Kamairicha

The Art of Pan-Fired Japanese Green Tea

Kamairicha stands apart from Japan's better-known steamed teas. Pan-fired in an iron pan rather than steamed, it delivers a mellow, lightly roasted warmth with sweet, clean notes and a gentle nuttiness — approachable and sophisticated in equal measure. Accounting for less than 1% of Japanese green tea production, it is a tradition kept alive by a small number of farming families on the island of Kyushu, including in Ureshino, Saga Prefecture. Artisanal, low-yield, and demanding extraordinary skill to produce, Kamairicha is rare not by design but by nature — a quiet testament to farmers who have refused to let an ancient technique fade from memory.

  • Its production relies on the artisan's skilled technique and keen senses.

The Kamairicha Manufacturing Process

Kamairicha production follows a precise sequence. Freshly harvested leaves are first spread out to wither for a few hours, losing moisture until they become soft and pliable — conditioning the leaf for what comes next. They are then fired in a hot iron pan at high heat, the step that halts oxidation and defines Kamairicha's character. Hand-rolling follows, developing the leaf's shape and drawing out its natural juices, before a final drying stage locks everything in. Pan temperature, timing, and the maker's touch all leave their mark on what ends up in the cup.

The Ancient Art of Pan-Firing: A Silk Road Legacy

  • East Asian Origins

    The pan-firing method — known as Kamairi — traces its roots to East Asia, where it has been used for centuries to produce the distinctive roasted character of many classic green teas along the ancient Silk Road. The technique arrived in Japan between the 15th and 17th centuries, brought by merchants and monks through Kyushu's southern ports.

  • Arrival in Kyushu

    The southern island of Kyushu served as Japan's gateway to the outside world. Through ports like Nagasaki, cultural and agricultural knowledge flowed freely. Pan-firing found fertile ground in Kyushu's climate and soil, taking root in communities that would keep the tradition alive for generations even as steaming rose to national dominance.

Kamairicha (Kama = Pan, iri = fired)

Hand rolling process