Tamaryokucha Green Tea
Tamaryokucha (tama = gemstone, ryoku = green, cha = tea) is a special type of Japanese Sencha tea (see below). Unlike common Sencha teas, however, Tamaryokucha leaves are not rolled into the characteristic needle shape after steaming, but are open-rolled, in orientation at the Chinese role model. Accordingly, the appearance of the dry tea leaves is similar to that of a Chinese Chun Me green tea.
Our Tamaryokucha comes from the prefecture of Myazaki on the island of Kyushu, which forms the southernmost tip of Japan. The lime-colored cup impresses with its grassy and fruity bouquet. Soft, nutty notes are accompanied by spinach notes, creating a lively taste experience.
First of all, Sencha tea is a generic term for pretty much all Japanese green teas. In a more specific sense, however, Sencha means unshaded green teas of the 1st and 2nd (spring and summer) pluckings. According to estimates, sencha teas make up about 80% of all tea grown in Japan. Also, it is the most consumed tea in Japan.
In contrast, Japanese teas of the late summer and autumn pickings are referred to as “Bancha“. Other types of Japanese green tea include the shaded “Kabusecha” and the also shaded, Tencha-based Gyokuro. To these add several special processing variants of Sencha tea. Examples for such are Fukamushicha (deep-steamed), Kukicha (ratio of stems among leaves), Tamaryokucha (open rolled leaf), Hojicha (roasted green tea) and Genmaicha (Sencha leaves with roasted rice grains). Another special version of Sencha tea is Shincha, which is the freshly picked tea of the first spring picking.
Unlike in China, the Japanese method to stop the oxidation processes in the tea leaf is steaming instead of roasting. This is responsible for the special character of Japanese green teas, compared to green teas from China and most other countries of origin. In Sencha tea, this character finds its most characteristic manifestation. To a pleasant grassy to hay-like basic flavor add lovely sweet, fresh fruity or even off-dry notes, depending on type. After stopping the oxidation processes, a special rolling technique brings the Sencha tea leaves into their characteristic needle shape.
At a dosaging of 2-3g tea leaves on 100ml water of a temperature of 70°C, let infuse for 1-2 mintes. With preparation in such way, a 2nd infusion of 1/2-1 minute infusion period easily lives up to full value again. And even a third infusion (infusion period 2 minutes again) is definitely still worth it!
More informatin about tea cultivation in Japan in general and types of Japanese green teas in particular provides my pertaining blog article: