Green tea roasted in an iron pan
To produce Kamairicha, freshly harvested tea leaves are gently roasted in an iron pan to halt oxidation. Kneading techniques are employed to create a rolled leaf shape. Kamairicha retains a slightly roasted fragrance and brews into a lovely clear yellow tea. Kamairicha is rare today though its history in Japan is older than the green tea produced by the steaming method. It is said to have been introduced to the Kyushu area by Chinese immigrants around the 15th century. Currently the main production regions for tea suitable to Kamairicha are Saga, Kumamoto, and Miyazaki prefectures on the island of Kyushu.