This unique tea is prepared by teamaster Nagao according to an ancient procedure, introduced to Japan by the Chinese more than 500 years ago. There are not many tea producers anymore who produce this kind of tea. Kamairicha, means pot or kettle-roasted tea. To prevent fermentation right after picking the tea, the tea is not heated by steaming it (temperature not exceeding 100°C) but by constantly stirring it in an iron pot (of which the surface temperature may rise to 300°C) or by heating it in a rotating stainless steel drum. The deep-roasting of the tea gives it its specific floral taste and beautiful aroma.