Kamairi - essayer d'infuser, de finiser (hiire) et de goûter...

We will explore once again the rare type of sencha from south of Japan, Kyushu, instead of steam to stop the oxidation which is a crucial step of production of Japanese green tea, Kamairi uses pan roasting by fire to stop the oxidation.  Result if sweeter, softer taste with beautifully preserved full green tea leave.  We will explore some made by the top Kamairi makers of Japan, some are unfinished, meaning still have greenness, so we can try to finish to your taste by roasting a bit in the Horaku (cray roasting pot) together.  And taste each other's version.  List of teas used will be announced the day before the class.  There will be some small bites to east your stomach as teas should not be taken in empty stomach.  

15$ per person