Jame’s Norwood Pratt’s Tea Dictionary: Kamairi Cha
Kamairi Cha: Special Japan green sometimes called “China green tea” by the Japanese because it is pan-fired and not steamed. After a short withering, the leaf is fired in hot iron pans at 300C with constant agitation to prevent scorching. Rolling techniques employed during firing can produce either leaf pellets or flat leaf. Best Kamairicha comes from Saga Prefecture’s Ureshino district. Rarely Available in the west.
If you want to read more about James Norwood Pratt’s Tea Dictionary or to pick up a copy, click here. If you’d like to try Kamairi cha, we have some here.
This entry was posted on Friday, November 26th, 2010 at 11:00 am and is filed under Tea Education. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. You can leave a response, or trackback from your own site.
Tony Gebely
Tony is co-owner of Chicago Tea Garden and tweets as @WorldofTea. He has been a tea drinker for nearly ten years and has traveled to tea producing regions throughout Asia.
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