Kamairicha vs Longjing

Kamairicha

Kamairicha is a pan-fired Japanese green from Kyushu, made in woks like Chinese teas instead of being steamed. The cup is smooth and warm, with toasty grain, chestnut sweetness, and none of the marine edge of steamed greens. It has a long history in the Ureshino area of Saga and tastes closer to a Chinese green than to sencha, which makes it a useful comparison.

Longjing

Longjing is China's best-known green tea, prized for a fresh, nutty character with a gentle sweetness and a clean finish. The leaves are pan-fired in woks, which sets a toasted chestnut aroma that higher grades show alongside a soft, savory depth. The cup is smooth and rounded with almost no bitterness when brewed with cooler water.

Kamairicha

Water temperature

75–85°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Longjing

Water temperature

80–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Kamairicha

Low caffeine — roughly 15–30 mg per brewed serving

A gentle lift that rarely interferes with rest.

Longjing

Medium caffeine — roughly 20–45 mg per brewed serving

A moderate, steady lift without an intense spike.

Kamairicha

Japan · Kyushu (Saga)

Kamairicha is centered on Ureshino in Saga prefecture, Kyushu.

Longjing

China · Zhejiang

Longjing is traditionally associated with the West Lake area of Hangzhou in Zhejiang province.