Which regional specialty tea skips steaming entirely in favor of pan-firing?
Answer
Kamairicha, particularly associated with the Kyushu region
The standard Japanese method for preserving the green character of tea is immediate steaming; however, *Kamairicha* represents a notable deviation from this tradition. This variety is pan-fired, a process that mimics the heat application method often used in producing many Chinese green teas. This technique imparts distinct flavor characteristics, introducing warmer notes, often described as reminiscent of almond or cashew, while still managing to retain a certain degree of green freshness associated with Japanese styles. This style is specifically noted as being associated with the Kyushu region.
Related Questions
What results from deep-steaming when producing Fukamushi Sencha?How does shading tea bushes alter the chemistry for Gyokuro production?What is the primary consequence of high-heat roasting used to make Hojicha?What components primarily constitute Kukicha (twig tea)?What process defines Wakoucha (Japanese black tea)?What ingredient is used to create the popular caffeine-free infusion Mugicha?What crucial step differentiates Matcha production after drying the shade-grown Tencha leaves?What characteristic describes Shincha, the first flush harvested tea?Which regional specialty tea skips steaming entirely in favor of pan-firing?What water temperature is ideally recommended for brewing Gyokuro to concentrate its delicate flavor?