Sweet green vegetables and
Summer asparagus, sushi nori rolls,
Midori Jewel, Japan
Tamaryokucha is a special Japanese tea which, despite playing an important role in the country's tea heritage, is little seen today. There are two types: Mushisei and Kamairi. Mushisei is the more common Tamaryokucha, which is also known as Guricha. This is a steamed green tea, made in a similar process to many Japanese teas. Kamairi Tamaryokucha on the other hand is made in a more ancestral style, bridging the gap between traditional Chinese green teas and Japan's modern production techniques. The tea is pan-ﬁred instead of being steamed, getting its distinct curled appearance from the leaves being tossed in hot iron pans as they're roasted.
Our Tamaryokucha is from Kagoshima, which lies in the far south of Kyūshū, the most southwesterly of Japan's main islands. With its dramatic hills, lush plains and pristine Paciﬁc coastline, it's a stunning region, famed for it deep bay and the active volcano Sakurajima. Over the hills to the west of Kagoshima bays lies the small city of Hioki, where we discovered this special Kamairi Tamaryokucha. In this remote area there are many artisanal tea growers, who still craft the ancestral tea styles originally brought over from China. The subtropical climate and mineral-rich pyrrolic soils give perfect conditions to produce green tea.
LEAF APPEARANCE:Twisted deep emerald-green curls
AROMA:Floral aromas, buttered green vegetables and toasted grass
TASTE:Creamy-soft with asparagus, roasted grain and chestnut
THE ART OF PREPARATION
MIDORI JEWEL BLACK TEA
This is our recommended brewing guide, but by all means adjust to your own taste.
- Warm your teapot and cups with boiling water.
- Discard the water and add one level teaspoon of tea to your pot.
- Add 230ml / 8oz water (i.e. one teacup or small mug) at 80°C / 176°F. If you don't have a thermometer, let the boiled kettle sit for six minutes.
- Place the lid on the pot and steep for two minutes. Stir, then strain the tea into your cup.
- To re-steep the leaves, repeat steps 3–5.