KAMAIRICHA
PAN-FRIED TEA
GREEN TEA
★ ORGANIC FARMING
Miyazaki, Kyushu, Japan
Kamairicha is a traditional Japanese green tea from Japan, distinguished by its pan-firing method rather than steaming. This process gives the tea a more rounded profile with light roasted and nutty nuances, while preserving freshness and clarity. It is known for its smooth texture, gentle sweetness, and a softer, less grassy character compared to typical Japanese green teas. MORE
AROMA
Grassy, nutty
TASTE
Sweet, roasted, grassy
CULTIVAR: Blend
HARVEST: Spring (Shincha), 2025
GREEN TEA
★ ORGANIC FARMING
Miyazaki, Kyushu, Japan
Kamairicha is a traditional Japanese green tea from Japan, distinguished by its pan-firing method rather than steaming. This process gives the tea a more rounded profile with light roasted and nutty nuances, while preserving freshness and clarity. It is known for its smooth texture, gentle sweetness, and a softer, less grassy character compared to typical Japanese green teas. 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
ABOUT
Kamairicha is a traditional Japanese green tea produced in Japan, distinguished by its pan-firing method, which differs from the standard steaming process used for most Japanese teas. In this method, freshly harvested leaves are heated in a hot pan to halt oxidation, a technique historically influenced by Chinese tea processing. This approach results in a different structural and aromatic profile, giving the tea a softer and more rounded character.
The production of Kamairicha involves careful control of temperature and continuous movement of the leaves during pan-firing to ensure even heat distribution. This process is followed by rolling and drying, shaping the leaves into a slightly curved or irregular form rather than the straight needle-like appearance typical of steamed teas. The pan-firing stage plays a key role in developing light roasted and nutty nuances while preserving the freshness of the leaf.
Kamairicha occupies a more niche position within Japanese tea culture, with production concentrated in specific regions and often in smaller quantities. It is valued for its balance between freshness and gentle warmth, offering a profile that combines vegetal clarity with subtle roasted complexity. This makes it a distinctive alternative to more common Japanese green teas, while still maintaining a clear connection to traditional craftsmanship.
TERROIR
This Kamairicha is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor. This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
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.
ORGANOLEPTICS
The dry leaf is slightly curved and irregular, with a deep green to olive tone and a matte surface, reflecting the pan-fired processing. The aroma of the dry leaves is warm and inviting, with notes of roasted nuts, toasted grain, and a soft vegetal background. In a preheated teapot, the tea opens quickly from the first infusion, releasing a rounded and expressive aromatic profile, where gentle roasted tones are balanced by fresh greenery and a light sweet nuance. As the leaves continue to unfold during brewing, the aroma becomes more integrated, combining nutty warmth with soft vegetal and slightly creamy undertones.
The aroma of the liquor is clean and warm, with a harmonious combination of light roasted, nutty, and soft vegetal notes. The taste is smooth and balanced, with a medium body and a rounded, slightly soft texture. From the first sip, gentle roasted and nutty nuances appear, supported by mild vegetal tones and a subtle natural sweetness. The astringency is low and well-controlled, allowing the tea to remain easy and approachable while maintaining structure. The aftertaste is clean and moderately persistent, with a warm, slightly sweet impression that lingers on the palate. In the empty cup after drinking, a delicate nutty and sweet aroma remains, leaving a calm and comforting final impression.
GASTRONOMY
Kamairicha offers strong gastronomic versatility due to its balance between fresh vegetal clarity and gentle roasted warmth. The pan-fired character introduces soft nutty and grain-like nuances, making it particularly suitable for culinary contexts where both freshness and light toasting are present. It can be used not only as a pairing tea but also as an ingredient in light broths, sauces, and infusions, where it adds depth without heaviness.
In pairing, it works especially well with grilled or lightly roasted dishes such as fish, poultry, and vegetables, where its warm notes resonate with caramelized surfaces while maintaining freshness. It also complements mushroom-based dishes, rice, and grains, enhancing their natural umami and texture. In a more contemporary context, Kamairicha pairs well with baked goods, nuts, and certain desserts, particularly those with low to moderate sweetness, where its roasted nuances create a natural harmony.
