Tamaryokucha

$ 35.00
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3 reviews
Size: 2 oz. canister

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 2 oz. canister

If you're a fan of Japanese green teas and haven't tried Tamaryokucha yet, you're missing out. This lesser-known tea has some of the most robust flavors out there. Grown in Ureshino, it is produced in a way that is a cross between Gyokuro and Sencha. The tea plants are shaded similar to Tencha (for making Matcha) or Gyokuro. This step increases the chlorophyll and decrease the bitterness. Then the leaves are plucked, but much younger than even a Sencha.

The result is an incredible tea with vivid green liquor and a flavor that excites the senses. The aroma is like seaweed and fresh cut grass and the flavor saturates your whole mouth with umami.



To get the most out of this tea steep it lower than usual (around 150°) for 1 minute. When resteeping, pour after 10 seconds.This tea is great for over 4 steeps and the leaves can be eaten afterwards with the addition of a little salt, dashi or soy sauce.



Origin: Ureshino, Japan

Harvest: 2024

Origin: Saga, Japan

Harvest: 2024



• Kabuseicha (shaded tea)

• Picked younger than sencha

• Steaming is 5 seconds short of "Fukamushi", so vivid green color and flavor

• Ultra rich and brothy

• Eat the leaves after steeping



• 6g (2tsp) tea per 8oz. water

• Steep 1 minute in 150°-160°F water

• Re-steep for 10 seconds, up to 3 times

This tea is best steeped in a side-handled kyusu

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 3g tea per 8oz. water

• Steep 3 minutes in 150°-160° water

• Re-steep one more time for 2-3 minutes (if desired)

SUBHEADING

ENRICH YOUR STEEPING

Learn more about the method of steeping Japanese green teas
with a side-handled kyusu

LEARN MORE