About Kamairicha

Kamairicha is a Japanese green tea whose production method is remarkably different from the usual steaming of the tea leaves. Instead, the leaves are roasted in a cast-iron pan, a technique that originated in China and is known as "kamairi" in Japan. This roasting method gives Kamairicha its characteristic taste and clearly sets it apart from the otherwise dominant varieties such as Sencha or Gyokuro.

Kamairicha production is concentrated in certain regions of Japan, particularly in the prefectures of Miyazaki and Saga on the southern island of Kyushu. As the production is labor-intensive and requires special skill, kamairicha is relatively rare and is often enjoyed as a delicacy. The production process begins with the harvesting of the fresh tea leaves, which are then roasted in a hot pan at around 300 degrees Celsius for a few minutes. This process stops oxidation and the roasting gives the tea leaves a nutty, aromatic bouquet.

Kamairicha is characterized by its soft green to golden yellow cup color and offers a taste profile that is both tart and sweet, accompanied by subtle roasted aromas. The roasted aromas lend this tea a lightness that is supported by an unmistakable freshness. By dispensing with the steaming that is common with other Japanese teas, Kamairicha does not develop the typical grassy notes, but a milder aroma that is pleasantly reminiscent of roasted aromas.

In the art of Japanese tea, Kamairicha is particularly popular with connoisseurs who appreciate the delicate balance between umami and roasted flavor. In its preparation, the tea is usually brewed at a water temperature of around 70 to 80 degrees Celsius and left to infuse for around one minute. This preserves the delicate aromas and prevents the roasted flavors from overpowering.

Historically, kamairicha is a testament to the interaction between Chinese roasting techniques and Japanese tea culture. By using traditional pans, some of which have been in use for generations, the heritage of the roasting-intensive art of tea making remains alive to this day. Kamairicha thus serves as an example of the cultural diversity within the Japanese tea world, which draws its richness not only from common varieties, but also from such unique specialties.

To enjoy and appreciate Kamairicha, it is advisable to drink it slowly and consciously in order to fully appreciate its multifaceted aromas. This tea thus offers an invitation to a journey into the subtle depths of the Japanese roasting method, which unfolds in an interplay of tradition and taste experience.