Kamairicha
A specialty of Kyushu, kamairicha is a type of roasted pan-fired tea that is similar to sencha but more rounded and less grassy, with no astringency and an overall rich yet refreshing palate.
Due to the way it is made, kamairicha typically produces a mild body, with sweet notes and a fragrant nutty aroma - a very drinkable tea and a great place to start for people new to quality loose leaf green tea. Full of natural antioxidants, it is also a good alternative to those who find the typical seaweed and grass notes of sencha too strong.
Only a handful of tea masters alive today are sufficiently trained in the traditional pan-firing method, and with kamairicha making up only 2% of Japanese tea production it is a rare delicacy. Enjoy hundreds of years of craftsmanship in a delicious cup.
Firing and Rolling Process
The pan-firing technique originally made its way into Japan from China via the southern Island of Kyushu during the 17th century, where it remains a regional specialty. Different producers use varying techniques and equipment, yet, increasingly more tea is being mechanically roasted today.
After picking, the leaves are put into an iron vessel or pan and immediately undergo roasting to halt oxidation in a process known as 'iriha-ki'. The temperature is usually between 300 - 450°C, whereby the leaves are continuously turned and mixed whilst being closely monitored for colour and texture.
Following the initial roasting the leaves then follow a multi-step process of rolling and further drying. The rolling is done using special techniques that break the cell membrane of the leaves, enhancing the expression of umami and other complex notes. Depending on the producer, the finished tea can look similar to oolong with its coiled, folded and pearled features.
News
A specialty of Kyushu, kamairicha is a type of roasted pan-fired tea that is similar to sencha but more rounded and less grassy, with no astringency and an overall rich yet refreshing palate. Due to the way...
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