Tamaryokucha (玉緑茶)
Curled-leaf tea: steamed (Ureshino, Saga) or pan-fired (kamairi style in parts of Kyushu), rolled into comma-shaped leaves.
| Water temperature | 75-85 °C |
|---|---|
| Steeping | 1-2 min |
| Caffeine (relative) | Moderate |
| Growing / making | Steamed or pan-fired |
| Taste | Round, smooth and less sharp than needle sencha |
About Tamaryokucha
The curled shape comes from skipping the final straightening step of sencha. Ureshino in Saga is its best-known home and one of Japan's oldest tea areas.
Brewing point
Use water at 75-85 °C and steep for 1-2 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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