Japan Tamaryokucha

from €6.00

Tamaryokucha, also known as “curly green tea”, is a unique Japanese green tea whose name means “jade green tea.” Unlike the flat needle-shaped Sencha, Tamaryokucha leaves are curled into comma-like shapes during processing, giving the tea its distinctive appearance.

It is mostly produced in Kyushu (Saga, Nagasaki, Kumamoto), and is valued for its fresh aroma and rich flavor. The liquor is golden-green, with a refreshing fragrance and a smooth, slightly tangy taste, often carrying notes of berries, citrus, or roasted nuts.

Gram:

Tamaryokucha, also known as “curly green tea”, is a unique Japanese green tea whose name means “jade green tea.” Unlike the flat needle-shaped Sencha, Tamaryokucha leaves are curled into comma-like shapes during processing, giving the tea its distinctive appearance.

It is mostly produced in Kyushu (Saga, Nagasaki, Kumamoto), and is valued for its fresh aroma and rich flavor. The liquor is golden-green, with a refreshing fragrance and a smooth, slightly tangy taste, often carrying notes of berries, citrus, or roasted nuts.

  • The name literally means “jade green tea.” It comes from the tea’s bright green color and the curled shape of its leaves, which resemble small jade ornaments.

  • Unlike Sencha, whose leaves are straight and needle-like, Tamaryokucha is curled, giving it a rounder, mellower taste. It is often pan-fired or lightly roasted, resulting in a tea that is less astringent, with complex fruity and nutty notes.

  • Smooth and mellow, with light tangy acidity. Notes of citrus, berries, and roasted nuts may appear, balanced by umami and a refreshing finish.

Recommended Brewing Method (Japanese style)

Recommended Teaware for Tamaryokucha:
Use a Japanese kyusu (急須), ideally a yokode kyusu (side-handled teapot) with a fine mesh filter. Serve in yunomi (湯のみ) cups to enjoy the aroma and liquor color.

Water Temperature:
70–75 °C

Brewing Instructions:

  • Leaf-to-water ratio: 1 g per 50–60 ml
    Example: 3 g for a 180 ml kyusu

  • First infusion: ~1 minute at 70–75 °C, then pour out completely.

  • Second infusion: ~30 seconds.

  • Later infusions: Add 5–10 seconds each round.

Tamaryokucha can be brewed 2–3 times, each infusion revealing layers of fruity aroma, umami, and smooth sweetness.

Essential Info

Japanese Name: 玉緑茶 (Tamaryokucha)

Region: Japan
Harvest Time: 2024

Description:
Tamaryokucha, or “jade green tea”, is a Japanese green tea with curled, comma-shaped leaves, distinct from the needle-like Sencha. Produced mainly in Kyushu, it brews into a golden-green liquor with a refreshing fragrance. Smooth and mellow, with a hint of tangy acidity and notes of citrus, berries, or roasted nuts, Tamaryokucha offers a complex yet gentle character.

Tasting Profile:
Smooth and mellow; light tangy acidity; citrus and nutty notes with umami finish.

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