Tamaryokucha green tea 50g

The Tamaryokucha green tea shows a darker green leaf then the avarage of the not oxidized products from Japan. This peculiarity tells us that there are strong vegetal flavors in the infuse where, in the aftertaste, you can also have a sapid taste similar to the one in legumes.

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The Tamaryokucha green tea is a product quite far from the different kinds of green tea coming from Japan because of some diversifications in its processing. First at all we have to consider that the oxidation in this tea can be stopped using steam, like the way are used to in Japan, but also cooking the leaves in hot wok like the traditional way used in China. Furthermore the leaves of this product, after being expose to heat, don't receive the same rolling and folding of a sencha. This difference in the folding phase makes the leaves darker in color and change the way how the vegetal flavors will show off on our palate.

The Tamaryokucha selected by us was processed with steam so it's still present in the aroma the classic sapid smell of a Japanese green tea plus, in addition, a deeper vegetal part then a sencha. During the tasting time the first sips show a flavor of boiled vegetables followed by a brief hint of bitterness and then, in the end, the sapid characteristic mentioned before which will increase in intensity till becoming sweet like some legumes such chickpeas.

Place of origin

Myazaki, Japan


In this tea the leaves, after the picking phase, pass through a brief withering phase and then they are steamed at a very high temperature for 15/20 seconds. This practice provides the "killing of the green" which stands for the deactivation of the enzymes responsible of the oxidation process. The leaves are now rolled in particular cylindrical machines which give their the final shape and flavors before drying the product with hot air.


Put 4 grams of leaves (about two teaspoon) in the Japanese teapot called kyusu or if you don't have one you could use another teapot preferably with a wide flat bottom.

Pour 100 ml of water at 70°C temperature on the leaves and after 30 seconds start pouring the tea into the cups. For a better tasting experience we recommend to do two more infusions of the leaves with the same values of temperature and quantity but using different infusion time. We suggest 40 seconds for the second infusion, 50 seconds for the third and 1 minute for the fourth.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

Because we are talking about a Japanese green tea we invite you to cold brew your leaves before using the hot water on their. For this particular kind of infusion you could use the same amount of leaves, the same amount of water at room or cold temperature and a steeping time of 10 minutes.

We recommend you to store this tea in a dry and cool place avoiding the direct sunlight on the leaves.


  • Temperature


  • Infusion



  • Teapot

    4g-100ml / 30-40-50-60 sec / 4 infusions


  • Oxidation


  • Caffeine

    Caffeine high


  • Origin: Japan

  • Taste: Vegetal/umami

  • Instants: Drink


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