ARACHA TAMARYOKUCHA
ROUGH TEA
GREEN TEA
Ureshino, Saga, Kyushu, Japan
Aracha Tamaryokucha is a traditional Japanese green tea distinguished by its naturally curled leaves and distinctive character, presented in its unfinished aracha form before the final refining process. Unlike fully finished Tamaryokucha, Aracha retains a broader range of leaf components and a more rustic, expressive profile, offering an authentic insight into the tea's original character immediately after primary processing. Combining fresh vegetal notes, delicate sweetness, gentle umami, and a pleasantly rounded texture, this tea reveals the natural qualities of Japanese green tea in a particularly pure and unrefined expression. MORE
AROMA
Floral, vegetal
TASTE
Marine, nutty
HARVEST: Spring (Shincha), 2026
GREEN TEA
Ureshino, Saga, Kyushu, Japan
Aracha Tamaryokucha is a traditional Japanese green tea distinguished by its naturally curled leaves and distinctive character, presented in its unfinished aracha form before the final refining process. Unlike fully finished Tamaryokucha, Aracha retains a broader range of leaf components and a more rustic, expressive profile, offering an authentic insight into the tea's original character immediately after primary processing. Combining fresh vegetal notes, delicate sweetness, gentle umami, and a pleasantly rounded texture, this tea reveals the natural qualities of Japanese green tea in a particularly pure and unrefined expression. MORE
AROMA
Floral, vegetal
TASTE
Marine, nutty
HARVEST: Spring (Shincha), 2026
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Aracha, literally translated as "rough tea" or "unrefined tea," is an important stage in traditional Japanese tea production, representing tea that has undergone primary processing but has not yet been subjected to the final refining and sorting procedures. Unlike finished Japanese green teas, which are carefully sorted, graded, blended, and often subjected to additional firing, Aracha retains its original composition, including whole leaves, broken leaf fragments, stems, and fine particles. This makes it particularly interesting for understanding the natural character of the raw material and the craftsmanship involved in the initial stages of tea production.
In Japan, Aracha is not a separate category of tea but rather an intermediate product in the manufacturing process. After harvesting, fresh tea leaves undergo steaming to prevent enzymatic oxidation, followed by a series of rolling and drying stages that reduce moisture and develop the characteristic appearance, aroma, and texture of Japanese green tea. The resulting Aracha is typically delivered to specialized tea merchants or refining facilities, where it undergoes shiage, the final processing stage that transforms it into a commercially finished tea. This process generally includes sorting, removal of stems and fine particles, grading, blending, and controlled final heating, known as hiire.
Aracha Tamaryokucha represents a particularly interesting expression of this tradition. Tamaryokucha, meaning "curled green tea," is distinguished by its naturally curved, comma-shaped leaves, which differ from the straight, needle-like appearance characteristic of most Japanese Sencha. Its distinctive shape results from a processing method that omits the final straightening stage traditionally used in Sencha production. Tamaryokucha can be produced using either steaming or pan-firing techniques, although steamed Tamaryokucha is particularly associated with the tea-producing regions of Kyushu.
Presented in its Aracha form, Tamaryokucha retains a broader range of leaf components and a character that is closer to its condition immediately after primary processing. Without the additional refinement and final firing commonly applied to finished tea, its aromatic profile may emphasize fresh vegetal notes, gentle sweetness, delicate umami, and the natural fragrance of the tea leaves. The presence of different leaf fractions can also contribute to a more varied infusion, offering an opportunity to explore how sorting and refinement influence the final sensory characteristics of Japanese green tea.
For tea enthusiasts and professionals, Aracha offers a valuable perspective on Japanese tea craftsmanship. It allows us to experience tea at a stage that is normally reserved for producers, tea merchants, and professional tasters, revealing the relationship between raw material, primary processing, and the subsequent decisions that shape the finished product. Aracha Tamaryokucha is therefore not simply an unfinished version of a familiar Japanese green tea, but an opportunity to appreciate the original character of the leaves and gain a deeper understanding of the traditional Japanese approach to tea production.
TERROIR
Aracha Tamaryokucha originates from Ureshino, Saga Prefecture, on the island of Kyushu in southwestern Japan. Ureshino is one of Japan's historically significant tea-producing regions, particularly renowned for its distinctive curled green teas, collectively known as Ureshino Cha. Tea cultivation in this area dates back several centuries, with local traditions closely associated with the development of Japanese pan-fired green tea, or Kamairicha, as well as the later production of steamed Tamaryokucha. Today, Ureshino remains an important center of Japanese tea craftsmanship, where traditional knowledge and modern production techniques coexist.
The tea-growing landscapes of Ureshino are characterized by rolling hills, forested mountains, and carefully cultivated tea gardens situated at varying elevations. The region experiences a humid subtropical climate, with abundant seasonal rainfall, warm summers, and relatively mild winters. Frequent morning mist, particularly in the valleys and surrounding hills, creates naturally humid conditions that can moderate sunlight exposure and support gradual leaf development. Variations between daytime and nighttime temperatures, together with the seasonal rhythm of the local climate, contribute to the development of the tea's aromatic and chemical composition.
