Kamairicha

Kamairicha is a Japanese green tea that differs from most other Japanese green teas in the way oxidation is halted. Instead of steaming, Kamairicha undergoes pan-firing, a method more commonly used in China. This process gives Kamairicha a distinct taste and character compared to typical Japanese teas.

Kamairicha originates from southern Japan, particularly the Kyushu and Saga regions, with historical references dating back to the 16th century. At that time, China was a major source of inspiration, and pan-firing tea leaves was one of the techniques adopted by the Japanese. Few people realize that Kamairicha was the most widely consumed Japanese tea until the 20th century.

Kamairicha has a delicate, sweet flavor with hints of nutty and floral notes. Unlike steamed Japanese green teas, it lacks the characteristic “grassy” taste. Instead, its flavor is smooth and well-balanced, with a light roasted undertone. The brewed tea has a pale green to golden hue.