Tamaryokucha (jap. 玉緑茶) also known as Guricha is a top quality Japanese type of green tea. Tamaryokucha - means coiled green tea because of the shape it obtains after processing. Tamaryokucha is a very select type of green tea grown in Ureshino region, Saga Prefecture on the 3rd-largest island of Japan - Kyushu. The tea flavor is sweet and mild, with strong floral fragrance and flavor. Tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. When processed the leaves are steamed then hand rolled to obtain its unique shape. It can be processed in one of two ways to destroy the enzymes: pan fried, or steamed. Many people are convinced that steaming preserves the vitamins and antioxidants better than pan-frying. The taste varies between the two as well. The pan-fried version has more of an aroma of cooked vegetables.

The color of the tea liquid is golden yellow. The caffeine level is common for green tea and it can be drunk throughout the day. It can be reinfused, with a slightly different taste.

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Tamarokucha Brewing: Tamarokucha should be brewed with the same temperature of water as used for brewing sencha tea of around 80°C/176°F. For best quality tea the water purity is also important, that is why we strongly recommend to use soft bottled water. The amount of tea leaves depend on personal preference of tea drinker. As a start point, you might want to use 1 teaspoon of leaf for every 100mL of water. Steeping time is shorter than usual 1-2 minutes to fully deliver lip-smacking flavor of the tea. The second infusion needs only 20-30 seconds with the same temperature of water as the first. For the third infusion use slightly hotter water, of around 185°F/85°C or more, for a time of around 60-90 seconds. Up to five infusions are possible, with increasing temperature and brew time for each infusion.