For this month, we chose Kamairicha Tōsen (釜炒り茶唐仙) from Tokunaga Seicha (徳永製茶), a pan-fired green tea made in the traditional Ureshino (嬉野) style.

Photo by courtesy of the tea producer: Tokunaga Seicha

Kamairicha, Pan-Fired Japanese Green Tea

Most Japanese green tea is steamed, like Sencha (煎茶). Kamairicha (釜炒り茶) is different: after harvest, the leaves are heated in a pan to stop oxidation. This makes a clear difference in the cup.

Kamairicha often feels less grassy and less seaweed-like than steamed teas. Instead, it leans toward warm, roasted notes, a smooth mouthfeel, and a clean finish. The aroma can be especially appealing: a light toastiness, sometimes reminiscent of roasted nuts or warm grain, while still staying firmly in the world of green tea.

Ureshino Onsen by Totti, used under CC BY 4.0 (cropped from original).

Ureshino (嬉野) and a Local Tea Tradition

Ureshino has over 500 years of Kamairicha history, older even than Sencha. Pan-firing techniques have deep roots in this part of Kyushu (九州), creating a style that feels distinct from the steamed teas of Shizuoka (静岡) or Uji (宇治).

At Tokunaga Seicha, the craftsmen adjust fire and timing by feel, without relying on thermometers. This hands-on approach limits production to about 15kg per day, but it is what gives the tea its careful, old-fashioned character.

Photo by courtesy of the tea producer: Tokunaga Seicha

Setsubun (節分) and the Start of Spring

In Japan, early February is marked by Setsubun (節分), best known for mamemaki (豆まき), throwing roasted soybeans while saying "Oni wa soto, fuku wa uchi" (鬼は外、福は内), "Demons out, fortune in." A simple ritual of cleaning the slate and welcoming the new season.

Setsubun (節分) at the Shimogoryō Shrine in Kyoto

Brewing Kamairicha

Instructions from the producer:

• Tea leaves: 3g
• Water: 250ml
• Temperature: around 85°C
• Steeping time: 90–120 seconds

This is a lighter ratio than most Japanese green teas, and the longer steep brings out the full kamaka (釜香), the roasted fragrance that defines this style.

For a rounder cup, lower the temperature to around 80°C. You can reinfuse the same leaves two or three times; keep later steeps shorter with slightly warmer water.

Enjoy!