A rare Japanese green tea that combines two traditional techniques: kamairicha (釜炒り茶), the pan-fired green tea style of Kyushu, and the nitrogen-sealed GABA process. Rather than being steamed like most Japanese greens, the leaves are tumbled in a hot iron pan immediately after harvest — a method that produces a distinctive nutty, lightly roasted character and a clean, rounded cup without the sharp vegetal edge of steamed sencha.
After pan-firing, the leaves are sealed in a nitrogen-rich, oxygen-free environment to concentrate gamma-aminobutyric acid (GABA), a naturally occurring compound studied for its role in supporting relaxation, stress reduction, and healthy blood pressure. The result is a soft, toasty, mellow cup with natural warmth — and all the calming qualities GABA is known for.
Naturally reduced in caffeine as a result of the GABA processing, this is an excellent everyday tea for afternoons and evenings, or for anyone looking to explore a quieter, less grassy side of Japanese green tea.
- Brewing guidelines: 2 piled tsp. to 100–300 ml water at 80°C / 176°F, steeped for 1–2 minutes.
- Cultivar: Yabukita
- Style: Kamairicha (pan-fired green tea)
- Harvest: First flush, spring
- Cultivation: Certified JAS Organic. Grown pesticide-free. Fertilized with organic compost.