TAMARYOKUCHA SAGA
HAND ROLLED, STEAMED TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Ureshino, Saga, Kyushu, Japan
Tamaryokucha is a type of Japanese green tea from the Shizuoka and Kagoshima prefectures. It is known for its unique appearance and distinctive flavor profile. MORE
AROMA
Floral, Cream
TASTE
Marine, Vegetal
HARVEST: 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Ureshino, Saga, Kyushu, Japan
Tamaryokucha is a type of Japanese green tea from the Shizuoka and Kagoshima prefectures. It is known for its unique appearance and distinctive flavor profile. MORE
AROMA
Floral, Cream
TASTE
Marine, Vegetal
HARVEST: 2024
Due to the special cultivars, climate, and quality of the tea leaves, this type of 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 to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 60-80 °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
HAND ROLLED, STEAMED GREEN TEA from URESHINO
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 can be less astringent than other types of green tea, 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 sweet, 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 deep, acquiring a soft, velvety texture. This excellent green tea provides an opportunity to broaden one's horizons in understanding Japanese tea and experience something unusual and rare.
GASTRONOMY
Tamaryokuchais a beautiful aperitif before a meal, making it an elegant alternative to wine. It offers versatility, allowing for classic hot methods and refreshing cold-brewing techniques. For cold brewing, infuse the tea leaves in cold water for 1.5 to 3 hours, resulting in a light, tender, and richly flavored infusion. The tea’s sweet taste and distinct umami notes pair beautifully with light dishes such as salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. Gyokuro's complex flavor profile also invites experimentation with savory and sweet foods to discover delightful pairings. You can also enhance culinary creations by adding Gyokuro to sauces, vinegar, or oils, allowing the flavors to meld over time. This adaptability makes Gyokuro a truly unique tea that complements a wide range of dishes, elevating any dining experience.
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 can be less astringent than other types of green tea, 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 sweet, 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 deep, acquiring a soft, velvety texture. This excellent green tea provides an opportunity to broaden one's horizons in understanding Japanese tea and experience something unusual and rare.
GASTRONOMY
Tamaryokuchais a beautiful aperitif before a meal, making it an elegant alternative to wine. It offers versatility, allowing for classic hot methods and refreshing cold-brewing techniques. For cold brewing, infuse the tea leaves in cold water for 1.5 to 3 hours, resulting in a light, tender, and richly flavored infusion. The tea’s sweet taste and distinct umami notes pair beautifully with light dishes such as salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. Gyokuro's complex flavor profile also invites experimentation with savory and sweet foods to discover delightful pairings. You can also enhance culinary creations by adding Gyokuro to sauces, vinegar, or oils, allowing the flavors to meld over time. This adaptability makes Gyokuro a truly unique tea that complements a wide range of dishes, elevating any dining experience.
AN SHIM TEA - AWARD-WINNING TEA
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