Kamairicha

This tea stands out among Japanese green teas as being pan-fired instead of steamed, similar in production to a classic Chinese green like Longjing. From a single estate near the Ojiro River in Shizuoka, Japan, the individual coiled leaves yield a mellow, rounded umami brew, with a pleasant butter cookie sweetness and the suggestion of cooked potato. 

BREWING INSTRUCTIONS

SCOOP | 3 gm or 1 heaping tsp per 8oz water
POUR | 170° water over leaves
STEEP | 1.5 min

Steeping instructions are a starting point for how to make this tea. We encourage you to play around with the tea quantity or steeping time to customize the brew for your taste.