Tamaryokucha

Tamaryokucha – Green Tea

Origin: Japan

Infusion Temperature: 70°-75° Celsius

Infusion Time: 30-60 seconds

Serving Size: 4-5 grams/140 ml (adjust to taste);

Tamaryokucha (玉緑茶), literally meaning “coiled green tea,” is a rare and distinguished Japanese green tea known for its curled leaves, vibrant liquor, and unique sensory profile. Cultivated organically on Fuke Jima, one of the remote Goto Islands in the Nagasaki Prefecture, this tea offers a fascinating departure from the familiar needle shaped Sencha varieties and delivers a flavor that bridges Japanese and Chinese tea traditions.

Tamaryokucha’s production began in early 20th-century Kyushu as a response to foreign markets particularly the Russian Empire seeking a Japanese green tea that resembled the more mellow, rounded character of Chinese green teas. Thus was born the “Guricha” style a form of steamed green tea in which the leaves are curled instead of rolled into needles.

The result is a tea that retains the brightness and clarity of Japanese steaming methods while offering a smoother, less grassy profile like as a freshly steamed spinach, often with nutty roasted pistachio and walnuts, and fruity undertones of hints of ripe avocado and a crisp, refreshing finish with notes of green apple. Buttery and round on the palate, yhe texture is creamy, smooth, and well-rounded. Offering once infused a bright green, with a slightly golden hue color.

This aromas and flavors profile makes Tamaryokucha incredibly accessible yet complex, appreciated by both seasoned green tea enthusiasts and those exploring the world of Japanese teas for the first time. Tamaryokucha is crafted using the Mushisei steamed method, but with a twist unlike Sencha, it omits the final rolling stage. Instead, the leaves are lightly pan-finished, giving them a gentle roasted character while preserving their green vitality.

Before harvest, the tea bushes are shaded for approximately 15 days, increasing the levels of L-Theanine and other amino acids. This technique contributes to the tea’s balanced umami and sweetness, reducing bitterness and giving to the infusion its signature silky, buttery mouthfeel.

To fully enjoy the evolving complexity of this tea, we suggest preparing it in the Asian style Gong Fu-inspired method. The curled leaves unfurl gracefully over successive steeps, offering subtle shifts in flavor and fragrance that evolve from vegetal and creamy to crisp and fruity.

Brewing Recommendations:

• Short steep times 30-60 seconds for the first infusion;
• Multiple infusions up to 3-5 times, slightly increasing steeping time with each round;
• Vessel: Small kyusu or gaiwan, or a glass teapot to appreciate the leaf shape;

Organic Tamaryokucha from Nagasaki is a fusion of Japanese elegance and Chinese inspired craftsmanship. Its rich history, artisanal production, and balanced flavor make it a standout tea for any collection.

Whether you’re seeking a tea that offers nutty sweetness, mellow umami, and radiant clarity, or simply want to explore a lesser known Japanese classic, Tamaryokucha is an exceptional and memorable choice.