From an organic culture on Kyushu Island, this green tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
Pleasant nutty aromas, flavours similar to chestnuts, a slightly sweet and citrusy after taste.
this tea is a great combination of smoothness and intensity.
A splendid road
Hugo is a Japanese tea love. Here's a part of his journey, reaching out for the Issinen family who produces the Kamairicha. The road to get there is wonderful, through the mountains and rivers that makes this country so unique and amazing!
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This Sencha green tea is a must in our selection, and also one of our best sellers.
The Okabe farmers cooperative in Japan offers us this green tea in the Gyokuro style produced following the covered method of cultivation, giving it its characteristic taste from shade.
Hugo is the founder of Camellia Sinensis and has been a tea enthusiast for over 25 years. Since his first trip to Asia in 2003, he’s come to specialize in Japanese and Taiwanese teas, carefully
Hugo is the founder of Camellia Sinensis and has been a tea enthusiast for over 25 years. Since his
The Right Time For Green Tea
Although tea is consumed at every hour of the day in Asia, some green teas are more appropriate for particular moments. Choosing a tea based on the hour of day, one’s mood, the setting in which it
Although tea is consumed at every hour of the day in Asia, some green teas are more appropriate for