Kamairicha is a Japanese pan-fired green tea made by heating the leaves in a pan instead of steaming. This is generally the same method used to make many Chinese green teas and has been practiced for generations in Southern Japan. Kajihara Tea Garden’s best selling traditional tea. This original kamairicha is produced from 60-year old tea bushes grown from seed and blended with okuyataka and yabukita cultivar tea leaves.
Because the main bushes are located on a steep slope (at least 30 degrees), the tea is made with a lot of care and effort. Made through the traditional kamairicha producing method, this tea has a relatively strong scent but is refreshing to drink.
Kamairicha (literally pan-fired tea) is a processing method that was brought from China in the 15th-16th century. Instead of steaming the leaf to stop oxidization, they lightly heat the leaf in a pan to stop oxidization. It is then rolled while drying. Kamairicha products are mostly made in the Kyushu region.
Kamairicha has a mildly roasted flavor with more sweet and fresh notes than bitter ones. It also has a sweet, mildly roasted flavor because it does not undergo the usual steam treatments of Japanese tea and does not have the characteristic astringent taste of most Japanese tea.

We always use environmentally friendly packaging of our teas. We never use candy, sugar, or flavorings in our teas.

Limited quantities of 1 ounce each.

Steeping Suggestions:

8 oz water
170 F
1 teaspoon
2-3 minutes