
Kamairicha
Kamairicha is fired in an iron cauldron rather than steamed, which makes it the exception among Japanese green teas. It comes out rounder and less grassy than sencha, with a distinctive toasty aroma and a clear yellow cup.

What Defines Kamairicha
How it is grown and made, how it tastes, and how to brew it.Tea Type
Green tea
Processing
Pan-fired in an iron cauldron instead of steamed, then rolled into comma shapes and dried.
Taste
Roasted, savoury, clean
Caffeine
~22 mg per serving (5 g)
Shading
Unshaded — grown in full sun
Leaf Composition
Young leaves
Water Temperature
70°C (158°F)
Brewing Time
1 minute
Number of Infusions
3
How to Make
Kamairicha Like a Pro

Heat the Water
Add the Leaves
Steep
Pour & Brew Again
Caffeine Level in Kamairicha
~22 mg per serving (5 g)
Why Organic Kamairicha Fields Make a Difference
Tea plants absorb everything from the soil, making pesticide-free farming especially important. The farmers we work with have found a way to grow delicious tea without harming the natural ecosystem.

Cultivating an appreciation
for Japanese Tea


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