Kamairicha | 釜炒り茶
Kamairicha is a unique type of Japanese green tea, accounting for less than 1% of all teas produced within the country.
The difference between kamairicha and other types of Japanese green teas is that kamairicha stops the oxidation process by pan-firing, not through the use of steam. As a result, this tea features a rich, lingering aroma referred to as kamaka, or pan-fired aroma. It is also less astringent and bitter, and has a nutty and refreshing aftertaste.
Produced mainly in Saga and Miyazaki Prefectures in Kyushu, the subtle regional differences are fun to explore.