Kamairicha tea

Kamairicha teas do not undergo the usual steam treatments. After a short withering, they are fired in hot iron pans of up to 300°C with repeated agitation to prevent charring. The different rolling techniques used produce teas of different leaf form. Kamairicha is processed as a pelleted or flat leaf.

Regions: Several southern regions are known for making fine Kamairicha. Sechibaru and Ureshino are two of the most respected for their pan-fried manufacturing process.

Popularity: Kamairicha is generally not available in the West, however a few specialist tea merchants are making this tea more well known.

Flavor/Aroma: This Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in Chinatoday. It is sometimes referred to as ?Chinese green tea? by the Japanese owing to the pan-frying processing of this richly flavored tea.

References

• From Greentealovers (2005):Green Tea types and their proper preparation

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It uses material from the Wikipedia article Kamairicha tea.