Kumamoto Kamairicha Genmaicha tea, which includes green tea leaves and roasted rice grains.
Kumamoto Kamairicha Genmaicha
Kumamoto Kamairicha Genmaicha

Kumamoto Kamairicha Genmaicha

Ocha No Kajihara
★★★★★
4.9 18 18
$22.00
Size
Flavour Profile
Sweetness
Umami
Aroma
Astringency
Bitterness
Description

Rather than the typical sencha or bancha, this genmaicha uses a kamairicha as the base, giving the final tea a softer taste and more roasted aroma.

Producer: Kajihara
Region: Ashikita, Kumamoto
Elevation: 200m
Cultivar: Blend: Yabukita, Zairai, Okuyutaka
Harvested: April-May, 2025
Picking: Handheld Machine

A mountainous prefecture on Kyushu, Kumamoto has a long history of tea production, dating back to the 12th century. Its mineral-rich volcanic soils are perfect for agriculture. In the 1600s, the pan-firing or kamairi (釜炒り) method of the production was introduced from China. Along with Saga, Kumamoto is the primary producing region of kamairicha and its unique traditional processing style is called aoyagisei kamairicha (青柳製釜炒り茶), making use of a general purpose flat wok as opposed to the purpose-built angled pans used in Saga.

Kumamoto was also the site of the first ever Japanese black tea (wakoucha) production, with the first black tea training centre opening in 1875.

Brewing Instructions
Use 3 g (0.11 oz) of tea leaves for every 100 ml (3.38 oz) of waterHeat your water to 85º C (185º F) or cool boiling water by pouring it into the cups, then into the teapotLet it steep for 60 seconds before pouring slowly until the last drop. Enjoy!
Toshihiro Kajihara

Ocha no Kajihara (お茶のカジハラ)

Toshihiro Kajihara (梶原敏弘) is a third-generation tea farmer, who has been making tea for around 40 years. He is dedicated to preserving the tradition of kamairicha in an industry that is increasingly moving towards steamed teas. He has also travelled to the tea-producing regions of Taiwan and China to learn more about oolong and black tea production techniques.

Kajihara farm tea fields

The mountainous village of Ashikita in Kumamoto is not typically seen as a tea producing area as tea grown here was mostly consumed within the town. Nonetheless, following World War II, the Kajihara family began began a tea business specialising in the local kamairicha (釜炒り茶) style, which is a green tea that is pan-fired rather than steamed in order to stop oxidation.

When founding their tea business, the Kajihara family discovered a plot of yamacha (山茶 - mountain tea), which are ’wild’ and uncultivated seed-grown tea plants. These plants have been preserved to this day, hand-picked to produce an exquisite tea. In addition to kamairicha, Kajihara also produces oolongs, wakoucha, from cultivars such as Yabukita, Okuyutaka, Izumi, Koushun, Benifuuki, and even the local zairai.

Customer Love

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4.9
★★★★★
18 18 reviews
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Alfred
Burbank, CA
5
★★★★★
Fantastic!
It provides a gentle focus for reading in the evening without getting me too jazzed. A perfect balance of relaxation and focus.
1 month ago
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Rod-Voltaire
San Francisco, CA
5
★★★★★
Comforting Cups
I have always been a big fan of genmaicha, and this particular blend is a welcome addition to the existing rotation. I love following the evolution of flavor and aroma with each subsequent brewing.
7 months ago
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Chris
Holly, MI
5
★★★★★
A New Experience...
My daughter actually said she loved the roasted rice green tea...the flavor and aroma...wow...full experience....smooth , mild, no bitterness...and just a perfect roasted overtone. Sometimes is best not to analyze the tea session...just enjoy the ride...this is one of those teas...nice ride. ;)
7 months ago
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Samuel
Cedar Park, TX
5
★★★★★
Great!
The kamairicha really smooths out the roasted flavor but doesn’t smother it
7 months ago
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Alex
Redmond, WA
5
★★★★★
Fantastic!
Nice flavor
8 months ago