Kamairicha tea
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| Type: | Green |
| Other names: | Pan-Fired Tea |
| Origin: | Japan |
| Quick description: | Generally not available in the west. Fired in hot iron pans, then rolled. Has a sweet, mildly roasted flavor. |
Kamairicha (窯煎り茶?) teas do not undergo the usual steam treatments. After a short withering, they are fired in hot iron pans of up to 300°C with repeated agitation to prevent charring. The different rolling techniques used produce teas of different leaf form. Kamairicha is processed as a pelleted or flat leaf.
Regions: Several southern regions are known for making fine Kamairicha. Sechibaru and Ureshino are two of the most respected for their pan-fried manufacturing process.
Popularity: Kamairicha is generally not available in the West, however a few specialist tea merchants are making this tea more well known.
Flavor/Aroma: This Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in China today. It is sometimes referred to as ‘Chinese green tea’ by the Japanese owing to the pan-frying processing of this richly flavored tea.
