Yuki. I

Sep 3rd, 2024

The Ultimate Guide To Tama-ryokucha Tea (2024)

The gem of Southern Japan. Characterized by its curly tea leaves, it is an amazingly mellow tea, embracing the history and heritage of Japanese green tea.

Tamaryokucha is a lesser-known gem in the world of Japanese tea and offers a unique experience that captures the senses with its distinct flavor profile. Unlike the more commonly known Sencha or Matcha, Tamaryokucha stands out with its curly leaves and mellow taste. If you're a curious tea lover enjoying your Japanese tea journey so far, it's a must-try!

This article will delve into what makes Tamaryokucha unique, from its origins to the best way to enjoy it.

Note: In this article, when we refer to Tamaryokucha, we specifically discuss Mushisei Tamaryokucha, which is distinct from Kamairisei Tamaryokucha. Kamairisei Tamaryokucha is a pan-fired version, which we refer to as "Kamairicha" at Tealife.

What we'll Learn

What's Tamaryokucha?

Tamaryokucha has several names. It's also known as "Guricha" or sometimes even "Tama-guricha". In essence, however, they are all the same meaning.

They translate to "rounded tea" or "coiled tea", which is exactly what they look like. It's easier to tell the differences when you compare them against their counterparts.

Tamaryokucha leaves

Sencha leaves

Fukamushi Sencha leaves

Here, we compare the Tamaryokucha leaves with the Sencha and the Fukamushi-Sencha leaves. The first image is a typical Tamaryokucha tea with its curly leaves. The second image is the Sencha. You can see how the leaves are straight and pointy - almost like needles. This is due to the rolling procedure conducted on the leaves during manufacturing. This process doesn't take place for Tamaryokucha. The third is the Fukamushi-Sencha, or the "deep-steamed" Sencha. If you're purchasing tea leaves in a Japanese supermarket, this may be the most common type these days. You can see the leaves crumbling much more due to the additional steaming. The Tamaryokucha perhaps maintains the most natural form of the tea leaves.

Tamaryokucha has its roots in the Kyushu region of Japan, particularly in the prefectures of Saga and Nagasaki. One of the most famous areas for Tamaryokucha production is Ureshino, located in Saga Prefecture. This region is renowned for producing high-quality Tamaryokucha, thanks to its ideal climate and traditional tea-making techniques. It's home to several 1st-prize finishes in the National Tea Competition of Japan.

Historically, Tamaryokucha was developed as an alternative to the Kamairicha, which stemmed from Chinese-style pan-fired teas. They were popular in Japan until the 17th century. Over time, Japanese tea producers, particularly in regions like Ureshino, perfected their own method, leading to the creation of Tamaryokucha, which combines traditional Japanese steaming with a slight twist.

The Unique Production Process

As touched on above, the name "Tamaryokucha" itself is a nod to the tea's distinctive appearance; "tama" means "round," reflecting the tea's curled leaves that are a result of its unique production process.

The production of Tamaryokucha is a little different from other Japanese tea.

After harvesting, the tea leaves are steamed to prevent oxidation, preserving their vibrant green color and fresh flavor. This is in line with most Japanese green tea. However, Tamaryokucha is distinct in how the leaves are handled post-steaming.

Unlike the more familiar straight-rolled leaves of Sencha or Gyokuro, Tamaryokucha leaves are carefully twisted and curled during the drying process.

A rare-i-tea!

Although Tamaryokucha is magnificent in taste, it's a rare tea, even in Japan!

Sadly, roughly only 2% of Japan's tea production is dedicated to Tamaryokucha. For its pan-fried counterpart, the Kamairicha, it's said that the output is even less - less than 1%.

In Japan, Sencha is the standard for green tea, and the awareness of Tamaryokucha is said to be very low. This fact is unfortunate, considering the delicious taste of Tamaryokucha.

Flavor Profile and Aroma

Compared to a Sencha, the Tamaryokucha stands out as it reveals a world of mellow flavors. It is known for its gentle balance between sweetness and mild astringency, with a pleasant umami undertone that lingers on the palate.

The aroma of Tamaryokucha is equally captivating. It carries a fresh, green scent with floral or fruity nuances, offering a sensory experience that is both refreshing and comforting.

Health Benefits of Tamaryokucha

Tamaryokucha is packed with health benefits as well. It may be one of the healthiest types of tea in the world.

Similar to Sencha, it is extremely rich in antioxidants, mainly catechins. Tamaryokucha helps neutralize harmful free radicals in the body. There is a specific type of catechin called EGCG, which has been the subject of several health studies due to its unique properties in helping several chronic diseases and conditions.

This includes diseases such as diabetes prevention, cancer, arteriosclerosis, hypertension, liver diseases, dementia, and oral diseases amoung others.

Not only does it have health nutrients, but it also combines it with L-theanine, a unique substance to green tea and some types of mushrooms, which induce relaxation. It counteracts the caffeine in the tea, which is the reason why green tea tends to have lower caffeine effects than coffee.

This combination of health and calm is why Japanese tea, including Tamaryokucha, is being put in the spotlight again.

Brewing the Perfect Cup of Tamaryokucha

To fully appreciate Tamaryokucha, it's important to brew it correctly.

Here's how to do it:

Water Temperature: Use water at about 70-80°C (160-175°F) to avoid scalding the leaves and to bring out the tea's delicate flavors.
Tea-to-Water Ratio: Use about 5g of Tamaryokucha leaves per 200ml (6-7oz) of water.
Brewing Time: Let the tea steep for 1 minute.
Teaware: Any teapot with a strainer would work. We recommend a Tokoname teapot for brewing Tamaryokucha, as its fine clay enhances the tea's mellow taste and smooth finish.
Multiple Infusions: Tamaryokucha can be brewed multiple times. Increase the steeping time slightly with each subsequent infusion.

Advice: When brewing Tamaryokucha, you can generally take a similar approach to brewing Sencha. The methods and techniques for both teas are quite comparable, ensuring a delightful cup every time.

Tamaryokucha pairs beautifully with a variety of foods. Its delicate sweetness complements light dishes like sushi or sashimi, while its umami notes enhance the flavors of grilled vegetables or seafood. For a sweet treat, try pairing Tamaryokucha with Japanese sweets such as mochi or yokan.

Summary

Tamaryokucha is a tea that offers a delightful journey through taste and tradition. From its intricate production process to its deep and mellow flavor profile, Tamaryokucha is a must-try for anyone looking to explore the diverse world of green tea.

Yuki

Yuki is the Editor-in-Chief AND Community Manager at Tealife. He bleeds Japanese Tea and loves being a part of the Japanese Tea journey of others. Writes, does events, conducts tasting sessions, drinks, drinks and drinks tea! Easily accessible - hit him up on whatsapp (+65) 85882980.