G-JP-034

Kamairicha

釜炒り茶

Pan-fired green, from Kumamoto, Japan.

Green tea

Kamairicha is strongest on smoothness, nutty and sweetness. Typical tasting words: chestnut, fresh grass, toasted grain, sweet pea. Preserves the older Chinese pan-firing technique introduced to Kyushu in the 15th century, before steaming became dominant in Japan. Celebrated for its characteristic kama-ka (pan-fired aroma), offering a nuttier profile than typical steamed green teas.

Also known as Pan-fired green tea.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami2brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity0vegetal3marine0nutty4toasty2malty0honey0spicy0woody0earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Kumamoto, Japan
Plant: Camellia sinensis var. sinensis, Yabukita, Minamikaori, or Kanayamidori
Harvest: Spring first flush
Elevation: mid
Oxidation: 0 to 3%
Roast: very light
Leaf: curled
Price band: mid-range
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: pan-firing fixation, then rolling, then firing, then drying.

Caffeine

A cup of Kamairicha carries a typical estimate of 30 mg of caffeine, within a range of 20 to 40 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	75 to 85 °C	60 s, 45 s, 90 s
Gongfu, 100 ml	5 g	75 to 85 °C	30 s, 25 s, 35 s, 50 s, 70 s
Cold brew, 250 ml	3 g	Fridge	3 to 6 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
breakfast
after_meal

Pairs with poultry, nuts and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.

Tasting words explained

chestnut