KAMAIRICHA
PAN-FRIED TEA
GREEN TEA
★ ORGANIC FARMING
Miyazaki, Kyushu, Japan
Kamairicha "Pan-fried Tea" is a distinctive Japanese green tea known for its pan-fired processing method, which imparts a toasty, nutty aroma and a smooth, mellow flavor. Unlike steamed teas, Kamairicha offers a unique, slightly roasted character with a refreshing, light-bodied profile. MORE
AROMA
Grassy, nutty
TASTE
Sweet, roasted, grassy
CULTIVAR: Blend
HARVEST: Spring (Shincha), 2025
GREEN TEA
★ ORGANIC FARMING
Miyazaki, Kyushu, Japan
Kamairicha "Pan-fried Tea" is a distinctive Japanese green tea known for its pan-fired processing method, which imparts a toasty, nutty aroma and a smooth, mellow flavor. Unlike steamed teas, Kamairicha offers a unique, slightly roasted character with a refreshing, light-bodied profile. MORE
AROMA
Grassy, nutty
TASTE
Sweet, roasted, grassy
CULTIVAR: Blend
HARVEST: Spring (Shincha), 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ORIGIN
Miyazaki Prefecture, located on Japan’s southern island of Kyushu, is one of the country’s leading tea-producing regions, known for its pristine natural environment and innovative approach to traditional tea cultivation. Surrounded by mountains and nourished by clear rivers, Miyazaki offers an ideal climate for tea — mild, humid, and often covered in morning mist, which helps preserve leaf tenderness and enhance umami. Tea production in Miyazaki dates back several centuries, with early influences from both Chinese and Kyoto tea traditions. Today, the region is renowned for both organic and artisanal production, combining modern precision with deep respect for craftsmanship. Farmers often grow tea in small family-run gardens using sustainable methods and rich volcanic soil, resulting in teas of great clarity and natural sweetness.
This tea comes from the renowned producer Miyazaki Sabou, a symbol of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are carefully divided by cultivar, each grown for a specific tea type — from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before it became a trend. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ABOUT
Kamairicha is a rare and distinctive Japanese green tea that stands apart from the country’s more common steamed teas such as Sencha or Gyokuro. The name literally means “pan-fired tea,” referring to the traditional Chinese-style method of heating the leaves in an iron pan instead of steaming them. This technique was introduced to Japan from China around the 15th century and is still practiced mainly in Kyushu, especially in Miyazaki, Saga, and Kumamoto prefectures.
During production, freshly picked leaves are gently tossed and heated in an iron pan at about 300°C to stop oxidation. This firing method preserves the leaf’s vivid green color while developing a distinctive toasty, nutty aroma and a smoother, less vegetal taste compared to steamed teas. The leaves are then rolled and dried, often forming slightly twisted or comma-shaped strands rather than straight needles.
The flavor of Kamairicha is characterized by light sweetness, mild astringency, and a refreshing, roasted fragrance known as kamaka. It has a soft, clean aftertaste with subtle notes of chestnut or sweet grain, making it both gentle and complex.
Because pan-firing is labor-intensive and requires great skill to prevent burning or uneven heating, Kamairicha accounts for less than 1% of Japan’s total tea production. However, it remains highly valued among tea connoisseurs for its balance of Chinese-style warmth and Japanese delicacy — a reflection of centuries-old craftsmanship preserved in a few mountain regions of southern Japan.
ORGANOLEPTIC
When meeting Kamairicha for the first time, the dry leaves immediately draw attention - light, slightly curved, matte green, carrying a soft aroma of roasted grains, nuts, and fresh grass. As the leaves are placed into a preheated teapot, their fragrance deepens. Sweet, toasty notes of chestnut, roasted seeds, and meadow herbs.
The first infusion reveals a clear golden-green liquor with a delicate shine. The aroma is round and layered - roasted nuts intertwine with the freshness of early spring greens. The taste is smooth and balanced, with gentle sweetness, mild astringency, and a comforting, mellow body. With each following steeping, Kamairicha becomes softer and sweeter, revealing subtle notes of almond, wild grass, and a faint trace of smoke. The aftertaste is long, pure, and warm, leaving a sense of harmony and natural clarity.
GASTRONOMY
Kamairicha is a versatile tea that pairs beautifully with both Japanese and international cuisine. Its gentle roasted aroma and balanced sweetness make it suitable for light, savory, and even slightly sweet dishes. It complements grilled vegetables, roasted mushrooms, and rice dishes, highlighting their earthy depth. The mild nutty tone also works well with lightly salted fish, chicken teriyaki, or tofu-based meals, where the tea’s warmth enhances umami and smooth textures. In Japanese gastronomy, Kamairicha can be served with onigiri, tempura, or seasonal pickles, providing a refreshing contrast that cleanses the palate. Its soft sweetness also pairs nicely with mild cheeses or savory pastries. For a dessert pairing, Kamairicha harmonizes with matcha sweets, roasted nuts, or light citrus cakes, where its warmth balances delicate flavors. When slightly cooled, it can accompany sushi or sashimi, offering a smooth and toasty note that complements fresh textures. Kamairicha also makes a fine base for tea gastronomy and mixology - served chilled with a hint of yuzu, or infused into light broths and sauces. Its calm character and subtle roasted fragrance make it one of the most food-friendly Japanese green teas, ideal for refined dining and modern culinary creativity.
