Kamacha offers a unique taste, standing out from other traditional Japanese green teas. The leaves are gently pan-fried to bring nutty qualities, similar to Chinese style teas. This method of tea production was brought to Japan from China and was the original technique used to produce tea. This tea from the southern island of Kyushu features a bright and nutty taste mixed with vegetal sweetness. Drink it warm during a lazy summer morning or cold-steep it and serve it chilled on a hot afternoon.