Unique Characteristics of Tamaryokucha
Tamaryokucha: it’s Tea Leaves, Flavor and Harvesting
The following two types of tea leaves are rounded, and are known as ‘Tamaryoku-cha’.
Ureshino Mushi-sei Tamaryoku-cha
(Steamed Tamaryoku-cha)
Comprising roughly 98% of Ureshino’s gross tea production. Possessing of a distinctive color and luster, a strong aroma, and a clear, eloquent taste with deep undertones. Produced by steaming fresh tea leaves at high temperature, followed by rolling and drying.
Ureshino Kamairi-sei Tamaryoku-cha
(Pan-roasted Tamaryoku-cha)
The production of this tea follows a time-honored tradition. The shape is somewhat larger and round, with a unique sheen acquired from the roasting kettle. This tea is somewhat golden in color and has a pronounced aroma. It is produced by roasting over a fire, followed by rolling and drying. Kama Irisei Tamaryoku-cha drinks with a neat, clean finish, and works to break down cholesterol. We recommend it as a good everyday tea.
Production process of Tamaryokucha
Tea Cultivation
Planting
Planting the tea plant seedlings
Cultivation
Till the rows so the roots will become more able to absorb nutrients
Frost Protection
Till the rows so the roots will become more able to absorb nutrients
Covering
To preserve the natural tea flavor, covering is applied to cut direct sunlight. This also serves to increase amino acid accumulation in the leaves.
Harvesting
Pinch the new shoots and process immediately
1. Riding Harvester
2. Mobile Motorized Harvester
| Type | Harvest Period |
| First Harvest (Ichibancha) | 4Late April |
| | | |
| Early May | |
| Second Harvest (Nibancha) | Late June |
| | | |
| Early July | |
| Third Harvest (Sanbancha) | Late July |
| | | |
| Early August |
Drying
Finishing