pan-fired Japanese greens?

[ErikaM]

I just got my latest Lupicia order, which included a small tin of Kamairicha "Gokase" that I added on a whim. It's described on their web page as a pan-fired Japanese green, and since I didn't realize such a thing existed, I had to give it a try. The dry leaf looks like a love child of sencha and pi lo chun, which I suppose describes the taste too. The spent leaves are unusual... kind of curly or crinkly. What I like most, though, is that it's very forgiving. I can be sloppy in my brewing parameters and it still turns out fine.

Anyway, I was wondering, are there more pan-fired Japanese greens? Is there a whole family of these out there somewhere that I didn't know about? Because if there is, I'd be interested in trying others for comparison.

[Chip]

Although there is some disparity in terminology, I believe kamairicha is a form of tamaryokucha, aka guricha. These all have been curled versus rolled into needles. Kamairicha is either pan fired or even roasted where as guricha tends to be simply steamed.

These tend to be more regional offerings from places like Urishino (sp?) ... but there are no rules on this.

They are not as common as typically produced sencha, but they are out there.

[tortoise]

Sounds like it would be good. What few pan-fired Chinese teas I've had I've really enjoyed...

[skilfautdire]

I've somewhat described the one I got from the Chinese supermarket - simply search for 'aoyanagi'. That one is $6 for a huge bag.

[Tead Off]

I just got my latest Lupicia order, which included a small tin of Kamairicha "Gokase" that I added on a whim. It's described on their web page as a pan-fired Japanese green, and since I didn't realize such a thing existed, I had to give it a try. The dry leaf looks like a love child of sencha and pi lo chun, which I suppose describes the taste too. The spent leaves are unusual... kind of curly or crinkly. What I like most, though, is that it's very forgiving. I can be sloppy in my brewing parameters and it still turns out fine.

Anyway, I was wondering, are there more pan-fired Japanese greens? Is there a whole family of these out there somewhere that I didn't know about? Because if there is, I'd be interested in trying others for comparison.

I was given some Ise Cha labeled gyokuro by a retired Banko ware distributor who was visiting here recently. I know his daughter. Ise is the province that Mie prefecture is in where they grow this tea and make Bankoyaki.

This tea has a very pronounced roasted flavor that dominates the flavor. It is quite smooth, forgiving, and, quite tasty. It being labeled gyokuro cha would fool anyone's palate. It's not like any gyokuro I've ever had. It is more like the Korean roasted green tea that I've had from O'sullok on Jeju Island.

[exquisite]

Is it pan-fired or pan-fried? First option doesn't sound like tea processing at all (more like shrimp barbecue ), the second is indeed something pretty "regional" , like Chip said.

[ErikaM]

Is it pan-fired or pan-fried? First option doesn't sound like tea processing at all (more like shrimp barbecue ), the second is indeed something pretty "regional" , like Chip said.

Oops, you're right. Make that pan-fried. I actually thought it was a typo... the concept of "fried" tea didn't sound right to me. It makes me think of, I don't know, deep-fried fair snacks or something.

[tortoise]

Oops, you're right. Make that pan-fried. I actually thought it was a typo... the concept of "fried" tea didn't sound right to me. It makes me think of, I don't know, deep-fried fair snacks or something.

Yeah, I also tend to associate "fried" with the use of oil.

Green Tea Tempura, anyone?

[Tead Off]

Not deep fried. Pan fired or pan fried uses little to no oil. It's more of a roasting process. The leaves are mostly dried this way but some are intentionally prolonged to impart a roasted flavor to the tea. The result of the finished product will depend on the fuel used, ie., gas, electric, wood, charcoal, and length of time in the cauldron.

[skilfautdire]

Mmmmm... Green tea tempura....

[Tead Off]

I just got my latest Lupicia order, which included a small tin of Kamairicha "Gokase" that I added on a whim. It's described on their web page as a pan-fired Japanese green, and since I didn't realize such a thing existed, I had to give it a try. The dry leaf looks like a love child of sencha and pi lo chun, which I suppose describes the taste too. The spent leaves are unusual... kind of curly or crinkly. What I like most, though, is that it's very forgiving. I can be sloppy in my brewing parameters and it still turns out fine.

Anyway, I was wondering, are there more pan-fired Japanese greens? Is there a whole family of these out there somewhere that I didn't know about? Because if there is, I'd be interested in trying others for comparison.

I was given some Ise Cha labeled gyokuro by a retired Banko ware distributor who was visiting here recently. I know his daughter. Ise is the province that Mie prefecture is in where they grow this tea and make Bankoyaki.

This tea has a very pronounced roasted flavor that dominates the flavor. It is quite smooth, forgiving, and, quite tasty. It being labeled gyokuro cha would fool anyone's palate. It's not like any gyokuro I've ever had. It is more like the Korean roasted green tea that I've had from O'sullok on Jeju Island.

Historical/Geographical Correction: Ise was the old name of the province that now is named Mie Prefecture.