G-JP-033

Tamaryokucha

玉緑茶

Curled steamed green, from Saga, Japan.

Green tea

Tamaryokucha is strongest on smoothness, vegetal and sweetness. Typical tasting words: spinach, steamed greens, chestnut, edamame. Developed in Kyushu during the 1930s, initially targeted for export to Russia and North Africa as an alternative to Chinese gunpowder tea. A specialty of Ureshino and surrounding prefectures, appreciated for a softer, rounder profile than straight needle sencha.

Also known as Guricha and Curly green tea.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami3brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity1vegetal4marine2nutty2toasty1malty0honey0spicy0woody0earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Saga, Japan
Plant: Camellia sinensis var. sinensis, Yabukita or Saemidori
Harvest: Spring first flush
Elevation: low
Oxidation: 0 to 2%
Roast: very light
Leaf: curled
Price band: mid-range
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: steaming, then rolling, then pan-finishing without needle shaping, then drying.

Caffeine

A cup of Tamaryokucha carries a typical estimate of 35 mg of caffeine, within a range of 25 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	70 to 80 °C	60 s, 45 s, 90 s
Gongfu, 100 ml	5 g	70 to 80 °C	30 s, 20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	2 to 6 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
relaxing
after_meal

Pairs with seafood, poultry and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.