Watanabe Green
Watanabe Green is a rare and distinctive kamairicha, a pan-fired green tea crafted by Jun Watanabe of Deai Farm. While nearly all Japanese green teas are steamed during the kill-green stage—a crucial step that halts oxidation—kamairicha follows the pan-firing method more commonly seen in other tea-producing regions.
This tea is Watanabe’s personal project, a departure from tradition that results in a uniquely curled leaf shape by skipping several rolling stages typical of sencha production. Made from the Yabukita cultivar, it offers a savory-smooth cup with notes of nori and roasted nuts, followed by a lingering sweet butter cookie finish.
Hot infusion: Use 3g (1 Tbsp) with 8 oz (240ml) at 185°F for 2 min.
Cold infusion: Use 3g (1 Tbsp) with 8 oz (240ml) with ice water for 10-15 min.
Reinfuse once.
Choose between:
1 oz. (30g) packet — Approximately 20 cups if reinfused as recommended.
2 oz. (60g) tin — Approximately 40 cups if reinfused as recommended.
Watanabe Green is a rare and distinctive kamairicha, a pan-fired green tea crafted by Jun Watanabe of Deai Farm. While nearly all Japanese green teas are steamed during the kill-green stage—a crucial step that halts oxidation—kamairicha follows the pan-firing method more commonly seen in other tea-producing regions.
This tea is Watanabe’s personal project, a departure from tradition that results in a uniquely curled leaf shape by skipping several rolling stages typical of sencha production. Made from the Yabukita cultivar, it offers a savory-smooth cup with notes of nori and roasted nuts, followed by a lingering sweet butter cookie finish.
Hot infusion: Use 3g (1 Tbsp) with 8 oz (240ml) at 185°F for 2 min.
Cold infusion: Use 3g (1 Tbsp) with 8 oz (240ml) with ice water for 10-15 min.
Reinfuse once.
Choose between:
1 oz. (30g) packet — Approximately 20 cups if reinfused as recommended.
2 oz. (60g) tin — Approximately 40 cups if reinfused as recommended.
Watanabe Green is a rare and distinctive kamairicha, a pan-fired green tea crafted by Jun Watanabe of Deai Farm. While nearly all Japanese green teas are steamed during the kill-green stage—a crucial step that halts oxidation—kamairicha follows the pan-firing method more commonly seen in other tea-producing regions.
This tea is Watanabe’s personal project, a departure from tradition that results in a uniquely curled leaf shape by skipping several rolling stages typical of sencha production. Made from the Yabukita cultivar, it offers a savory-smooth cup with notes of nori and roasted nuts, followed by a lingering sweet butter cookie finish.
Hot infusion: Use 3g (1 Tbsp) with 8 oz (240ml) at 185°F for 2 min.
Cold infusion: Use 3g (1 Tbsp) with 8 oz (240ml) with ice water for 10-15 min.
Reinfuse once.
Choose between:
1 oz. (30g) packet — Approximately 20 cups if reinfused as recommended.
2 oz. (60g) tin — Approximately 40 cups if reinfused as recommended.
Origin: Shimada, Shizuoka, Japan
Cultivars: Yabukita
