“The sample I have is from the Intermediate Japanese Global Tea Association class. However, there are very few companies that sell this tea and I didn’t see this company listed so I decided to make...” Read full tasting note
“Kamairi” in Japanese literally means “pan firing”, or “roasting in a pan”. The process is intense and manual, and as a result production is only done on a small scale.The characteristic aroma of tea is strongly preserved in the final product, due to the traditional techniques developed over centuries.
Fresh tea leaves are immediately parched after harvesting for ten minutes at 300 degrees C, using a Japanese process called “Iriha-ki”, to minimize and stop fermentation. Parched leaves are rolled and dried in a four-step, intensely manual process.
This time-tested Japanese technique yields a unique pan-parched fragrance, with a remarkably complex and rich taste. Kamairicha is highly rich in natural antioxidants, as it does not undergo the usual steam treatment of green teas.
Company description not available.