Unique Characteristics of Tamaryokucha
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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.
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Production process of Tamaryokucha
Tea Cultivation
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Planting
Planting the tea plant seedlings
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Cultivation
Till the rows so the roots will become more able to absorb nutrients
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Frost Protection
Till the rows so the roots will become more able to absorb nutrients
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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.
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Harvesting
Pinch the new shoots and process immediately
1. Riding Harvester
2. Mobile Motorized Harvester
Type | Harvest Period |
First Harvest (Ichibancha) | 4Late April |
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Early May | |
Second Harvest (Nibancha) | Late June |
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Early July | |
Third Harvest (Sanbancha) | Late July |
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Early August |
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