Kamairicha Green Tea
By: Anonymous

About

Japanese tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea. 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. This Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in China today. It is sometimes referred to as ‘Chinese green tea’ by the Japanese owing to the pan-frying processing of this richly flavored tea. Several southern regions are known for making fine Kamairicha. Sechibaru in Nagasaki Prefecture and Ureshino in Saga Prefecture are two of the most respected for their pan-fried manufacturing process. Kamairicha is generally not available in the West, however a few specialist tea merchants are making this tea more well known.

Information
Translations: Kamairicha Zaļā tēja, Kamairicha Žalioji arbata, Kamairicha Ceai verde, Kamairicha zeleni čaj, Kamairicha Trà xanh, Kamairicha zielonej herbaty, Kamairicha Groene Thee, Kamairicha ग्रीन चाय, Kamairicha Chá Verde, Kamairicha зеленого чая, Kamairicha Πράσινο Τσάι, Kamairicha الشاي الأخضر, Kamairicha 녹차, Kamairicha Zelený čaj, Kamairicha绿茶, Kamairicha Te Verd, Kamairicha Zeleni čaj, Kamairicha Zelený čaj, Kamairicha tè verde, Kamairicha תה ירוק, Камаирицха Зелени чај, Kamairicha緑茶, Kamairicha thé vert, Kamairicha grøn te, Kamairicha Grønn te, Kamairicha Té Verde, Kamairicha зеленого чаю, Kamairicha Зелен чай