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Tamaryokucha from Ureshino, Sayama-midori cultivar

Type of tea : Mushi-sei tamaryoku-cha (“guri-cha” – curly tea)
Origin : Ureshino Town, Ureshino City, Saga Prefecture
Cultivar : Sayama-midori
Harvest : May 10, 2018
Tamaryokucha from Ureshino, Sayama-midori cultivar

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In Ureshino, Ôta Yûsuke continues to produce traditional steamed tamaryokuchas even though deep steaming is in fashion. He uses neither pesticides nor chemical fertilizers. His teas have character and remind us of what tamaryokuchas could have been like when they were invented in the 1920s: steamed teas that must have resembled kama-iri chas.

This steamed tamaryokucha from Ureshino by Mr. Ôta comes from tea trees that are some 40 years old and grow in a garden at 450 metres (1476 feet) in altitude. It is the unusual Sayama-midori cultivar (not the more widespread Sayama-kaori). This variety was the first Saitama-developed cultivar to have been registered, in 1953. It was selected from seeds of varieties indigenous to Uji.
This green tea is very light and fluid. However, in both the nose and the mouth, it produces a strong sweet sensation.
It is a little peaty, but with aromas of candied red fruit and also vanilla and sweet spices in later, hotter infusions.
The warm roasting fragrance characteristic of many tamaryokuchas is relatively subdued, placing the accent on the pure, fluid, refreshing aspect of this tea.    
The mellow, sweet aftertaste is light but very long.
This is a tea that does not become astringent if it is infused very hot, but it could also be interesting to infuse it with cooler water and for a long time, which would allow it to develop more mouth-watering aromas.  

Brewing suggestion
  • Quantity of leaves: 4g / 1.3tsp
  • Quantity of water : 70ml / 1/3 cup
  • Water temperature : 80°C / 176°F
  • Brewing time : 60s

cat-ureshino cat-sayamamidori

Tamaryokucha from Ureshino, Sayama-midori cultivar

USD $13.33  / 100g

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