TAMARYOKUCHA
CURLY GREEN TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Ureshino, Saga, Kyushu, Japan
Tamaryokucha is a distinctive style of Japanese green tea from Japan, known for its curved leaves rather than the typical needle form. It is produced either through steaming or pan-firing, resulting in a profile that can combine fresh vegetal clarity with light roasted or nutty nuances. The tea is famous for its balance, soft texture, and slightly more rounded, less astringent character compared to standard Sencha. MORE
AROMA
Floral, Cream
TASTE
Marine, Vegetal
CULTIVAR: Yabukita
HARVEST: Spring (Shincha), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Ureshino, Saga, Kyushu, Japan
Tamaryokucha is a distinctive style of Japanese green tea from Japan, known for its curved leaves rather than the typical needle form. It is produced either through steaming or pan-firing, resulting in a profile that can combine fresh vegetal clarity with light roasted or nutty nuances. The tea is famous for its balance, soft texture, and slightly more rounded, less astringent character compared to standard Sencha. MORE
AROMA
Floral, Cream
TASTE
Marine, Vegetal
CULTIVAR: Yabukita
HARVEST: Spring (Shincha), 2025
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
Tamaryokucha is one of Japan's rarest traditional green teas, accounting for only a small fraction of the country's total tea production. Unlike Sencha, whose leaves are rolled into straight needle-like shapes, Tamaryokucha undergoes a different finishing process that allows the leaves to retain their naturally curled, comma-like appearance, giving the tea its name, which can be translated as "ball green tea". It is also known as Guricha, “curly tea”. This distinctive processing method produces a cup with greater aromatic complexity, softer texture, and a more rounded character while preserving the freshness and vibrancy that define high-quality Japanese green tea.
Today, Tamaryokucha is produced almost exclusively on the island of Kyushu, particularly in Saga and Nagasaki Prefectures, where generations of tea producers have preserved this regional speciality. The tea is manufactured using the conventional steaming method, offering a distinctly Japanese profile, balancing fresh vegetal notes with gentle sweetness and refined umami.
Although it remains relatively unknown outside Japan, Tamaryokucha is highly appreciated by tea enthusiasts seeking something beyond the familiar profile of Sencha. Its unique appearance, elegant aroma, and harmonious balance between sweetness, freshness, and soft complexity make it one of the most distinctive expressions of Japanese green tea craftsmanship.
TERROIR
Tamaryokucha is closely associated with the historic tea-growing regions of Ureshino in Saga prefecture and neighbouring areas of Kyushu, where tea has been cultivated for centuries. Ureshino is considered one of Japan's oldest tea-producing regions and is home to one of the country's oldest surviving tea trees, a living reminder of the long tradition that has shaped the local tea culture. This deep historical connection continues to influence the region today, where knowledge and techniques have been passed down through generations of tea producers.
Kyushu, Japan's southernmost main island, provides an exceptional environment for tea cultivation. Formed by intense volcanic activity, the island is characterised by mineral-rich volcanic soils, mountain landscapes, clean rivers, and the influence of the surrounding seas. Warm, humid air, abundant rainfall, frequent morning mists, and long growing seasons allow tea plants to develop slowly while accumulating aromatic compounds, sweetness, and complexity. These natural conditions produce teas with remarkable purity, vibrant freshness, and expressive character.
The combination of Kyushu's unique volcanic terroir and Ureshino's centuries-old tea heritage gives Tamaryokucha its unmistakable identity. The tea reflects the region through its lively aroma, elegant sweetness, refined umami, and smooth texture, while preserving a style of green tea that remains one of Japan's most distinctive regional traditions.
ORGANOLEPTICS
The dry leaf is curved and irregular in shape, with a deep green tone and a slightly matte surface, reflecting the absence of final rolling. The aroma of the dry leaves is fresh and balanced, with notes of green herbs, light citrus zest, and a subtle nutty nuance depending on the processing style. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and expressive aromatic profile, where vegetal freshness is complemented by gentle sweetness and soft roasted undertones. As the leaves continue to unfold during brewing, the aroma becomes more integrated and rounded, combining fresh greenery with a light creamy depth and a refined, smooth character.
