Asamiya Yabukita Kamairicha - Rare Japanese Pan-Fired Green Tea

Kamairicha (釜炒り茶), which means “pan-roasted tea,” is a Japanese green tea made by roasting fresh tea leaves in an iron pan instead of steaming them. This method came to Japan from China centuries ago and was once widespread in southern Japan, especially in Kyushu. But today, it accounts for less than 1% of Japanese tea production—and it’s almost unheard of in the Kansai region. That’s why we were so surprised to meet a tea farmer in Asamiya, near Shiga (a region better known for producing asamushi/lightly steamed sencha) that makes kamairicha. This particular kamairicha is made using the Yabukita cultivar, Japan’s most widely grown tea variety. Yabukita is known for its balanced sweetness, mild umami, and clean, refreshing character. It’s versatility and resilience make it ideal for kamairicha. This Asamiya Yabukita Kamairicha has a very unique and satisfying flavor that is bold, toasty, and memorable. From the very first sip, you’ll notice a warm, nutty aroma that fills the nose, like