Generally not available in the west. Fired in hot iron pans, then rolled. Has a sweet, mildly roasted flavor.
Kamairicha (釜炒り茶) is a Japanesetea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea. 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.
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 ‘Chinesegreen tea’ by the Japanese owing to the pan-frying processing of this richly flavored tea.