The Story
Most Japanese green teas are defined by steam. This one is defined by fire.
Kamairicha is Japan's pan-fired green tea, a rare style that forgoes the steaming process used in nearly all Japanese tea production in favor of the pan-firing method common throughout China and much of the rest of the tea-growing world. The result is a green tea that feels both distinctly Japanese and genuinely unlike anything else in our lineup.
This particular Kamairicha is grown near the Ojiro River in the semi-mountainous Kanaya region, where favorable elevation, water access, and regional geography create ideal conditions for tea cultivation. Made from the Yabukita cultivar, Japan's most celebrated tea plant, and produced by a farmer deeply committed to honoring traditional technique while pushing his craft forward, this is a tea with a clear point of view.
The pan-firing process also skips several of the rolling stages typical of sencha production, yielding a beautifully twisted, open leaf that's striking in the tin and expressive in the cup.
In the cup, the aroma opens with nori and sweet anko, giving way to roasted nuts and a whisper of roasted poblano pepper. The flavor is round and umami-forward, with a gentle bitterness reminiscent of a loaded baked potato, and a long, lingering finish of sweet butter cookie. Smooth, complex, and deeply satisfying.
We're proud to be offering this rare style for the first time - and we don't expect it to last long.
Tasting Notes: Nori · Anko · Roasted nuts · Roasted poblano · Round umami · Butter cookie finish
Origin: Kanaya region, Japan
Cultivar: Yabukita
Processing: Pan-fired (Kamairicha)
Brewing Instructions: Heat water to 185°F. Use 1 tbsp per 6 oz of water. Steep for 2 minutes.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Most Japanese green teas are defined by steam. This one is defined by fire.
Kamairicha is Japan's pan-fired green tea, a rare style that forgoes the steaming process used in nearly all Japanese tea production in favor of the pan-firing method common throughout China and much of the rest of the tea-growing world. The result is a green tea that feels both distinctly Japanese and genuinely unlike anything else in our lineup.
This particular Kamairicha is grown near the Ojiro River in the semi-mountainous Kanaya region, where favorable elevation, water access, and regional geography create ideal conditions for tea cultivation. Made from the Yabukita cultivar, Japan's most celebrated tea plant, and produced by a farmer deeply committed to honoring traditional technique while pushing his craft forward, this is a tea with a clear point of view.
The pan-firing process also skips several of the rolling stages typical of sencha production, yielding a beautifully twisted, open leaf that's striking in the tin and expressive in the cup.
In the cup, the aroma opens with nori and sweet anko, giving way to roasted nuts and a whisper of roasted poblano pepper. The flavor is round and umami-forward, with a gentle bitterness reminiscent of a loaded baked potato, and a long, lingering finish of sweet butter cookie. Smooth, complex, and deeply satisfying.
We're proud to be offering this rare style for the first time - and we don't expect it to last long.
Tasting Notes: Nori · Anko · Roasted nuts · Roasted poblano · Round umami · Butter cookie finish
Origin: Kanaya region, Japan
Cultivar: Yabukita
Processing: Pan-fired (Kamairicha)
Brewing Instructions: Heat water to 185°F. Use 1 tbsp per 6 oz of water. Steep for 2 minutes.
