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Mushisei Tamaryokucha Green Tea
Mushisei Tamaryokucha Green Tea
Mushisei Tamaryokucha Green Tea
Mushisei Tamaryokucha Green Tea
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Midori Jewel

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Artisanal Tea From Japan's Lush Subtropics

A superb example of a pan-fired Tamaryokucha green tea. Produced in the far south of Kyūshū, this golden-yellow tea offers floral aromas and soft, umami-rich flavours of buttered green vegetables and roast chestnuts. 

TEA TYPE

Green Tea

Season

First harvest

Taste Profile

Sweet green vegetables and
buttered asparagus

Origin

Kyūshū, Japan

Food Pairing

Summer asparagus, sushi nori rolls,
toasted almonds

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
  • LIQUOR:

    Golden yellow-green
  • TASTE:

    Creamy-soft with asparagus, roasted grain and chestnut

THE ART OF PREPARATION

MIDORI JEWEL BLACK TEA

  • 1 TSP

  • 80ºC

  • 2 MINS

  • TWO STEEPS

This is our recommended brewing guide, but by all means adjust to your own taste.

  1. Warm your teapot and cups with boiling water.
  2. Discard the water and add one level teaspoon of tea to your pot.
  3. 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.
  4. Place the lid on the pot and steep for two minutes. Stir, then strain the tea into your cup.
  5. To re-steep the leaves, repeat steps 3–5.
Makes one cup. For more, add an extra teaspoon per person and multiply the amount of water accordingly.
Always use freshly-drawn and, where possible, filtered water.

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