Matches in DBpedia 2016-04 for { ?s ?p "Kamairicha (釜炒り茶) is a Japanese tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter 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 different rolling techniques used produce teas of different leaf form. Kamairicha is processed as a pelleted or flat leaf.Regions: Several southern regions are known for making fine Kamairicha. Sechibaru in Nagasaki Prefecture and Ureshino in Saga Prefecture are two of the most respected for their pan-fried manufacturing process.Popularity: Kamairicha is generally not available in the West, however a few specialist tea merchants are making this tea more well known.Flavor/Aroma: This Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in China today. It is sometimes referred to as ‘Chinese green tea’ by the Japanese owing to the pan-frying processing of this richly flavored tea."@en }
Showing triples 1 to 2 of
2
with 100 triples per page.
- Kamairicha abstract "Kamairicha (釜炒り茶) is a Japanese tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter 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 different rolling techniques used produce teas of different leaf form. Kamairicha is processed as a pelleted or flat leaf.Regions: Several southern regions are known for making fine Kamairicha. Sechibaru in Nagasaki Prefecture and Ureshino in Saga Prefecture are two of the most respected for their pan-fried manufacturing process.Popularity: Kamairicha is generally not available in the West, however a few specialist tea merchants are making this tea more well known.Flavor/Aroma: This Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in China today. It is sometimes referred to as ‘Chinese green tea’ by the Japanese owing to the pan-frying processing of this richly flavored tea.".
- Q4210698 abstract "Kamairicha (釜炒り茶) is a Japanese tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter 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 different rolling techniques used produce teas of different leaf form. Kamairicha is processed as a pelleted or flat leaf.Regions: Several southern regions are known for making fine Kamairicha. Sechibaru in Nagasaki Prefecture and Ureshino in Saga Prefecture are two of the most respected for their pan-fried manufacturing process.Popularity: Kamairicha is generally not available in the West, however a few specialist tea merchants are making this tea more well known.Flavor/Aroma: This Kamairi process develops sweet, mildly roasted flavors, which are very similar to the pan-fried teas produced in China today. It is sometimes referred to as ‘Chinese green tea’ by the Japanese owing to the pan-frying processing of this richly flavored tea.".