Soon after the leaves are picked, they are first heated to deactivate its oxidizing enzyme of the leaves. Then, the leaves are rolled, shaped and dried.
How are they heated, then?
In Japan, steaming is a common method, but there is also another way, which is “pan-fired” (*accounts for only about 10% of sencha production) . Unlike steamed one, pan-fired tea called “kamairicha” has a distinctive aroma known as “kamaka (pan-fired aroma)”, which is great.
In Japan, steaming is a common method, but there is also another way, which is “pan-fired” (*accounts for only about 10% of sencha production) . Unlike steamed one, pan-fired tea called “kamairicha” has a distinctive aroma known as “kamaka (pan-fired aroma)”, which is great.
Actually, steamed
type is more popular in the market, but recently, “kamairicha” has been paid
much more attention especially to tea geeks. Rather than mass production, now is the time for
something special and something unique. If you have a chance to try kamairicha,
don’t miss it. You’ll love it.
 |
| Kamairicha |
