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 valued 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 valued 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 a distinctive category of Japanese green tea produced in Japan, characterized by its curved, comma-shaped leaves rather than the typical needle-like form of most Japanese teas. This unique shape results from a modified rolling process in which the final straightening stage is omitted, allowing the leaves to retain a more natural, irregular structure. As a result, Tamaryokucha presents a different visual identity while maintaining the core principles of Japanese green tea production.
The tea can be produced using either steaming or pan-firing methods to halt oxidation, leading to two primary stylistic variations. The steamed version tends to emphasize fresh vegetal notes and umami, while the pan-fired style develops lighter roasted and nutty nuances. In both cases, the processing is carefully controlled to preserve clarity, balance, and a clean overall profile.
Tamaryokucha occupies a more specialized position within Japanese tea culture compared to Sencha, with production concentrated in specific regions and often in smaller quantities. It is valued for its softer and more rounded character, typically showing less pronounced astringency and a smoother texture. This makes it an approachable yet distinctive expression of Japanese green tea, offering variation within a well-defined tradition.
TERROIR
This Tamaryokucha is produced in Saga Prefecture, located on the island of Kyushu in Japan. The region is characterized by a mild, humid climate with relatively warm temperatures, frequent rainfall, and good air circulation, creating stable conditions for tea cultivation. The growing season begins earlier compared to more northern regions, allowing for consistent and well-developed leaf material.
The terrain in Saga includes gently sloping hills and low mountain areas, with well-drained soils often influenced by volcanic and sedimentary formations. These soils provide a balanced mineral composition that supports steady plant growth without excessive vigor. As a result, the tea develops a clean and well-defined structure, with clarity and controlled intensity in the cup. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, contributing to a balance between softness and structure. This is reflected in the final profile as a combination of fresh vegetal character, gentle sweetness, and mild, integrated astringency.
Another important aspect is the interaction between environment and local cultivation practices. Producers in the region carefully manage harvest timing, pruning, and processing techniques to align with these natural conditions. This coordination ensures that the tea expresses both the regional character of Saga and the refined approach of Japanese tea craftsmanship.
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 due 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 performs 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 a distinctive category of Japanese green tea produced in Japan, characterized by its curved, comma-shaped leaves rather than the typical needle-like form of most Japanese teas. This unique shape results from a modified rolling process in which the final straightening stage is omitted, allowing the leaves to retain a more natural, irregular structure. As a result, Tamaryokucha presents a different visual identity while maintaining the core principles of Japanese green tea production.
The tea can be produced using either steaming or pan-firing methods to halt oxidation, leading to two primary stylistic variations. The steamed version tends to emphasize fresh vegetal notes and umami, while the pan-fired style develops lighter roasted and nutty nuances. In both cases, the processing is carefully controlled to preserve clarity, balance, and a clean overall profile.
Tamaryokucha occupies a more specialized position within Japanese tea culture compared to Sencha, with production concentrated in specific regions and often in smaller quantities. It is valued for its softer and more rounded character, typically showing less pronounced astringency and a smoother texture. This makes it an approachable yet distinctive expression of Japanese green tea, offering variation within a well-defined tradition.
TERROIR
This Tamaryokucha is produced in Saga Prefecture, located on the island of Kyushu in Japan. The region is characterized by a mild, humid climate with relatively warm temperatures, frequent rainfall, and good air circulation, creating stable conditions for tea cultivation. The growing season begins earlier compared to more northern regions, allowing for consistent and well-developed leaf material.
The terrain in Saga includes gently sloping hills and low mountain areas, with well-drained soils often influenced by volcanic and sedimentary formations. These soils provide a balanced mineral composition that supports steady plant growth without excessive vigor. As a result, the tea develops a clean and well-defined structure, with clarity and controlled intensity in the cup. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, contributing to a balance between softness and structure. This is reflected in the final profile as a combination of fresh vegetal character, gentle sweetness, and mild, integrated astringency.
Another important aspect is the interaction between environment and local cultivation practices. Producers in the region carefully manage harvest timing, pruning, and processing techniques to align with these natural conditions. This coordination ensures that the tea expresses both the regional character of Saga and the refined approach of Japanese tea craftsmanship.
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 due 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 performs 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.
JAPANESE TEA
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