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Tamaryokucha from Sonogi, Samidori cultivar

Type of tea : mushisei tamaryokucha
Origin : Higashi-Sonogi municipality, Higashi-Sonogi District, Nagasaki Prefecture
Cultivar : Samidori
Harvest : May 2017
Tamaryokucha from Sonogi, Samidori cultivar

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Higashi-Sonogi is the town where most tea is produced in Nagasaki Prefecture, and almost all of Higashi-Sonomi’s tea is tamaryokucha (steamed), also known as guri-cha. Its development dates back to the 1950s, when tea from Sonogi was used to support tea production in Ureshino, located just on the other side of the mountains, in Saga Prefecture. In Ureshino, the volume produced is small, but of long date, even though Sonogi, overlooking the Bay of Ômura, enjoys a gentler climate, with earlier harvests. Still today, Sonogi tea is often sold as Ureshino tea.
Mr. Matsuo is one of the most renowned producers in the region, and has won a number of awards. He produces modern, shaded, rather deep-steamed tamaryokuchas.
This one is made from Samidori, a cultivar used for gyokuro and matcha, a major tea in Kyôto, but very rare elsewhere.

The first infusion is dominated by sweet, fruity aromas typical when a shaded tea is roasted. This tea is very rich in the mouth, with a great deal of umami and mellowness. It is strongly present and gives a very lively impression. The second infusion is more understated; it is round and silky. The roasted fragrances move into the background and we discover slightly green notes, as well as vanilla and coconut. There is still no astringency, but the strong umami gives way to more delicate sweetness. Vegetal notes are found in the aftertaste.
This is a delicious, rich, full-bodied tamaryokucha.

Brewing suggestion
  • Quantity of leaves: 4g / 1.2 tsp
  • Quantity of water : 70ml / 1/4 cup
  • Water temperature : 70°C / 158°F
  • Brewing time : 60s

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Tamaryokucha from Sonogi, Samidori cultivar

USD $18.67  / 100g

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