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 the tea plant seedlings

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

To preserve the natural tea flavor, covering is applied to cut direct sunlight. This also serves to increase amino acid accumulation in the leaves.

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


Mushisei Guri-cha Steam--Roll--Form/Shape--DryKama Irisei Guri-cha Roast--Roll--Form/Shape--Dry


Form/Shape--Bring out the distinct flavors and aromas--Adjust the blend--Measure uniformity of the batch