Out of the different types of Japanese green tea, Tamaryokucha is one less heard of. Indeed, it's not a very common type of tea. It comprises only 3% of all Japanese tea production. However, if you are a Japanese tea enthusiast, trying Tamaryokucha is a must.
What Is Tamaryokucha
Tamaryokucha is a type of Japanese green tea. The name translates as "coiled green tea." Some people also know it as guricha or mushiguri. These mean "curly tea" and "steamed curly", respectively.
Most sencha comes from Shizuoka prefecture on Japan's main island, Honshu. However, most Tamaryokucha farms are on the southern island of Kyushu. Read more.
It's a relatively new Japanese tea, developed by Kyushu farmers in the 1950s. Interestingly, farmers produced a similar version of guricha in Shizuoka Prefecture in the 1930s. They grew this tea primarily for export to Russia, where it was quite favored.
The Russian tea market loved pan-fired Chinese green teas. However, in Japan, steamed tea became the dominant style after the Meiji Restoration, when the government promoted the steaming method to standardize exports. Pan-fired tea became a niche specialty. Some farmers, wanting to serve export markets that preferred pan-fired styles, created guricha to meet that demand.
Over time, not only did the Russian market come to love this tea, but many Middle Eastern countries did as well. It wasn't until later on that Kyushu Tamaryokucha gained a loyal following of tea enthusiasts throughout Japan and eventually across the world. Nowadays, Japanese tea farmers don't produce Tamaryokucha for mass export, but only for connoisseurs who know and love this unique and somewhat rare tea.
How Is Tamaryokucha Made?
There are two main types of Tamaryokucha according to processing method: futsu-mushi (steamed, like Sencha) and kamairi (pan-fired, like Chinese green teas). Thus, the flavor can range from sweet and fruity to slightly nutty or even smoky, depending on whether the tea is steamed or pan-fired.
From the beginning, the growing and processing methods are the same as for sencha. There is a difference only in the last step. After steaming, farmers roll the tea leaves into their iconic curly shape. Read more.
There are three main methods of steaming Japanese green tea - asamushi (light), chumushi (middle), and fukamushi (deep). First, asamushi steams are under 30 seconds. Then, chumushi is 30-60 seconds. Finally, fukamushi is a longer steaming of 60 to 120 seconds.
Drinking fukamushi tea means it will have a much deeper flavor and a higher density of nutrients. Moreover, both the tea leaves and brew have a mesmerizing dark green color. However, the more prolonged steam exposure causes the tea leaves to crumble. This is why fukamushi tea is usually more powdery. Furthermore, it requires brisk brewing methods and fine strainers. However, the finishing taste is undoubtedly worth it.
Kamairicha
Although rarer, there is also a pan-fired Tamaryokucha known as Kamairi Tamaryokucha. You may notice how this one tastes slightly more reminiscent of Chinese green teas. This is because farmers process them similarly. The nutty qualities are more prominent. Not to mention, the finish tastes like a sweet oatmeal cookie.
Kamairi tea is indeed rarer in Japan, comprising only 1% of all teas today. As steamed tea became the industry standard through government-backed export programs starting in the Meiji era, kamairi persisted only in scattered pockets, mainly in Kyushu, kept alive by farmers committed to the more time- and skill-intensive pan-firing method.
Furthermore, it also retains more catechins. Consequently, the price of Kamairi tea is also higher.
The Taste Of Tamaryokucha
Tamaryokucha has far less astringency than its Japanese green tea cousins. This deep-steamed tea (fukamushi) is later slightly baked, which results in reduced astringency and enhanced aroma and flavor. It's mellow yet deep in umami and robust. While sipping guricha, you may notice notes of fruits, almonds, and fresh-cut grass.
Our Oita Prefecture Tamaryokucha has sweet notes of roasted cashews and sappy mangoes. Followed by a wave of magnolia flowers and Brussels sprouts. Delightful!
How To Brew Japanese Green Tea
You can brew Tamaryokucha the same way you would brew sencha green tea.
Brewing guidelines:
0.5g per 1oz/30ml
175℉ / 80℃ for the first infusion; Keep raising water temperature for subsequent infusions
1-2min for the first infusion; then 30sec; +15 for each subsequent infusion
