This tea comes from the Yabukita cultivar, it's produced by Mr Kajihara pesticide free and without chemical fertilisers, in Ashikita mountains, in the Kumamoto prefecture, on the Island of Kyushu.
The Kama-iri cha is much older than the sencha, and became pretty rare. It's different from sencha because the leaves oxidation is stopped by direct heating, not by a steam bath.
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