Miyazaki Prefecture, located on Japan’s southern island of Kyushu, is one of the country’s leading tea-producing regions, known for its pristine natural environment and innovative approach to traditional tea cultivation. Surrounded by mountains and nourished by clear rivers, Miyazaki offers an ideal climate for tea — mild, humid, and often covered in morning mist, which helps preserve leaf tenderness and enhance umami. Tea production in Miyazaki dates back several centuries, with early influences from both Chinese and Kyoto tea traditions. Today, the region is renowned for both organic and artisanal production, combining modern precision with deep respect for craftsmanship. Farmers often grow tea in small family-run gardens using sustainable methods and rich volcanic soil, resulting in teas of great clarity and natural sweetness.
This tea comes from the renowned producer Miyazaki Sabou, a symbol of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are carefully divided by cultivar, each grown for a specific tea type — from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before it became a trend. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ABOUT
Kamairicha is a rare and distinctive Japanese green tea that stands apart from the country’s more common steamed teas such as Sencha or Gyokuro. The name literally means “pan-fired tea,” referring to the traditional Chinese-style method of heating the leaves in an iron pan instead of steaming them. This technique was introduced to Japan from China around the 15th century and is still practiced mainly in Kyushu, especially in Miyazaki, Saga, and Kumamoto prefectures.
During production, freshly picked leaves are gently tossed and heated in an iron pan at about 300°C to stop oxidation. This firing method preserves the leaf’s vivid green color while developing a distinctive toasty, nutty aroma and a smoother, less vegetal taste compared to steamed teas. The leaves are then rolled and dried, often forming slightly twisted or comma-shaped strands rather than straight needles.
The flavor of Kamairicha is characterized by light sweetness, mild astringency, and a refreshing, roasted fragrance known as kamaka. It has a soft, clean aftertaste with subtle notes of chestnut or sweet grain, making it both gentle and complex.
Because pan-firing is labor-intensive and requires great skill to prevent burning or uneven heating, Kamairicha accounts for less than 1% of Japan’s total tea production. However, it remains highly valued among tea connoisseurs for its balance of Chinese-style warmth and Japanese delicacy — a reflection of centuries-old craftsmanship preserved in a few mountain regions of southern Japan.
ORGANOLEPTIC
When meeting Kamairicha for the first time, the dry leaves immediately draw attention - light, slightly curved, matte green, carrying a soft aroma of roasted grains, nuts, and fresh grass. As the leaves are placed into a preheated teapot, their fragrance deepens. Sweet, toasty notes of chestnut, roasted seeds, and meadow herbs.
The first infusion reveals a clear golden-green liquor with a delicate shine. The aroma is round and layered - roasted nuts intertwine with the freshness of early spring greens. The taste is smooth and balanced, with gentle sweetness, mild astringency, and a comforting, mellow body. With each following steeping, Kamairicha becomes softer and sweeter, revealing subtle notes of almond, wild grass, and a faint trace of smoke. The aftertaste is long, pure, and warm, leaving a sense of harmony and natural clarity.
GASTRONOMY
Kamairicha is a versatile tea that pairs beautifully with both Japanese and international cuisine. Its gentle roasted aroma and balanced sweetness make it suitable for light, savory, and even slightly sweet dishes. It complements grilled vegetables, roasted mushrooms, and rice dishes, highlighting their earthy depth. The mild nutty tone also works well with lightly salted fish, chicken teriyaki, or tofu-based meals, where the tea’s warmth enhances umami and smooth textures. In Japanese gastronomy, Kamairicha can be served with onigiri, tempura, or seasonal pickles, providing a refreshing contrast that cleanses the palate. Its soft sweetness also pairs nicely with mild cheeses or savory pastries. For a dessert pairing, Kamairicha harmonizes with matcha sweets, roasted nuts, or light citrus cakes, where its warmth balances delicate flavors. When slightly cooled, it can accompany sushi or sashimi, offering a smooth and toasty note that complements fresh textures. Kamairicha also makes a fine base for tea gastronomy and mixology - served chilled with a hint of yuzu, or infused into light broths and sauces. Its calm character and subtle roasted fragrance make it one of the most food-friendly Japanese green teas, ideal for refined dining and modern culinary creativity.
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