Kamairicha vs Sencha

Kamairicha

Kamairicha is a pan-fired Japanese green from Kyushu, made in woks like Chinese teas instead of being steamed. The cup is smooth and warm, with toasty grain, chestnut sweetness, and none of the marine edge of steamed greens. It has a long history in the Ureshino area of Saga and tastes closer to a Chinese green than to sencha, which makes it a useful comparison.

Sencha

Sencha is Japan's everyday green tea, made by steaming the leaves to lock in a vivid green color. The cup is fresh and grassy with a pleasant vegetal depth, a gentle sweetness, and a clean, slightly brisk finish. Higher grades from the first harvest (shincha) add a softer, more umami-rich body. It pairs naturally with food and handles a second steeping well.

Kamairicha

Water temperature

75–85°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Sencha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Kamairicha

Low caffeine — roughly 15–30 mg per brewed serving

A gentle lift that rarely interferes with rest.

Sencha

Medium caffeine — roughly 15–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Kamairicha

Japan · Kyushu (Saga)

Kamairicha is centered on Ureshino in Saga prefecture, Kyushu.

Sencha

Japan · Shizuoka

Shizuoka is Japan's largest tea-producing region, with Uji and Kagoshima also famous for sencha.