The soils of the Ureshino region are influenced by the complex geological history of northwestern Kyushu, including volcanic activity and the weathering of local rock formations. Well-drained hillside soils, combined with adequate moisture and careful agricultural management, provide favorable conditions for cultivating high-quality tea. The interaction between soil composition, rainfall, temperature, and sunlight influences the accumulation of amino acids, catechins, and aromatic precursors in the fresh leaves, contributing to the balance of sweetness, umami, freshness, and gentle astringency appreciated in Japanese green tea.
Ureshino's terroir is particularly well suited to the production of Tamaryokucha, whose characteristic curled leaves and rounded sensory profile distinguish it from conventional Japanese Sencha. In its Aracha form, the tea offers an especially direct expression of the relationship between the growing environment and primary processing. Without the additional sorting and final firing associated with finished tea, the natural characteristics of the harvested leaves remain more immediately recognizable, revealing the fresh vegetal fragrance, delicate sweetness, and refined umami associated with high-quality green tea from Ureshino.
The combination of Ureshino's favorable natural conditions, centuries of tea cultivation, and specialized processing traditions gives this Aracha Tamaryokucha its distinctive regional identity. It represents an opportunity to explore not only the terroir of one of Japan's established tea-producing regions, but also the original character of Japanese green tea before the final stages of refinement.
ORGANOLEPTICS
The dry leaf presents a heterogeneous appearance characteristic of Aracha, combining naturally curled, comma-shaped leaves with smaller fragments, delicate stems, and fine particles. Its colour ranges from deep green to vibrant emerald, with occasional lighter green and olive tones. The aroma of the dry leaves is fresh and expressive, revealing notes of young grass, steamed vegetables, sweet herbs, and a delicate marine freshness. In a preheated teapot, the leaves release a rich and concentrated fragrance, combining freshly steamed greens, tender spinach, sweet peas, and subtle floral nuances. As the infusion develops, the aroma becomes softer and more integrated, revealing a pleasant balance between vegetal freshness, natural sweetness, and gentle umami.
The aroma of the liquor is clean and refreshing, with pronounced notes of steamed greens, fresh herbs, and a delicate sweetness reminiscent of young vegetables. The taste is lively yet remarkably smooth, with a medium body and a soft, slightly creamy texture. A gentle umami forms the foundation of the profile, supported by natural sweetness, fresh vegetal tones, and a mild, well-integrated astringency that provides structure and clarity. The characteristic Tamaryokucha profile reveals a harmonious balance between freshness and roundness, while its unrefined Aracha form contributes a more expressive and slightly rustic character. The mouthfeel is smooth and pleasantly coating, with a refreshing quality that remains throughout successive infusions. The aftertaste is clean and persistent, with returning sweetness, delicate umami, and lingering notes of fresh green vegetables. In the empty cup after drinking, a gentle fragrance of steamed greens, sweet herbs, and subtle floral notes remains, leaving a fresh, elegant, and naturally sweet final impression.
Aracha, literally translated as "rough tea" or "unrefined tea," is an important stage in traditional Japanese tea production, representing tea that has undergone primary processing but has not yet been subjected to the final refining and sorting procedures. Unlike finished Japanese green teas, which are carefully sorted, graded, blended, and often subjected to additional firing, Aracha retains its original composition, including whole leaves, broken leaf fragments, stems, and fine particles. This makes it particularly interesting for understanding the natural character of the raw material and the craftsmanship involved in the initial stages of tea production.
In Japan, Aracha is not a separate category of tea but rather an intermediate product in the manufacturing process. After harvesting, fresh tea leaves undergo steaming to prevent enzymatic oxidation, followed by a series of rolling and drying stages that reduce moisture and develop the characteristic appearance, aroma, and texture of Japanese green tea. The resulting Aracha is typically delivered to specialized tea merchants or refining facilities, where it undergoes shiage, the final processing stage that transforms it into a commercially finished tea. This process generally includes sorting, removal of stems and fine particles, grading, blending, and controlled final heating, known as hiire.
Aracha Tamaryokucha represents a particularly interesting expression of this tradition. Tamaryokucha, meaning "curled green tea," is distinguished by its naturally curved, comma-shaped leaves, which differ from the straight, needle-like appearance characteristic of most Japanese Sencha. Its distinctive shape results from a processing method that omits the final straightening stage traditionally used in Sencha production. Tamaryokucha can be produced using either steaming or pan-firing techniques, although steamed Tamaryokucha is particularly associated with the tea-producing regions of Kyushu.
