Cultivar and technical information
Tamaryokucha is a relatively new type of tea in the history of Japanese tea. It was originally developed in the 1920s for export to Muslim countries that were part of the Soviet Union. It was then used for export to Maghreb in the 1950s. Tamaryokucha is a steamed tea that, being rolled and dried differently from sencha, does not have sencha’s needle shape. It resembles the Chinese kamairi green teas that are consumed in those export markets. Today, tamaryokucha is primarily a product of Kyûshû, Ureshino, and Sonogi most notably. While most are shaded, the ones in Ureshino are unshaded.
Oku-midori is a rather late cultivar. It is very much appreciated for its colour, but also—especially—for its sweetness.

The nose
This Oku-midori tamaryokucha delivers an intense, very sweet fragrance with subtle, floral, fruity nuances.

The mouth
It has a full and very round attack, delivering a very pronounced umami that quickly gives way to a refreshing sensation. The aromas are slightly woody and have tamaryokucha’s classic light roasting fragrance. At the end in the mouth, the tea is delicate and sweet.
Subsequent infusions remain very round and have more vanilla notes. They also stay surprisingly fluid and refreshing.

Summary
Over the course of the three infusions, this tamaryokucha remains consistent. It always has a wonderful presence in both the mouth and the nose. We also find a velvety sensation. Like is often the case with Oku-midori, we have here a tea that is sure to please all.

Technical description
Type of tea : Mushi-sei tamaryoku-cha (“guri-cha” – curly tea)
Origin : Tonmatsu, Ureshino Town, Ureshino City, Saga Prefecture
Cultivar : Oku-midori
Harvest : May 6th, 2026