Kamairicha
Jump to navigation
Jump to search
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.
Kamairicha (釜炒り茶) is a Japanese green tea that is roasted in iron pans (Kama) instead of steamed to prevent oxidation. This technique is called the Chinese method.
There are actually two types of Kamairicha: Tamaryokucha, which is processed to curly leaves and Kamanobicha which is rolled into needles like Sencha.