Description
Traditional Kamairicha – Japanese Pan-Fired Green Tea
A distinctive expression of Japanese green tea, Kamairicha is produced using an old pan-firing tradition rather than the steaming method used for most Japanese green teas. The result is a remarkably different cup: aromatic, gently roasted, fresh, and naturally sweet.
This traditional Kamairicha comes from Kajihara Tea Garden and is produced in part from approximately 60-year-old, seed-grown tea bushes, blended with leaves from the Okuyutaka and Yabukita cultivars. The older bushes grow on steep slopes of approximately 30 degrees or more, requiring considerable care to cultivate and harvest.
The defining difference comes during processing. Rather than steaming the freshly harvested leaves to halt oxidation, as is customary for sencha and many other Japanese green teas, Kamairicha leaves are heated in a pan and then rolled while drying. This traditional technique has been practiced in southern Japan for generations and reflects historical tea-making influences that traveled from China to Japan centuries ago.
In the cup, expect a sweet, gently roasted aroma with fresh vegetal notes and restrained astringency. The pan-firing creates warmth and depth without overwhelming the tea’s freshness, producing an aromatic yet refreshing green tea with a character quite unlike conventional steamed Japanese teas.
For drinkers familiar with sencha, gyokuro, or other steamed Japanese greens, Kamairicha offers a fascinating comparison. The same broad tradition of Japanese green tea takes on an entirely different expression when the leaves meet a hot pan rather than steam.
Limited quantities available in 1 oz packages.
Cultivate Taste Tea offers pure tea selected for the character of the leaf itself: no added sugar, candy, or flavorings. Our teas are packaged with consideration for environmental impact.
Suggested Steeping
Tea: 1 teaspoon
Water: 8 oz
Temperature: 170°F
Time: 2–3 minutes
Re-steep the leaves to explore how the roasted sweetness, fresh vegetal character, and aroma develop through successive infusions.
