Award Winner Takachiho Gorge Kamairicha Green Tea - Limited Time

Kamairicha (釜炒り茶) is one of Japan’s most unique green teas that's not steamed like sencha, but pan-fired in a hot iron wok to stop oxidation. This technique originally came from China centuries ago and survives today mostly in Kyushu, with Miyazaki being one of the last strongholds of true, artisan Kamairicha.

Our award-winning Takachiho Gorge Kamairicha comes from the mountainous highlands of Takachiho, where tea gardens sit at elevation, surrounded by cool air, drifting fog, and big temperature swings between day and night. Fields here aren’t giant plantations — they’re small, scattered hillside plots, tended with care. This environment creates a tea with a long, clean aftertaste and a completely different flavor lane from your typical Japanese steamed sencha.

Where sencha leans vegetal and oceanic, Kamairicha is toasty, aromatic, and comfortingly warm. This batch opens with a soft, sweet vegetal aroma. Once you sip, it shifts into a creamy, buttery nuttiness reminiscent of buttered zucchini or acorn squash, with a good body and thickness for a green tea. The finish is surprising— gentle, fruity sweetness that lingers like ripe pear.

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How to Brew

To get the most from this tea, try:

• 5g tea

• 200 ml teapot or kyusu

• 175-180°F (80-82°C) water

• No rinse — brew straight in

Steep 30–35 seconds for the first infusion.
For the next steeps, 20 seconds is enough.
Expect 3–4 delicious infusions, each with its own balance of nuttiness, sweetness, and that refreshing pear-like finish.

If you enjoy Japanese green tea but want something new, something soothing, flavorful, and a little off the beaten path, this Kamairicha is a beautiful place to start.