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Tamaryokucha (Guricha) Green Tea (Japan)


One day all the monks in the Oita temple were having 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 exuberant umami and soothing sweetness. Upon opening, the tea is deeply aromatic. At once, you’ll find yourself enthralled in notes of toasted cashews and sappy mangoes. Once brewed, the taste turns savory with hints of Brussels sprouts, the occasional wave of magnolia flowers, and a long mouthwatering, nutty finish. 

The name translates as coiled green tea, and indeed, the short curly leaves are an iconic part of Tamaryokucha, sometimes also called Guricha. This deep-steamed tea (fukamushi) is later slightly baked which results in reduced astringency and enhanced aroma and flavor. Our Tamaryokucha is produced from the Yabukita Cultivar in Oita Prefecture by farmer Takahashi-san, employing organic farming techniques. 

Sencha enthusiasts looking for a slightly more robust alternative will surely enjoy the caramelized and toasted notes with hints of berries of our Tamaryokucha. 


Brewing guidelines:

     0.5g per 1oz/30ml 

  165℉ / 75℃ for the first infusion; Keep raising water temperature for subsequent infusions 

 1-2min for the first infusion; then 30sec; +15 for each subsequent infusion 

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