Kamairicha 釜炒り茶 is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
When tea culture was brought to Japan from China, tea leaves were processed by pan-firing tea leaves to stop oxidation. Nearly all tea leaves from Japan are steamed, but Kamairicha retains the old "Chinese style" of pan-firing, as well as a loose, twisted leaf (as opposed to the fine, needle roll in present-day sencha). This tea represents a hallmark of the historical progression of tea-making styles in Japan. While Chinese in style, the aroma and taste are very different than its Chinese counterpart. The prized umami flavor is present, but there is also a beautiful sweetness with far less astringency than a classic sencha or Chinese green tea. Pleasant nutty aromas, flavours similar to chestnuts, a slightly sweet and citrusy after taste: this tea is a great combination of smoothness and intensity.
- loose tea
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