Kamairicha Zairai

Kamairicha Zairai comes from Uenohara Seichaen, on the slopes of Mount Niradake in Saza, Nagasaki, Japan. Here, tea is produced according to shizensaibai: without artificial fertiliser or pesticides. The tea bushes are zairai: grown from seed rather than cloned. While around 75% of all Japanese tea comes from a single cultivar such as Yabukita, every zairai bush is genetically distinct.

Kamairicha Zairai is a green tea that is not steamed but briefly heated in a pan. The scent is reminiscent of apricot jam and rain on dry earth. The flavour brings almond milk, roasted cashew, and artichoke, with a creamy finish.

The pan-firing technique has become rare in Japan, but survived in Saza: the Uenohara family invested in pan-firing machines in the 1970s, just before the wider industry shifted to steaming.

Storing loose leaf tea correctly is important to preserve its freshness and flavour. Keep it away from the four elements that affect quality: air, heat, light, and moisture.

Read more about storing loose leaf tea.

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