The aroma of the liquor is clean and soft, with a harmonious combination of fresh vegetal notes, light citrus hints, and a subtle sweet undertone. The taste is smooth and well-balanced, with a medium body and a rounded texture that feels less sharp compared to more typical Japanese green teas. Fresh vegetal notes form the base of the profile, gradually developing into gentle sweetness with a mild, controlled astringency and a faint nutty or lightly roasted nuance. The aftertaste is clean and refreshing, with a soft returning sweetness and a stable, balanced finish. In the empty cup after drinking, a delicate, sweet and slightly nutty aroma remains, leaving a calm and composed final impression.
GASTRONOMY
Tamaryokucha offers strong gastronomic versatility thanks to its balanced profile, combining fresh vegetal clarity with gentle sweetness and a rounded, less astringent structure. This makes it suitable both as a pairing tea and as a component in culinary applications, where it can be used in light infusions, sauces, or broths without dominating the dish.
In pairing, it works particularly well with a wide range of foods. It complements seafood such as grilled fish, shellfish, and lightly seasoned dishes, where its freshness enhances natural flavors. It also pairs well with poultry and vegetable-based cuisine, especially dishes with subtle sweetness or mild bitterness. In a more contemporary context, Tamaryokucha can be combined with soft cheeses and light desserts, where its smooth character and gentle complexity create balance.
The tea also does well when brewed at lower temperatures or prepared as a cold infusion. In this form, the sweetness becomes more pronounced, the texture softer, and the overall profile more approachable. Served chilled or over ice, it provides a clean and refreshing experience, making it suitable for modern gastronomy, casual pairing, and refined beverage presentations.
Tamaryokucha is one of Japan's rarest traditional green teas, accounting for only a small fraction of the country's total tea production. Unlike Sencha, whose leaves are rolled into straight needle-like shapes, Tamaryokucha undergoes a different finishing process that allows the leaves to retain their naturally curled, comma-like appearance, giving the tea its name, which can be translated as "ball green tea". It is also known as Guricha, “curly tea”. This distinctive processing method produces a cup with greater aromatic complexity, softer texture, and a more rounded character while preserving the freshness and vibrancy that define high-quality Japanese green tea.
Today, Tamaryokucha is produced almost exclusively on the island of Kyushu, particularly in Saga and Nagasaki Prefectures, where generations of tea producers have preserved this regional speciality. The tea is manufactured using the conventional steaming method, offering a distinctly Japanese profile, balancing fresh vegetal notes with gentle sweetness and refined umami.
Although it remains relatively unknown outside Japan, Tamaryokucha is highly appreciated by tea enthusiasts seeking something beyond the familiar profile of Sencha. Its unique appearance, elegant aroma, and harmonious balance between sweetness, freshness, and soft complexity make it one of the most distinctive expressions of Japanese green tea craftsmanship.
TERROIR
Tamaryokucha is closely associated with the historic tea-growing regions of Ureshino in Saga prefecture and neighbouring areas of Kyushu, where tea has been cultivated for centuries. Ureshino is considered one of Japan's oldest tea-producing regions and is home to one of the country's oldest surviving tea trees, a living reminder of the long tradition that has shaped the local tea culture. This deep historical connection continues to influence the region today, where knowledge and techniques have been passed down through generations of tea producers.
Kyushu, Japan's southernmost main island, provides an exceptional environment for tea cultivation. Formed by intense volcanic activity, the island is characterised by mineral-rich volcanic soils, mountain landscapes, clean rivers, and the influence of the surrounding seas. Warm, humid air, abundant rainfall, frequent morning mists, and long growing seasons allow tea plants to develop slowly while accumulating aromatic compounds, sweetness, and complexity. These natural conditions produce teas with remarkable purity, vibrant freshness, and expressive character.
The combination of Kyushu's unique volcanic terroir and Ureshino's centuries-old tea heritage gives Tamaryokucha its unmistakable identity. The tea reflects the region through its lively aroma, elegant sweetness, refined umami, and smooth texture, while preserving a style of green tea that remains one of Japan's most distinctive regional traditions.
