Tamaryokucha
Kyushu, Japan
Curled leaves instead of flat—a grassier, fruitier cousin of sencha with a pleasant tartness.
The Story
While most Japanese green teas are rolled into needles, tamaryokucha maintains curled, comma-shaped leaves from pan-firing or shortened steaming. This creates a fruitier, less astringent character than sencha. It's particularly popular in Kyushu, where it's also called guricha (curly tea).
Flavor Notes
Perfect For
- Those who find sencha too grassy
- Fruit tea lovers transitioning to green
- Summer drinking
- Light moments
- Exploration
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
160-175°F
(70°C)
Amount
1 tablespoon per 8oz
Steep Time
1-2 minutes
Resteeps
2-3 steeps
Recommended Vessel
Kyusu or any teapot
Brewing Tips
The curled leaves unfurl beautifully—use a glass vessel to watch. Cooler temperatures bring out the fruit notes; hotter water emphasizes the grassy character. Try both to find your preference.