Category: Green Tea

Origin: JAPAN, Saga Prefecture, Ureshino Town

Cultivar: Oiwase

Quantity: 30g per pack

Harvest: Spring (April)

Location:

Saga prefecture is considered to be the starting point for Japanese green tea since the monk Eisai brought tea leaves back from China in 1191. According to the records, tea cultivation could have started back in 1440 in Ureshino but it became official between 1648 and 1651 with the tea grower Jinbei Yoshimura. Tea seeds were gathered from Mount Sefuri and planted in the mountainous region of Ureshino Onsen.

There are two main types of teas in Ureshino:

The "Pan-Fried Tamaryokucha" characterized by a rich flavor and refreshing notes.

"Steamed Tamaryokucha" with its full-body aroma and rounded flavor.

Description:

Tamaryokucha (coiled or curly tea) is a particularity of the Saga and Nagasaki areas. Contrary to Sencha that are rolled into needle or straight shapes, the Tamaryokucha is rolled into a curly shape, like a “comma”.

This results in a richer/deeper taste which is very appreciable for drinker who are looking for teas with more body.

This Tamaryokucha is steamed and made of non-common cultivar called Oiwase which is a cross between Yabukita and Yaeho. It feels robust with a hint of bitterness and a lot of character. This makes it quite special even in Ureshino.

A good complement for the Sonogi Tea as they look alike but feel and taste unlike.

Preparation:

4g (0.14oz) of leaves per serving

80ml of water at 70°C (158°F) per serving

First brew: 60 seconds

Subsequent brews: 10 seconds

Cold brew: 10g of leaves for 1L of cold water. Brew for 12-15 hours in the fridge at 5°C. Filter the liquor in another bottle and keep it in the fridge. You may re-brew the spent leaves a second time as you like.

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