Collection: kamairicha

It is a method of roasting new shoots in a kettle to prevent oxidation, and has a history in Japan that is older than sencha. It seems that it was introduced to the Kyushu area by travelers from China around the 15th century. Freshly harvested leaves are directly roasted in an iron kettle and kneaded to dry them in a spherical shape, resulting in a distinctive kettle aroma and a clear yellow light blue color. Currently, Saga, Kumamoto, and Miyazaki, which are mainly in Kyushu, are the main producing areas, and the variety improvement suitable for pot roasted tea is also progressing.
  • kamairi_minekaori_2020
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  • kamairi_sakimidori_2020
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  • kamairi_zairai_2020
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    50g
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    ¥1,300
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  • kamairi_minekaori_2019
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    ¥1,100
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  • kamairi_sakimidori_2019
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    50g
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    ¥1,300
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  • kamairi_zairai_2019
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    50g
    Regular price
    ¥1,400
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    ¥1,400
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    ¥1,400
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