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Kamairicha is a type of tea that is pan-fired instead of being steamed. Currently, kamairicha represents a mere 0.3% of the overall Japanese tea production. One distinctive feature of kamairicha is its aroma called "kama-ka," toasty scent obtained from the tea leaves when they are heated in the iron pan. Withered Kamairicha is made by withering tea leaves after harvest, enhancing their floral aroma, and then produced using the traditional Kamairicha method. Although its production method is very similar to oolong tea, Withered Kamairicha features a lighter fermentation and less astringency compared to oolong teas from Taiwan or China.

Kamairicha and Withered Kamairicha are rarely produced in major tea regions like Shizuoka, Kagoshima, and Kyoto. Instead, they are predominantly crafted in the remote mountainous areas of Kyushu, specifically in Miyazaki, Kumamoto, and Saga. The limited production and small number of skilled producers contribute to the exceptional quality of these teas. Many award-winning teas in Japan come from these regions, showcasing the high level of craftsmanship.