This tea also performs well when brewed at lower temperatures or prepared as a cold infusion. In this form, the profile becomes softer and more rounded, with sweetness more pronounced and roasted tones more integrated. Served chilled or over ice, it delivers a smooth and balanced expression, making it suitable for modern gastronomy, casual pairings, and refined beverage programs.
Kamairicha is a traditional Japanese green tea produced in Japan, distinguished by its pan-firing method, which differs from the standard steaming process used for most Japanese teas. In this method, freshly harvested leaves are heated in a hot pan to halt oxidation, a technique historically influenced by Chinese tea processing. This approach results in a different structural and aromatic profile, giving the tea a softer and more rounded character.
The production of Kamairicha involves careful control of temperature and continuous movement of the leaves during pan-firing to ensure even heat distribution. This process is followed by rolling and drying, shaping the leaves into a slightly curved or irregular form rather than the straight needle-like appearance typical of steamed teas. The pan-firing stage plays a key role in developing light roasted and nutty nuances while preserving the freshness of the leaf.
Kamairicha occupies a more niche position within Japanese tea culture, with production concentrated in specific regions and often in smaller quantities. It is valued for its balance between freshness and gentle warmth, offering a profile that combines vegetal clarity with subtle roasted complexity. This makes it a distinctive alternative to more common Japanese green teas, while still maintaining a clear connection to traditional craftsmanship.
TERROIR
This Kamairicha is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor. This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
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.
ORGANOLEPTICS
The dry leaf is slightly curved and irregular, with a deep green to olive tone and a matte surface, reflecting the pan-fired processing. The aroma of the dry leaves is warm and inviting, with notes of roasted nuts, toasted grain, and a soft vegetal background. In a preheated teapot, the tea opens quickly from the first infusion, releasing a rounded and expressive aromatic profile, where gentle roasted tones are balanced by fresh greenery and a light sweet nuance. As the leaves continue to unfold during brewing, the aroma becomes more integrated, combining nutty warmth with soft vegetal and slightly creamy undertones.
The aroma of the liquor is clean and warm, with a harmonious combination of light roasted, nutty, and soft vegetal notes. The taste is smooth and balanced, with a medium body and a rounded, slightly soft texture. From the first sip, gentle roasted and nutty nuances appear, supported by mild vegetal tones and a subtle natural sweetness. The astringency is low and well-controlled, allowing the tea to remain easy and approachable while maintaining structure. The aftertaste is clean and moderately persistent, with a warm, slightly sweet impression that lingers on the palate. In the empty cup after drinking, a delicate nutty and sweet aroma remains, leaving a calm and comforting final impression.
GASTRONOMY
Kamairicha offers strong gastronomic versatility due to its balance between fresh vegetal clarity and gentle roasted warmth. The pan-fired character introduces soft nutty and grain-like nuances, making it particularly suitable for culinary contexts where both freshness and light toasting are present. It can be used not only as a pairing tea but also as an ingredient in light broths, sauces, and infusions, where it adds depth without heaviness.
In pairing, it works especially well with grilled or lightly roasted dishes such as fish, poultry, and vegetables, where its warm notes resonate with caramelized surfaces while maintaining freshness. It also complements mushroom-based dishes, rice, and grains, enhancing their natural umami and texture. In a more contemporary context, Kamairicha pairs well with baked goods, nuts, and certain desserts, particularly those with low to moderate sweetness, where its roasted nuances create a natural harmony.
This tea also performs well when brewed at lower temperatures or prepared as a cold infusion. In this form, the profile becomes softer and more rounded, with sweetness more pronounced and roasted tones more integrated. Served chilled or over ice, it delivers a smooth and balanced expression, making it suitable for modern gastronomy, casual pairings, and refined beverage programs.
JAPANESE TEA
Explore more Japanese classic teas from the AN SHIM TEA Collection.