Presented in its Aracha form, Tamaryokucha retains a broader range of leaf components and a character that is closer to its condition immediately after primary processing. Without the additional refinement and final firing commonly applied to finished tea, its aromatic profile may emphasize fresh vegetal notes, gentle sweetness, delicate umami, and the natural fragrance of the tea leaves. The presence of different leaf fractions can also contribute to a more varied infusion, offering an opportunity to explore how sorting and refinement influence the final sensory characteristics of Japanese green tea.
For tea enthusiasts and professionals, Aracha offers a valuable perspective on Japanese tea craftsmanship. It allows us to experience tea at a stage that is normally reserved for producers, tea merchants, and professional tasters, revealing the relationship between raw material, primary processing, and the subsequent decisions that shape the finished product. Aracha Tamaryokucha is therefore not simply an unfinished version of a familiar Japanese green tea, but an opportunity to appreciate the original character of the leaves and gain a deeper understanding of the traditional Japanese approach to tea production.
TERROIR
Aracha Tamaryokucha originates from Ureshino, Saga Prefecture, on the island of Kyushu in southwestern Japan. Ureshino is one of Japan's historically significant tea-producing regions, particularly renowned for its distinctive curled green teas, collectively known as Ureshino Cha. Tea cultivation in this area dates back several centuries, with local traditions closely associated with the development of Japanese pan-fired green tea, or Kamairicha, as well as the later production of steamed Tamaryokucha. Today, Ureshino remains an important center of Japanese tea craftsmanship, where traditional knowledge and modern production techniques coexist.
The tea-growing landscapes of Ureshino are characterized by rolling hills, forested mountains, and carefully cultivated tea gardens situated at varying elevations. The region experiences a humid subtropical climate, with abundant seasonal rainfall, warm summers, and relatively mild winters. Frequent morning mist, particularly in the valleys and surrounding hills, creates naturally humid conditions that can moderate sunlight exposure and support gradual leaf development. Variations between daytime and nighttime temperatures, together with the seasonal rhythm of the local climate, contribute to the development of the tea's aromatic and chemical composition.
The soils of the Ureshino region are influenced by the complex geological history of northwestern Kyushu, including volcanic activity and the weathering of local rock formations. Well-drained hillside soils, combined with adequate moisture and careful agricultural management, provide favorable conditions for cultivating high-quality tea. The interaction between soil composition, rainfall, temperature, and sunlight influences the accumulation of amino acids, catechins, and aromatic precursors in the fresh leaves, contributing to the balance of sweetness, umami, freshness, and gentle astringency appreciated in Japanese green tea.
Ureshino's terroir is particularly well suited to the production of Tamaryokucha, whose characteristic curled leaves and rounded sensory profile distinguish it from conventional Japanese Sencha. In its Aracha form, the tea offers an especially direct expression of the relationship between the growing environment and primary processing. Without the additional sorting and final firing associated with finished tea, the natural characteristics of the harvested leaves remain more immediately recognizable, revealing the fresh vegetal fragrance, delicate sweetness, and refined umami associated with high-quality green tea from Ureshino.
The combination of Ureshino's favorable natural conditions, centuries of tea cultivation, and specialized processing traditions gives this Aracha Tamaryokucha its distinctive regional identity. It represents an opportunity to explore not only the terroir of one of Japan's established tea-producing regions, but also the original character of Japanese green tea before the final stages of refinement.
ORGANOLEPTICS
The dry leaf presents a heterogeneous appearance characteristic of Aracha, combining naturally curled, comma-shaped leaves with smaller fragments, delicate stems, and fine particles. Its colour ranges from deep green to vibrant emerald, with occasional lighter green and olive tones. The aroma of the dry leaves is fresh and expressive, revealing notes of young grass, steamed vegetables, sweet herbs, and a delicate marine freshness. In a preheated teapot, the leaves release a rich and concentrated fragrance, combining freshly steamed greens, tender spinach, sweet peas, and subtle floral nuances. As the infusion develops, the aroma becomes softer and more integrated, revealing a pleasant balance between vegetal freshness, natural sweetness, and gentle umami.
The aroma of the liquor is clean and refreshing, with pronounced notes of steamed greens, fresh herbs, and a delicate sweetness reminiscent of young vegetables. The taste is lively yet remarkably smooth, with a medium body and a soft, slightly creamy texture. A gentle umami forms the foundation of the profile, supported by natural sweetness, fresh vegetal tones, and a mild, well-integrated astringency that provides structure and clarity. The characteristic Tamaryokucha profile reveals a harmonious balance between freshness and roundness, while its unrefined Aracha form contributes a more expressive and slightly rustic character. The mouthfeel is smooth and pleasantly coating, with a refreshing quality that remains throughout successive infusions. The aftertaste is clean and persistent, with returning sweetness, delicate umami, and lingering notes of fresh green vegetables. In the empty cup after drinking, a gentle fragrance of steamed greens, sweet herbs, and subtle floral notes remains, leaving a fresh, elegant, and naturally sweet final impression.
JAPANESE TEA
Explore more Japanese classic teas from the AN SHIM TEA Collection.