"The refreshing roast aroma (Kamaka)"

The greatest feature of Kamairi-tea is its fragrance. By heating with an iron kettle at 400 degrees Celsius, it is a fragrance that produces refreshing roast aroma. It is a refreshing cool scent. Most Japanese green tea is steamed with steamer, but Kamairi-tea has a scent called "The scent of the iron kettle (Kamaka)" by flavoring with teppan disappears the plant odor peculiar to tea leaves.

Sencha which is famous in Japan has an elongated acicular shape. Kamairi-tea is characterized by having a shape like " Magatama" (The type of jewelry in ancient times in Japan). The The Kamairi-tea manufacture method is not suitable for mass production. So,many of the production areas in Japan which had been conventionally made by the Kamairi-tea method have been transformed into steamed products. Today, very few of the Kamairi green tea made by Japanese ancient traditional recipes have been made.



"Fresh tea leaves"

Tea leaves in a state immediately picked. With the passage of time fermentation proceeds with the action of enzymes contained in tea leaves and black tea and oolong tea can be made. Japanese green tea is produced without fermentation.



"Roast fresh leaves (Iriha)"

they are fired in hot iron pans of up to 400 °C with repeated agitation to prevent charring. Sounds like "crackling" from tea leaves. This process suppresses the function of the enzyme and stops the fermentation. This process creates a refreshing cool scent peculiar to Kamairi-tea.


"Rotary iron pot"

By roasting the tea while rotating, The moisture content of the whole tea decreases and becomes uniform. The surface temperature of tea is hot and covered with moisture.




The only step in tea making without adding heat. Squeeze the moisture of the hard to dry part such as the core of tea leaves and make the whole moisture uniform.



"Middle rolling"

Again, rolling the tea leaves with adding heat. When grabbing and releasing the leaves, dry the tea to the extent that it slowly unravels.




This dries the leaves, prevents further oxidization, and helps give each leave its unique shape.The rolling techniques used produce teas of different leaf form. It is made of leaves that are shaped like " magatama " .




In the drying process, hot air is blown to the tea leaves to further dry. Finally, if the moisture content of the tea leaves reaches about 5%, it will be completed.



"Finishing tea (Sieve process)"

At first, Align tea leaves with size. Using a sieve to align the size of the tea.



"Finishing tea (Winnowing fan process)"

Next, Align tea leaves with weight. Tea is divided according to weight by the power of wind.



"Finishing tea (Color sorting process)"

Finally, Align tea leaves with color. Tea sort out stems and leaves by color.