Jame’s Norwood Pratt’s Tea Dictionary: Kamairi Cha

Kamairi Cha: Special Japan green sometimes called “China green tea” by the Japanese because it is pan-fired and not steamed. After a short withering, the leaf is fired in hot iron pans at 300C with constant agitation to prevent scorching. Rolling techniques employed during firing can produce either leaf pellets or flat leaf. Best Kamairicha comes from Saga Prefecture’s Ureshino district. Rarely Available in the west.

If you want to read more about James Norwood Pratt’s Tea Dictionary or to pick up  a copy, click here. If you’d like to try Kamairi cha, we have some here.