Tamaryokucha
When one mentions 'tea' in countries such as the UK, people think of black tea or a "cuppa" - however, when you go to Nagasaki on the southern island of Kyushu, when they say 'tea', they mean tamaryokucha.
Tamaryokucha translates as 'coiled tea' and is a specialty of Kyushu. Also known as guricha ('curly tea') it is similar to sencha in terms of cultivation, undergoing a steaming process that results in a mellow grassy flavour, beautiful aroma and light astringency, with taste notes of tangy fruit and nuts.
There are in fact two types of tamaryokucha, the regular type which is steamed and the lesser known kamairi tamaryokucha which is pan-fired - more reminiscent of Chinese teas the pan-firing draws out more roasted, nutty notes in the leaves.
One could argue in fact, that tamaryokucha is an origin point for sencha before processing techniques evolved with a preference of steaming and needle rolling, as opposed to roasting and coiling.
Historically, Kyushu was a major international port that allowed the inflow of trade and culture into Japan from the world. During this period, the region acquired much knowledge and traditions from China, southeast Asia, and beyond. Tea cultivation and production was one of these traditions, which has flourished as a regional heritage.
Tamaryokucha accounts for approximately 3% of all Japanese tea production, making this tea a rare delight to be savoured and enjoyed.
Production Process
Usually the young leaves of the first harvest are used for tamaryokucha, ensuring the presence of many beneficial health compounds and subtle sweetness. This also makes it a premium green tea using the highest quality leaves.
Like most Japanese green teas, the leaves first steamed after picking to prevent oxidation. Many tamayrokucha varieties are deep steamed ('fukamushi'), which develop the sweet and umami qualities of the leaves and preserve the chlorophyll content.
Following steaming, the leaves undergo a special rolling stage where they are expertly kneaded into their distinct coiled shape.
Tea Types
A specialty of Kyushu, kamairicha is a type of roasted pan-fired tea that is similar to sencha but more rounded and less grassy, with no astringency and an overall rich yet refreshing palate. Due to the way...
Read moreWhen one mentions 'tea' in countries such as the UK, people think of black tea or a "cuppa" - however, when you go to Nagasaki on the southern island of Kyushu, when they say 'tea', they mean tamaryokucha....
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