ORGANOLEPTICS
The dry leaf is curved and irregular in shape, with a deep green tone and a slightly matte surface, reflecting the absence of final rolling. The aroma of the dry leaves is fresh and balanced, with notes of green herbs, light citrus zest, and a subtle nutty nuance depending on the processing style. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and expressive aromatic profile, where vegetal freshness is complemented by gentle sweetness and soft roasted undertones. As the leaves continue to unfold during brewing, the aroma becomes more integrated and rounded, combining fresh greenery with a light creamy depth and a refined, smooth character.
The aroma of the liquor is clean and soft, with a harmonious combination of fresh vegetal notes, light citrus hints, and a subtle sweet undertone. The taste is smooth and well-balanced, with a medium body and a rounded texture that feels less sharp compared to more typical Japanese green teas. Fresh vegetal notes form the base of the profile, gradually developing into gentle sweetness with a mild, controlled astringency and a faint nutty or lightly roasted nuance. The aftertaste is clean and refreshing, with a soft returning sweetness and a stable, balanced finish. In the empty cup after drinking, a delicate, sweet and slightly nutty aroma remains, leaving a calm and composed final impression.
GASTRONOMY
Tamaryokucha offers strong gastronomic versatility thanks to its balanced profile, combining fresh vegetal clarity with gentle sweetness and a rounded, less astringent structure. This makes it suitable both as a pairing tea and as a component in culinary applications, where it can be used in light infusions, sauces, or broths without dominating the dish.
In pairing, it works particularly well with a wide range of foods. It complements seafood such as grilled fish, shellfish, and lightly seasoned dishes, where its freshness enhances natural flavors. It also pairs well with poultry and vegetable-based cuisine, especially dishes with subtle sweetness or mild bitterness. In a more contemporary context, Tamaryokucha can be combined with soft cheeses and light desserts, where its smooth character and gentle complexity create balance.
The tea also does well when brewed at lower temperatures or prepared as a cold infusion. In this form, the sweetness becomes more pronounced, the texture softer, and the overall profile more approachable. Served chilled or over ice, it provides a clean and refreshing experience, making it suitable for modern gastronomy, casual pairing, and refined beverage presentations.
"During my expedition to Japan in 2024, I had the opportunity to spend time with a tea producer whose profession is quite common in Japan, yet surprisingly rare in most other tea-producing countries. Rather than cultivating tea himself, his expertise lies in sourcing raw material from tea farmers and carefully selected finished teas from producers, refining them further, and creating original blends with remarkable consistency. Tamaryokucha has become one of his specialties, and it was fascinating to see how much knowledge, experience, and precision are required to create a tea that feels so harmonious and complete.
Visiting his factory was one of the highlights of the journey. Every room reflected the values that define Japanese tea craftsmanship: immaculate cleanliness, thoughtful organization, innovative machinery, and precisely controlled storage conditions. We spent hours discussing tea auctions, blending, competitions, the challenges of maintaining quality, and the unique place Tamaryokucha holds within Japanese tea culture. Later, we travelled together to visit one of Japan's oldest tea trees, a place deeply connected with the history of tea in Kyushu. Every time I prepare Tamaryokucha, I find myself returning to those conversations, that factory, and the quiet atmosphere of Ureshino, reminders that every great tea carries not only the character of its origin but also the people who dedicate their lives to preserving it."
— Andrei Ivanovs, Founder of AN SHIM TEA
Visiting his factory was one of the highlights of the journey. Every room reflected the values that define Japanese tea craftsmanship: immaculate cleanliness, thoughtful organization, innovative machinery, and precisely controlled storage conditions. We spent hours discussing tea auctions, blending, competitions, the challenges of maintaining quality, and the unique place Tamaryokucha holds within Japanese tea culture. Later, we travelled together to visit one of Japan's oldest tea trees, a place deeply connected with the history of tea in Kyushu. Every time I prepare Tamaryokucha, I find myself returning to those conversations, that factory, and the quiet atmosphere of Ureshino, reminders that every great tea carries not only the character of its origin but also the people who dedicate their lives to preserving it."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
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