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Tamaryokucha from Ureshino, Oku-musashi cultivar

Type of tea : Mushi-sei tamaryoku-cha (“guri-cha” – curly tea)
Origin : Ureshino Town, Ureshino City, Saga Prefecture
Cultivar : Oku-musashi
Harvest : May 12, 2018
Tamaryokucha from Ureshino, Oku-musashi cultivar

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This steamed tamaryokucha is unshaded and the steaming is standard, which is typical of the producer, Mr. Ôta, even though most teas produced in the area undergo fukamushi steaming (and are shaded). The leaves come from a small garden at an altitude of 450 metres (1480 feet). The tea trees are of the rarely found Oku-musashi cultivar, and they are around 40 years old.
This venerable variety originated in Saitama, and is a cross between two almost legendary cultivars: Sayama-midori and Yamato-midori.
The fragrance of the tea is grassy at first, but then sweetness dominates. It is a warm scent, typical of tamaryokucha.
In the mouth, there is no excessive umami, but this tea is nonetheless very mellow and sweet, with no astringency. When the tea starts to cool, there is a confectionary impression, which was already present in the nose, as well as light notes of ripe fruit.
In following, hotter, infusions, there is a touch of menthol, and the aftertaste always remains long and fruity, with a candy-like impression.
While this tamaryokucha appears simple, almost like a bancha at first, attentive tasting reveals a rich, complex, powerful tea, that is refreshing at the same time.

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

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Tamaryokucha from Ureshino, Oku-musashi cultivar

USD $14.00  / 100g

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