TAMARYOKUCHA
CURLY GREEN TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Ureshino, Saga, Kyushu, Japan
Tamaryokucha "Curly Green Tea" is a distinctive Japanese green tea known for its gently coiled leaves and vibrant, emerald hue. Crafted through careful steaming or pan-firing, it offers a refreshing, mildly sweet flavor with notes of citrus, steamed greens, and a subtle umami finish. MORE
AROMA
Floral, Cream
TASTE
Marine, Vegetal
HARVEST: Spring (Shincha), 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Ureshino, Saga, Kyushu, Japan
Tamaryokucha "Curly Green Tea" is a distinctive Japanese green tea known for its gently coiled leaves and vibrant, emerald hue. Crafted through careful steaming or pan-firing, it offers a refreshing, mildly sweet flavor with notes of citrus, steamed greens, and a subtle umami finish. MORE
AROMA
Floral, Cream
TASTE
Marine, Vegetal
HARVEST: Spring (Shincha), 2024
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 Japanese green tea from the Shizuoka and Kagoshima prefectures. It is known for its unique appearance and distinctive flavor profile. The name "tamaryokucha" translates to "curled green tea." This tea is characterized by its curled, twisted leaves resulting from a specific processing method. The leaves are typically hand-rolled or machine-rolled, giving them a distinctive shape. Tamaryokucha generally has a rich, sweet, and umami flavor with a smooth finish. It tends to have a well-rounded taste that is less astringent than other green teas, making it quite appealing to a wide range of tea drinkers. Tamaryokucha is a delightful option for those looking to explore different types of Japanese tea, especially if they enjoy the complexity and nuances of green tea.
ORIGIN
Saga Prefecture, located on Kyushu Island in Japan, is renowned for its tea production, particularly its high-quality green tea. The most notable tea region in Saga is Ureshino City. Ureshino tea is primarily produced as Sencha but includes varieties like Gyokuro and Bancha. It has gained recognition for its high quality and is often awarded prizes. The teas from Saga are generally noted for their sweetness and rich umami flavors, usually attributed to the area's favorable growing conditions, including soil quality, climate, and traditional processing methods.
ORGANOLEPTIC
Experienced connoisseurs of Japanese loose-leaf tea will immediately notice the uniqueness of its appearance, which is related to how the leaves are rolled. This type of tea is a quintessence of traditionally hand-rolled green tea, produced only on the southern island of Kyushu, known as Kamairicha, and traditional Japanese green tea called "Sencha." The result delights with its fresh, vegetal-marine fragrance, accented with notes of light roasting. The dry tea leaf has a soft roasted aroma, creamy umami tones, and slightly marine, vegetal notes! In a warmed teapot, the aroma reveals sweet caramel nuances. A vibrant confectionery motif accompanies the milky-cream floral notes. The tea tastes delicate, soft, and lovely, with light herbal, floral, and creamy notes. The infusion brews to a light jade color, transparent and clear. The tea has a long, refreshing aftertaste and a relaxing effect. An empty bowl has a unique sweet aroma with notes of cotton candy, burnt sugar, and caramel. In subsequent infusions, the tea develops more salty marine vegetal notes. The taste becomes more multifaceted and profound, acquiring a soft, velvety texture. This excellent green tea allows one to broaden one's horizons in understanding Japanese tea and experience something unusual and rare.
GASTRONOMY
Tamaryokucha, with its bright freshness and gentle citrus aroma, pairs naturally with light, elegant cuisine. Its soft umami and subtle sweetness allow it to complement delicate flavors without overwhelming them. It harmonizes beautifully with white fish, shrimp, or scallop dishes, enhancing the natural sweetness of seafood. Its lively acidity and clean finish make it an excellent match for grilled vegetables, salads with citrus dressings, and rice dishes, where it refreshes the palate and adds balance. Tamaryokucha also pairs well with light chicken dishes, tofu, and vegetable tempura, supporting gentle textures with its smooth, rounded taste. For dessert, it complements yuzu cakes, citrus sorbets, or almond pastries, where its bright character and mild sweetness bring harmony and freshness. This tea’s refined liveliness makes it a versatile and graceful companion to both traditional Japanese and modern cuisine.
Tamaryokucha is Japanese green tea from the Shizuoka and Kagoshima prefectures. It is known for its unique appearance and distinctive flavor profile. The name "tamaryokucha" translates to "curled green tea." This tea is characterized by its curled, twisted leaves resulting from a specific processing method. The leaves are typically hand-rolled or machine-rolled, giving them a distinctive shape. Tamaryokucha generally has a rich, sweet, and umami flavor with a smooth finish. It tends to have a well-rounded taste that is less astringent than other green teas, making it quite appealing to a wide range of tea drinkers. Tamaryokucha is a delightful option for those looking to explore different types of Japanese tea, especially if they enjoy the complexity and nuances of green tea.
ORIGIN
Saga Prefecture, located on Kyushu Island in Japan, is renowned for its tea production, particularly its high-quality green tea. The most notable tea region in Saga is Ureshino City. Ureshino tea is primarily produced as Sencha but includes varieties like Gyokuro and Bancha. It has gained recognition for its high quality and is often awarded prizes. The teas from Saga are generally noted for their sweetness and rich umami flavors, usually attributed to the area's favorable growing conditions, including soil quality, climate, and traditional processing methods.
ORGANOLEPTIC
Experienced connoisseurs of Japanese loose-leaf tea will immediately notice the uniqueness of its appearance, which is related to how the leaves are rolled. This type of tea is a quintessence of traditionally hand-rolled green tea, produced only on the southern island of Kyushu, known as Kamairicha, and traditional Japanese green tea called "Sencha." The result delights with its fresh, vegetal-marine fragrance, accented with notes of light roasting. The dry tea leaf has a soft roasted aroma, creamy umami tones, and slightly marine, vegetal notes! In a warmed teapot, the aroma reveals sweet caramel nuances. A vibrant confectionery motif accompanies the milky-cream floral notes. The tea tastes delicate, soft, and lovely, with light herbal, floral, and creamy notes. The infusion brews to a light jade color, transparent and clear. The tea has a long, refreshing aftertaste and a relaxing effect. An empty bowl has a unique sweet aroma with notes of cotton candy, burnt sugar, and caramel. In subsequent infusions, the tea develops more salty marine vegetal notes. The taste becomes more multifaceted and profound, acquiring a soft, velvety texture. This excellent green tea allows one to broaden one's horizons in understanding Japanese tea and experience something unusual and rare.
GASTRONOMY
Tamaryokucha, with its bright freshness and gentle citrus aroma, pairs naturally with light, elegant cuisine. Its soft umami and subtle sweetness allow it to complement delicate flavors without overwhelming them. It harmonizes beautifully with white fish, shrimp, or scallop dishes, enhancing the natural sweetness of seafood. Its lively acidity and clean finish make it an excellent match for grilled vegetables, salads with citrus dressings, and rice dishes, where it refreshes the palate and adds balance. Tamaryokucha also pairs well with light chicken dishes, tofu, and vegetable tempura, supporting gentle textures with its smooth, rounded taste. For dessert, it complements yuzu cakes, citrus sorbets, or almond pastries, where its bright character and mild sweetness bring harmony and freshness. This tea’s refined liveliness makes it a versatile and graceful companion to both traditional Japanese and modern cuisine.
AN SHIM TEA - AWARD-WINNING TEA
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