Kamairicha Green Tea

🍃 Kamairicha green tea: Japan's other green tea

Kamairicha a rare Japanese green tea, representing less than 0.3% of national production , just over 200 tons per year, primarily in Kyushu. It is distinguished by its unique production method: the leaves are dry-heated in an iron vessel at a high temperature (300 to 450°C), using a technique of Chinese origin. Unlike steamed green teas, this method preserves a mild, lightly roasted flavor, free of astringency, and a delicate aroma. The result: a refreshing and smooth yellow-green liquor.

A brief historical overview

Kamairicha was introduced to Japan in the 15th century by Chinese merchants, with the first recorded mention in 1440 in the Saga region on the island of Kyushu. Known throughout the Edo period as Chinese-style tea ( tōcha ) , kamairicha was gradually supplanted by steamed green teas of the sencha type from the late 18th century onwards.

Kamairicha preparation

In terms of preparation, kamairicha is traditionally brewed with water at 80°C. However, as with all Japanese green teas , the parameters can vary depending on the terroir, the cultivar, and even your personal preferences, so the recommendations below, while classic, may not be the most suitable for your kamairicha. It is not uncommon in Kyushu for the tea to be brewed at 90°C.

👉 For optimal enjoyment, use 3g of kamairicha with 100ml of water at 80°C, wait one minute, and serve. You can use these same parameters for the next two infusions.