Kamairi-cha (釜炒り茶), literally “pan‐fired tea,” is one of Japan’s most distinctive and rare green teas. Unlike the vast majority of Japanese teas—over 95%—which are steamed to halt oxidation, Kamairi-cha uses a Chinese‐style pan‐firing method. Its low‐yield, artisanal production yields a mellow, lightly roasted tea cherished for its gentle sweetness and aromatic depth.

Historical Origins and Regional Production

Pan‐firing tea was introduced to Japan from China around the 15th–17th centuries, arriving via Kyushu’s southern ports. Over time, steaming became the norm in Japan, relegating Kamairi‐cha to a niche status. Today, it accounts for less than 1% of Japanese tea production and is concentrated in Kyushu prefectures—Saga, Nagasaki, Kumamoto, Miyazaki, and Ōita. Traditional, hand‐worked batches survive alongside modern factory pan‐firing.

Manufacturing Process

1. Withering: Fresh leaves are gently wilted to reduce moisture.

2. Pan‐Firing (Kill‐Green): Leaves are heated in iron pans at 300–450°C to deactivate oxidative enzymes. Artisans stir continuously—by hand or machine—to prevent scorching and shape the leaves into commas or magatama (curved beads).

3. Rolling and Knocking: Several rolling stages (“rough rolling,” “kneading,” and sometimes “final rolling”) both break cell walls—releasing flavor compounds—and form the characteristic twisted leaf.

4. Drying and Second Firing: Leaves are drum‐dried or sun‐dried, then pan‐fired again to deepen the signature roasted aroma (“kama‐ka”) and ensure shelf stability.

Flavor Profile and Appearance

Kamairi-cha’s infusion pours a clear, pale golden liquor. Its aroma blends gentle roastiness with fresh, vegetal notes—far milder and sweeter than the grassy bite of steamed sencha. Astringency and bitterness are subdued, while umami and natural sweetness shine. The distinctive “kama‐ka” fragrance evokes toasted nuts and warm chestnut aromas.

Brewing Recommendations

Because Kamairi-cha lacks the intense chlorophyll bite of steamed teas, it can tolerate higher water temperatures (85–90°C) and slightly longer steep times (45–60 seconds). A standard ratio is 5 g of tea to 200 ml water. It also excels as a refreshing cold brew: steep 10 g in 1 l room‐temperature water for 1–2 hours in the fridge.

Health Benefits

As an unfermented green tea, Kamairi-cha retains rich antioxidants—catechins, vitamins C and B complex, and theanine—without oxidation‐induced nutrient loss. Regular consumption supports cardiovascular health and provides gentle caffeine uplift.

Why Kamairi-cha Is Special

The pan‐firing method demands exceptional skill: controlling pan temperature, moisture, and leaf agitation is a true craft. Each kiln batch varies subtly, reflecting terroir, artisan technique, and seasonal leaf quality. This tea embodies Japan’s tea heritage, bridging Chinese origins and Japanese refinement. For tea lovers seeking a mellow, aromatic green tea with storied roots and artisanal flair, Kamairi-cha remains a “phantom” treasure of Japanese tea culture.

Try the Kamairi-cha here!