Most Japanese green tea is defined by steaming. Kamairicha is the exception: defined by fire.

Pan-fired in a hot iron kettle (or a machine replicating it) rather than steamed, kamairicha develops a roasted, nutty character that steamed tea cannot produce. High-quality kamairicha carries a sweet nuttiness: the result of a careful heat management applied to superior leaf material.

Its shape is distinct: while steamed green tea is rolled into needles, kamairicha curls into a comma-like form, a visual marker of its different production process.

Recommended for: morning service, in-room amenity, guests who prefer a nuttier profile.