Kamairicha is a pan-fired Japanese green tea - the leaves are fired in a hot pan rather than steamed, a rarer style than everyday sencha. Pan-firing gives a clean, lightly roasted, nutty aroma and a bright golden cup with almost no astringency or grassy edge. Traditionally made in the Kyushu region of southern Japan, where the leaves take on their signature curled shape. Brew 1 teaspoon in water around 80 to 90°C for 1 to 2 minutes - it forgives hotter water better than most green teas. A smooth, easy-drinking green tea for anyone who finds steamed sencha too grassy.
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