If you are an avid tea drinker and haven’t tried Tamaryokucha yet, you’re missing out. With a delicate flavor and vivid green color, this incredible tea saturates the pallet and excites the senses. However, those who haven’t heard of it before might be wondering what Tamaryokucha is.
Tamaryokucha is an expensive Japanese tea with a fresh grassy aroma and tangy umami flavor. Grown in Kyushu, the youngest leaves are harvested from the tea plants at the start of spring, creating a delicate, less astringent green tea.
Japanese green teas have become famous throughout the world for their unique flavor profiles. Though it has some similarities to other green teas, such as Sencha and Gyokuro, Tamaryokucha has a unique flavor. If you’re interested in how this tea is different from other green teas, then keep reading! We’ll also give you a quick rundown on brewing the perfect cup.
What Is Tamaryokucha?
Tamaryokucha is a special tea similar to Sencha. Also known as guricha, it is a high-grade green tea mainly grown on the island of Kyushu. This tea got its name from its curly appearance that mimics the likeness of the curled patterns used in Japanese art called Guri.
Though it is produced from the Camellia sinensis plant like all green and black teas, the way it is grown, harvested, and processed gives this tea its own unique flavor.
Where is Tamaryokucha Grown?
Though Tamaryokucha is grown all over Japan, it typically comes from Kyushu Island. Known for its rich soil and production techniques, about 36% of the total tea production in Japan takes place across the seven prefectures of Kyushu.
Kyushu is the third largest island in Japan, sitting in the southwestern region. Known for its lush greenery, active volcanoes, and relaxed lifestyle, teas grown in this area are the first to be harvested, often producing a rich umami flavor. This early harvest typically takes place in May and is known as ‘first flush.’
Harvesting and Processing Tamaryokucha
Since all green and black teas come from the same plant, the harvesting process determines how the tea will taste. Tamaryokucha is harvested and processed in much the same way as most Japanese green teas, with some slight differences.
During the spring harvest, the newest, uppermost leaves of the tea plant are plucked. These leaves haven’t been exposed to the sun as long as older leaves, so they taste sweet and have more antioxidants.
After the leaves are clipped, they are steamed to minimize oxidation. They are then rolled into a comma-like shape and dried.
What is the Difference Between Tamaryokucha and Sencha?
While Tamaryokucha is somewhat similar to the more popular Sencha, the harvesting process varies slightly, thus producing two different tastes.
One of the most notable differences between these two teas is that Tamaryokucha leaves are rolled into a curled shape, while Sencha is rolled into a characteristic needle. Tamaryokucha is also strictly a first harvest tea, while Sencha can be harvested as late as July.
How Much Caffeine Is in Tamaryokucha?
Tamaryokucha has an average amount of caffeine for green tea, about 20 to 30 mg, depending on the brew time. This is a tea that can be enjoyed throughout the day and is often consumed in the summer because it is lighter than other teas, such as matcha.
What Does Tamaryokucha Tea Taste Like?
If you’re already a fan of green tea, then you will most certainly enjoy Tamaryokucha.
This tea is slightly astringent and can be infused multiple times. Generally, you can expect a cup of tea with a mild, sweet grassy flavor similar to Sencha, with bright, tangy notes and hints of almond.
How To Brew Tamaryokucha
Tamaryokucha leaves are more delicate than other teas, so you’ll want to take extra care when preparing a cup. This particular tea can be infused two times, giving you a different experience with each infusion.
On the first infusion, add 3g of tea leaves to a teapot. Pour 100mL of water heated to 150 degrees Fahrenheit over the leaves, allowing them to steep for 90 seconds before pouring the liquid into your cup. This will produce a mild, yellow-colored tea with a fresh, mellow flavor.
On your second infusion, add water to the pot at the same temperature, but only allow it to infuse for 30 seconds. You’ll end up with a tea that is a rich green color, with a full and astringent taste.
Tamaryokucha is a Rare Type of Green Tea
Tamaryokucha is a rare Japanese green tea that has become appreciated for its simple yet complex flavor profile. If you’re an avid tea drinker looking for something new to try, this tea will definitely take your palette on a journey of discovery.
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