Tea Tasting - KAMAIRI (JP)
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Total Price: 15.00 € (including VAT)
Discover a Lesser-Known Side of Japanese Green Tea
How did tea make its way from China to Japan? Why did Buddhist monks drink it during meditation? Who was the first in Japan to write about tea as a drink beneficial to health? And how was Japanese tea produced and what did it taste like before steaming became the predominant processing method?
Join us on a journey through the history of Japanese tea and discover a lesser-known side of Japanese green tea – kamairi, made using the traditional pan-firing method.
During this tasting, we will travel to Miyazaki Prefecture in southern Japan, where green teas are still produced using the kamairi method. Unlike most modern Japanese green teas, which are steamed shortly after harvesting, this method involves heating fresh tea leaves in a hot pan. This deactivates the enzymes responsible for oxidation and develops a distinctive flavour and aroma profile, in many ways reminiscent of traditional Chinese green teas.
Kamairi offers a different expression of Japanese green tea. Instead of pronounced grassy notes, you may discover delicate nutty nuances, fresh floral aromas and fruity notes.
During the tasting, we will compare three Miyazaki Tamaryokucha teas made using the kamairi method, each from a different tea plant cultivar:
- Miyazaki Kamairi Tamaryokucha Minekaori
- Miyazaki Kamairi Tamaryokucha Yamanami
- Miyazaki Kamairi Tamaryokucha Kanayamidori
The tasting will be led by Jozef “Zajo” Zajac, who will guide you through the historical background and flavour profiles of these teas with an engaging introduction and a comparative tasting. And there will be a little teaser for the next tasting at the end.
Join us to discover Japanese tea from a different perspective – from its historical roots to the surprising differences in your cup.
- Venue: Čajový Dom, Povraznícka 2, Bratislava
- Date and time: 13 October 2026 at 5:00 pm
- Duration: approximately 2 hours