Kamairicha (釜炒り茶) is a Japanese green tea produced by pan-frying tea leaves during the early stages of production. It is most commonly produced in the western region of Japan. Kamairicha has a mildly roasted flavour with more sweet and fresh notes than bitter ones. It does not undergo the usual steam treatments of Japanese tea and does not have the characteristic astringent taste of most Japanese tea. After a short withering, they are fired in hot iron pans of up to 300 °C with repeated agitation to prevent charring. The various rolling techniques used produce teas of different leaf form. It is made of leaves that are shaped like commas or magatama.

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