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HARVEST SEASON NOTES: Spring-harvested or first flush teas tend to be the highest quality. Click here for Japanese terminology.
SHADING NOTES: The length of shading is approximate. We are still collecting info from sellers, so this list is incomplete.
STEAMING NOTES: (2) Asamushi (light, under 30s), futsumushi (regular steaming, 30-40s), fukamushi (deep steaming, 40-60s), tokujomushi (extra deep steaming, 90-120s), gokumushi (extreme deep steaming, 140-160s in two phases). We are still collecting info from sellers, so this list is incomplete.

Kamairicha

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釜炒茶 – “Pan-fired tea” is green tea made by heating the leaves in a pan instead of steaming. This is generally the same method used to make many Chinese green teas and has been practiced for generations in Southern Japan.