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Kamairicha (釜炒り茶) is a Japanese tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea. After a short withering, they are fired in hot iron pans of up to 300°C with repeated agitation to prevent charring. The different rolling techniques used produce teas of different leaf form. Kamairicha is processed as a pelleted or flat leaf. Regions: Several southern regions are known for making fine Kamairicha. Sechibaru in Nagasaki Prefecture and Ureshino in Saga Prefecture are two of the most respected for their pan-fried manufacturing process. Popularity: Kamairicha is generally not available in the West, however a few specialist tea merchants are making this tea more well known. Flavor/Aroma: This Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in China today. It is sometimes referred to as ‘Chinese green tea’ by the Japanese owing to the pan-frying processing of this richly flavored tea. ==See also== * List of Japanese teas * Sencha - Japanese green tea * History of tea in Japan 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kamairicha」の詳細全文を読む スポンサード リンク
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