The rare pan-fired processing of this kamairicha from Kumamoto gives Takamura its savoury and nutty flavour.
Though older than sencha, kamairicha makes up less than 0.5% of Japanese tea produced today. This traditional tea is smooth and easy drinking, with less astringency than most sencha.
A mountainous prefecture on Kyushu, Kumamoto has a long history of tea production, dating back to the 12th century. Its mineral-rich volcanic soils are perfect for agriculture. In the 1600s, the pan-firing or kamairi (釜炒り) method of the production was introduced from China.
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Brewing Instructions
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Meet the Producer
Ocha no Kajihara (お茶のカジハラ)
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Our Loose Leaf Selection
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