultivars. The taste was vegetal and…