Kamairicha tea is typically pan-fired or pan-roasted as part of its production process. This method involves using a pan or similar equipment to heat the tea leaves, which imparts a unique flavor profile to the tea. The term "kamairi" itself refers to this pan-frying or pan-roasting process.
Kamairicha is unique among Japanese green teas because it is pan-fired or pan-roasted, which is different from the more common steaming method used for most Japanese green teas. The name "kamairi" comes from "kama," which means a cauldron or iron pot, and "iru," which means to roast or fry. This method gives Kamairicha a distinctive flavor profile that can be less grassy and more reminiscent of Chinese green teas. It often has a nutty, slightly smoky, and rich taste.
This Kamairicha is from the famous Kyushu area, Kumamoto. Kumamoto is particularly well-known for its great tea, with plenty of warm days and cool nights. This creates a perfect climate for producing top quality teas. The combination of Kumamoto's ideal weather conditions and the unique kamairi roasting process makes this Kamairicha one of the best in Japan.
Kamairicha is a great choice for tea lovers looking to try something new. It can be enjoyed both hot and cold, making it the perfect drink for any occasion. Its unique flavor profile makes it perfect for pairing with savory dishes. For an extra special treat, try adding some matcha or hojicha to your kamairicha for a unique twist. Whether you're looking for something different, or just want to enjoy one of the best teas in Japan, give this Kamairicha a try!
Brewing recommendation:
First infusion: 170ºF (75ºC) for 30 seconds, 5g, 200ml water.
Second infusions: 160ºF (70ºC) for 30 seconds
Third infusions: 175ºF (80ºC) for 15 seconds.
Tasting Notes: This one's a winner! Sweet and creamy, with a milk-like texture and hints of roasted corn. It's like enjoying a delicious corn chowder with a twist of cucumber. Yum!
