Kamairicha (釜炒り茶)
Pan-fired tea in the Chinese-style method: leaves are roasted in an iron pan instead of steamed.
| Water temperature | 85-95 °C |
|---|---|
| Steeping | 1 min |
| Caffeine (relative) | Moderate |
| Growing / making | Pan-fired |
| Taste | Clear, toasty 'kama' aroma, low bitterness |
About Kamairicha
Pan-firing arrived via continental trade centuries ago and survives mainly in Kyushu (Miyazaki, Saga, Kumamoto, Nagasaki). It is a small share of national production.
Brewing point
Use water at 85-95 °C and steep for 1 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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