Kamairicha (釜炒り茶) is a Japanese green tea produced by pan-roasting or pan-firing tea leaves during the early stages of production. It is most commonly produced in the western region of Japan. Kamairicha has a mildly roasted flavour with more sweet and fresh notes than bitter ones.

Kamairicha
TypeGreen

Other namesPan-Fired or Pan-Roasted Tea
OriginJapan

Quick descriptionFired (Roasted) in hot iron pans, then rolled. Has a sweet, mildly roasted flavor.

It does not undergo the usual steam treatments of Japanese tea and does not have the characteristic astringent taste of most Japanese tea. After a short withering, they are fired in hot iron pans of up to 300°C with repeated agitation to prevent charring. The various rolling techniques used produce teas of different leaf form. It is made of leaves that are shaped like commas or magatama.

Production

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The process of making kamairicha began in China. However, it is a speciality of Kyushu, Japan.[1] Kamairicha is widely produced in Saga, Nagasaki, Kumamoto, Oita and Miyazaki prefectures.[2] Sechibaru in Nagasaki Prefecture and Ureshino in Saga Prefecture are two of the most respected for their pan-fried manufacturing process. It can also be home-made.

While most Japanese green tea undergoes a steaming process prepare leaves for consumption, kamairicha is roasted in an iron vessel that normally stays between 300 and 450 °C and is in constant motion. This dries the leaves, prevents further oxidization, and helps give each leave its unique shape.[1] It is sometimes referred to as ‘Chinese green tea’ by the Japanese owing to the pan-frying processing technique.

Kamairicha is almost as high in vitamin C, A, B1, B2, and niacin as sencha.[3]

Flavor/Aroma

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The process of making kamairicha develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in China today.[2] Kamairicha has a characteristically light, refreshing taste that lacks astringency.[4]

See also

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References

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  1. ^ a b http://repo.lib.ryukoku.ac.jp/jspui/bitstream/10519/1333/1/rd-kskn-rn_008_005.pdfHirobe, Ayano (2010). "Kamairi cha culture in Japan". 国際文化研究論集. 8 (2): 48–66.
  2. ^ a b "釜炒り茶とは-おいしい日本茶、釜炒り茶".
  3. ^ http://www.shokusan.or.jp/sys/upload/598pdf2.pdf万里, 山本. "機能性成分・活用性等調査": 8–10. {{cite journal}}: Cite journal requires |journal= (help)
  4. ^ "Archived copy" (PDF). Archived from the original (PDF) on 2016-01-30. Retrieved 2016-04-08.{{cite web}}: CS1 maint: archived copy as title (link)