Asamiya Yabukita Kamairicha

Kamairicha (釜炒り茶), which means “pan-roasted tea,” is a Japanese green tea made by roasting fresh tea leaves in an iron pan instead of steaming them. This method came to Japan from China centuries ago and was once widespread in southern Japan, especially in Kyushu. But today, it accounts for less than 1% of Japanese tea production—and it’s almost unheard of in the Kansai region. That’s why we were so surprised to meet a tea farmer in Asamiya, near Shiga (a region better known for producing asamushi/lightly steamed sencha) that makes kamairicha.

This particular kamairicha is made using the Yabukita cultivar, Japan’s most widely grown tea variety. Yabukita is known for its balanced sweetness, mild umami, and clean, refreshing character. It’s versatility and resilience make it ideal for kamairicha.

This Asamiya Yabukita Kamairicha has a very unique and satisfying flavor that is bold, toasty, and memorable. From the very first sip, you’ll notice a warm, nutty aroma that fills the nose, like roasted pumpkin seeds. The body is smooth and rounded, without any bitterness. Instead of the grassy freshness you might expect from steamed Japanese green teas, this one leans savory with a subtle kabocha (Japanese pumpkin)-like sweetness. The tea also has a clean and balanced richness, reminiscent of toasted sesame seeds, that lingers. The combination of pan-firing and Yabukita results in a brew that’s fragrant, flavorful, and unusually rich for a Japanese green tea.

To brew, we recommend using 5 grams of tea in a 200 ml teapot or kyusu. Since this is a pan-fired tea, you can use slightly hotter water than you would for delicate senchas. Try water at 175°F (80°C), and don’t rinse the leaves—just go straight into the first infusion. Steep for about 30 to 35 seconds on the first brew, and then around 20 seconds for each following infusion. You should be able to enjoy at least three to four flavorful steeps.

If you’re curious about kamairicha or looking for a Japanese green tea with a little more body and roast, this is absolutely worth a try. It’s comforting, unique, and a rare expression of Japanese tea craftsmanship.

Origin: Shiga, Japan

Flavor Notes: Roasted Pumpkin Seeds, Kabocha, Toasted Sesame Seeds