Japanese Kumamoto Koshun Kamairicha - Pan Fry Green Tea

Kamairicha tea is typically pan-fired or pan-roasted as part of its production process. This method involves using a pan or similar equipment to heat the tea leaves, which imparts a unique flavor profile to the tea. The term "kamairi" itself refers to this pan-frying or pan-roasting process. Kamairicha is unique among Japanese green teas because it is pan-fired or pan-roasted, which is different from the more common steaming method used for most Japanese green teas. The name "kamairi" comes from "kama," which means a cauldron or iron pot, and "iru," which means to roast or fry. This method gives Kamairicha a distinctive flavor profile that can be less grassy and more reminiscent of Chinese green teas. It often has a nutty, slightly smoky, and rich taste. This Kamairicha is from the famous Kyushu area, Kumamoto. Kumamoto is  particularly well-known for its great tea, with plenty of warm days and cool nights. This creates a perfect climate for producing top quality teas. The combination