Kamairicha (釡炒り茶)
Kamairicha, meaning “pan-fired tea”, is a rare Japanese green tea distinguished by its unique
production method. Instead of being steamed like most Japanese teas, the leaves are gently pan-fired in
iron cauldrons, a technique introduced from China centuries ago and still preserved in select regions of
Kyushu, especially in Saga, Miyazaki and Kumamoto Prefectures.
The result is a tea with curled, comma-shaped leaves that brew into a clear golden or golden-green liquor.
Its flavor is smooth and refreshing, with a subtle roasted chestnut aroma, mild sweetness, and a soft
finish, offering a completely different character from Sencha or Gyokuro.
Produced in small quantities and rarely found outside Japan, Kamairicha is cherished by connoisseurs as
a living link to traditional tea-making methods and a unique expression of Kyushu’s artisanal heritage
