DUE TO HIGH DEMAND, THIS TEA IS SOLD OUT
One day, all the Oita temple monks had seaweed soup for lunch. However, one of the monks noticed Lao Cha was solemnly sipping tea by the window.
— Sensei, won't you join us for lunch? — Asked the monk.
— This tea is so savory. I'm getting all the nutrients I need just from one cup. There's profound saltiness, nuttiness, and even some sweetness for dessert!
Tamaryokucha is known for its rich umami and soothing sweetness. Its deep aroma will indulge you in notes of toasted cashews and sappy mangoes when you open it, and the tea taste is savory with hints of Brussels sprouts, magnolia flowers, and a long, mouthwatering, nutty finish. Sencha enthusiasts that look for a slightly more robust alternative will surely enjoy the caramelized and toasted notes with hints of berries from our Tamaryokucha.
The name of this craft tea translates as coiled green tea. Indeed, the short curly leaves are an iconic part of Tamaryokucha. It is sometimes also called Guricha. This deep steamed tea (fukamushi) is later slightly baked. It helps to increase the flavor and aroma, making the tea sweet and smooth.
This craft tea comes from the year's first harvest in Oita at the beginning of May. This organic fukamushi Tamaryokucha is made entirely from the Yabukita cultivar. Workers steam the leaves for much longer than usual, resulting in particularly strong sweetness and umami. As soon as you open the tea bag, the sweet perfume of this premium tea will capture you. The notes of caramelized nuts intertwine with a hint of mango. Its deep jade color and pretty curly leaves (typical of tamaryokucha) are also impressive. In your cup, the tea will have a beautiful deep green color. Sweet, with only a hint of bitterness and refreshing, you will enjoy its nutty aroma, strong umami, and subtle jasmine undertones. Contrary to sencha, you can brew this tamaryokucha in only 30 seconds.
Oita prefecture is on the eastern part of Kyushu island. On one end, it faces the Inland Sea, and the large Aso caldera is at its back. Tea production exists in various areas, from forests side to mountainous zones. The history of green tea production in Oita goes back to the Edo period. Japanese black tea (koucha) and pan-fried green tea are among its specialties. More recently, there have been substantial efforts in land reclamation in the northern part of Oita. That had allowed the area to increase its green tea production when foreign black tea began to take hold in Japan.
This craft tea can be rebrewed up to 3 times. Rebrewing time should be the same as in previous brews. You need, however, to use hotter water.
165℉ / 75℃ for the first infusion; Keep raising water temperature for subsequent infusions
1g per 60ml
1-2min for the first infusion; then 30sec; +15 for each subsequent infusion