Kamairicha Ashikita

This Kamairicha—a Japanese pan-fired green tea—is crafted from a careful blend: Yabukita provides a familiar, balanced base; Zairai contributes local, rustic complexity; and Okuyutaka, rich in amino acids, deepens umami and rounds the finish with gentle sweetness, all from organic gardens.

The flavor opens with a fatty nuttiness reminiscent of soybean oil and the spicy green character of spinach touched with peppercorn, converging across steeps toward a cress-like brightness. A gentle kamaka sweetness threads through the cup, giving the profile its final balance.

Written by Dominik

About Kamairicha

Kamairicha is one of Japan’s oldest green tea styles, brought to Kyushu under Chinese influence in the 15th century. Unlike the steamed teas that later came to define Japan, it is pan-fried in an iron vessel, giving it its distinctive aroma—kamaka—and a taste profile closer to Chinese greens. The technique is rare today, preserved mainly in southern Japan. Below the YouTube video we recorded while sourcing this tea.