This spring-harvested, naturally grown tamaryokucha was harvested around the 88th night (hachijyu-hachiya). It has long been said that drinking tea picked on the 88th night is fortuitous, it brings good health and longevity. This mountain grown tea from the Dokodemosora tea farm located in Kumano, Wakayama prefecture is full of nutrients, smooth, and comes with a good balance of sweetness and astringency. It also has a refreshing note, so one could also enjoy it cold brewed on hot summer days. This tea was grown by tea farmer Dai Oizumi, without the use of pesticides.
What is tamaryokucha?
Tamaryokucha (玉緑茶 literally "ball-green-tea") is a major tea category drunk primarily in the southern Japanese island of Kyushu (e.g., Kagoshima, Fukuoka, Saga). It can be pan-fired (kamairi tamaryokucha) or steamed (mushiguri or guricha), but the key characteristic is the skipping of the last rolling process so that the leaves are curled instead of straight. The flavor of tamaryokucha is similar to sencha, but is (in general) less astringent and soft.
- Name: Naturally Grown Wakayama Tamaryokucha
- Japanese Name: どこでもそら 玉緑茶
- Ingredients: Green tea
- Cultivar: Yabukita
- Harvest: Spring
- Region: Wakayama Prefecture
- Name: Dokodemosora
- Type: Family owned tea farm
- Location: 875 Minamioitsukushi, Nachikatsuuracho, Higashimurogun, Wakayama Prefecture, Japan
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