Organic Gokase Kamairicha

Premium 91 P.

A natural, robust and affordable introduction to Miyazaki Sabo, one of the leading kamairicha tea farms from the prime terroir of Gokase in Miyazaki, Japan. 100g
  • From the MAFF and Nihoncha award-winner for kamairicha
  • From Gokase, one of the best regions for kamairicha
  • Organic cultivation since 1983; in an idyllic natural environment
  • With 50% of the native zairai cultivar, ideally suited for kamairicha
  • Harvested from 90-year-old and especially robust tea plants
  • Rich in tannins as a kamairicha
  • Kamairicha (oven-fired) are more reserved and less "grassy" than steamed senchas
  • Bitter and astringent, yet also sweet and nutty with a long finish
Character Pleasantly bitter, deep, subtly nutty with a straightforward and natural mountain character; reserved flavour with a long finish
Tea Garden Miyazaki Sabo 宮崎茶房, Akira Miyazaki 宮崎亮
Terroir Gokase, Nishiusuki-gun, Miyazaki, Japan
Harvest 1st harvest (ichibancha), end of May, 2020
Cultivar Yabukita 50%, Zairai (在来, native) 50%
Oxidation/Fermentation Kamairicha (oven-fired with gas) to "kamairi tamaryokucha" (釜炒り玉緑茶) with curly needles; briefly for 380°C and finished at approximately 105°C
Slightly yin
Elevation 600-750m above sea level
Shading None
Organic Cert. EU certified organic, JAS organic since 1983
Laboratory Tests Radioactivity (Region 11/2019)
Awards Multiple prize-winner for kamairicha (see below)
Grade 91/100 p. (kamairicha category); Premium

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€109.00 / 1kg
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Tea Farm

Miyazaki Sabō 宮崎茶房

Mr. Akira Miyazaki 宮崎亮 is a young, award-winning farmer who took over his family's business in 1991. He became interested in organic farming at an early age because of his skin issues, which were caused by pesticides. In 1983, after seeing a family friend develop a serious illness as a result of an accident involving pesticides, Mr. Akira Miyazaki's parents began the process of aligning the farm with organic standards. By 2000, Mr. Akira Miyazaki finally received the coveted JAS organic certification for the farm. As well as the purity of his teas, Mr. Miyazaki is also passionate about creating and blending natural health teas, such as sannenbancha, ginger blends, yuzu and various herbs, as well as Japanese oolong. He also produces approximately 200 different teas for his customers.



Mr. Miyazaki selected the rare, native zairai and well-rounded yabukita cultivars for this pleasant kamairicha. The zairai lends the tea an appealing, clear natural taste with distinctly bitter notes and character. Yabukita, which is well-suited for kamairicha, rounds off this flavour to create a balanced blend. Oxidation is stopped via traditional oven-firing (kamairicha). The elevation of the northern mountains of Miyazaki gives the tea its straightforward mountain character. 


Magatama form (勾玉), also called kamaguri (釜ぐり), curly needles


Vibrant, bright green


Miyazaki Sabou has received the highest awards for tea in Japan. His kamairicha is particularly well-decorated, having won the MAFF Award (from the Japanese Ministry of Agriculture, Forestry and Fisheries) in 2003 and 2016, and the Nihoncha Award Special Prize in 2014. The tea farmer also received the Emperor's Trophy (天皇杯) of the Agriculture, Forestry, and Fishery Festival (農林水産祭) in 2002. His black tea was recognised with the 2013 Golden Award from the Great Taste Awards.


Kamairicha (jap. Kama 釜: pan / kettle) are gently pan- or oven-roasted green teas and thus a special rarity; Japanese green tea, like Sencha, is otherwise characterised by the use of steam. Compared to Senchas, these teas are therefore more restrained, less "grassy", less bitter and astringent. They are sweet and nutty, with a longer aftertaste. Another special feature is also the curled needles (kamaguri) and the bright green colour of the prepared tea.

Cultivation & Processing


This variety is processed as kamairicha (釜炒り茶) (kama 釜, "kiln"; iri 炒り, "roast"; cha 茶, "tea"), which is made following a similar method to many Chinese green teas. Oxidation is prevented by firing the oven at around 105°C for 40 minutes. Kamairicha is rare in Japan, and only a few tea farmers specialise in the method.

Oven- or Pan-Firing

There are many different kamairi techniques. Historically, kamairi tea was rolled and fired by hand on a pan heated with quality wood for an even and long-lasting fire. In Miyazaki and Kumamoto (Aoyanagi technique), this method was carried out in a flat pan (hiragama) that could be used for roasting other products as well. By contrast, in Ureshino the tea was typically fired in a special pan at a 45° angle. Today, most kamairi teas are produced in metal ovens with gas or electric heating. The firing process is divided into an initial and brief stage at 300-400°C and finished in a second stage at 100°C.

Kamairicha and Ceramics: Both from China

The kamairicha technique was brought to Japan from China along with ceramics (produced using kilns). Potter Hong Lin Min (紅令民) brought the technique to Ureshino from China in 1504. Chinese tea seeds and the kamairi technique were brought to Reigan Temple by the Japanese monk Eirin Shyuzui as early as 1406. Since then, Kamairicha has become a traditional tea consumed in Kyushu. Tea farms in the northern highlands of Miyazaki have a reputation for being Japan's best Kamairi farms.


Unlike steamed green teas, kiln-fired teas develop a unique, less bitter flavour with less astringency and a sweeter aftertaste. This is referred to as kamaka (釜香): kama (釜; pan/kettle), and ka (香; aroma). Kamairicha goes well with rich and salty foods, which are popular in Kyushu.

Gokase 五ヶ瀬

The Miyazaki Sabo tea fields are located at a relatively high elevation of over 500m in the northern, mountainous region of Miyazaki. Although it is located in the tropical climate zone (with temperatures reaching up to 33°C in summer), nighttime and winter temperatures are very low (sometimes dropping to -10°C). In winter, snowfall is common and frost can occur from the beginning of October to the end of April.

Organic Certification


Brewing Guide

2 heaped tsp per 100-300ml (60-65°C) water. Steep for 2 minutes. Suitable for several infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

The ideal teapot for this oven-fired kamairicha is a black tokoname kyusu with a fine ceramic strainer. Alternatively, a kyusu made from high-quality porcelain can be used for a more neutral taste.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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