Kamairicha
釜炒り茶
Kamairicha is Japan's pan-fired green tea — a rarity in a country where nearly all green tea is steamed. The technique traces back to Chinese tea-making methods and has been preserved in northern Kyushu, particularly in Ureshino (Saga Prefecture) and Gokase (Miyazaki Prefecture). Instead of steaming, freshly picked leaves are tossed in a heated iron pan (kama), which imparts a distinctive roasted fragrance known as 'kama-ka.' The leaves curl into comma-shaped pellets rather than the needle shape of steamed teas. The brew is a clear golden-yellow with a clean, refreshing taste, low astringency, and an aromatic quality that feels closer to Chinese green teas. It offers a fascinating alternative perspective on what Japanese green tea can be.
Processing Steps
Standard Brewing
Temperature
80°C
Water
100ml
Leaf
3g
Teaware
Kyusu (side-handle teapot)
Steep Time
Use slightly hotter water than you would for sencha to highlight the pan-fired aroma. The curled leaves take a moment to unfurl, so allow a full minute for the first steep. The clean, light character makes kamairicha an excellent pairing with delicate foods.
Shop Kamairicha
Coming Soon
We're curating a selection of recommended shops and producers. Stay tuned for hand-picked teas from trusted growers.