Shizuoka prefecture is the number one tea producing region in Japan. Kagoshima prefecture is the second largest tea producing region in Japan. Located on Kyushu Island, Kagoshima City is a gateway to China and Korea. Kyushu is known for Nagasaki, an international port. Early influences of Chinese culture, poetry and tea producing techniques came through this port. Pan-fried tea has been produced in Japan longer than steamed green teas. Presently, Japan produces limited quantities of pan-fried or Chinese-style green teas. These pan-fried teas are called either Kamairi-cha or Tamaryokucha.

Kamairi-cha means ‘tea made in an iron pot’. The Kyushu mountains have the perfect tea growing weather: warm air mixed with cool breezes. After plucking, the leaves are left to wilt. The Chinese believe that wilting brings out the natural aroma in the leaves. Then the tea is roasted in an iron pot and hand-rolled. Kamairicha lacks the bitter taste found in steamed teas. Tamaryokucha means ‘balled tea’. This tea is either steamed or pan-fried. It is a flat leaf shaped like a comma. These teas have a distinct sweet mildly roasted flavor profile.

Limited quantities are produced now, because it is too expensive to manufacture. Pan-fried processing requires additional manual labor and time than steamed processing. Steamed green tea processing is completely mechanical.  

The leaves are plucked in the morning, then laid out to wilt. After wilting, the leaves are hand rolled and tossed in an iron pan. Farmers process the tea in small batches. Because there are no labeling guidelines about disclosing how tea is processed and where it came from in Japan, most tea is sold under a tea retailer’s brand or by region. The value of the special processing is ignored at tea auctions.  Most tea gardens sell their tea in aracha­ form or raw. Tea retailers purchase the raw tea then refine it to an end product. Tea retailers blend teas from different farms, creating a unique flavor profile for their consumers.

In the Kyushu mountains, villagers own small plots of tea bushes. Each spring, they pan fry their own tea for the year. Unfortunately, the younger generation is reluctant to continue the tradition.