pan-fired green tea
A type of green tea where the leaves are heated in a hot pan after a short withering, a technique common in Chinese tea production. In Japan, it is a traditional method used for some regional teas like Ureshino-cha.
Pan-fired green tea is a green tea made using a method commonly seen in China.
Ureshino-cha is one of the representative pan-fired green teas.
Standard kanji spelling for pan-fired green tea.
Variant spelling without the okurigana り.
Compound of 釜 (kama, 'pot, pan'), 炒り (iri, 'frying, roasting', the continuative form of 炒る), and 茶 (cha, 'tea'). The term directly describes the pan-firing method used in its production.