{"id":164,"date":"2015-04-27T15:30:34","date_gmt":"2015-04-27T06:30:34","guid":{"rendered":"https:\/\/japaneseteashop.com\/en\/?page_id=164"},"modified":"2022-11-14T13:51:13","modified_gmt":"2022-11-14T04:51:13","slug":"unique-cha","status":"publish","type":"page","link":"https:\/\/japaneseteashop.com\/en\/unique-cha","title":{"rendered":"Tamaryokucha"},"content":{"rendered":"
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Unique Characteristics of Tamaryokucha<\/span><\/h1>\n<\/div>\n
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Tamaryokucha: it’s Tea Leaves, Flavor and Harvesting<\/h2>\n

The following two types of tea leaves are rounded, and are known as ‘Tamaryoku-cha’.<\/p>\n

Ureshino Mushi-sei Tamaryoku-cha
\n(Steamed Tamaryoku-cha)<\/h3>\n

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.<\/p>\n

Ureshino Kamairi-sei Tamaryoku-cha
\n(Pan-roasted Tamaryoku-cha)<\/h3>\n

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.<\/p>\n<\/div>\n

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Production process of Tamaryokucha<\/h2>\n

Tea Cultivation<\/h3>\n
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Planting
\nPlanting the tea plant seedlings<\/p>\n<\/div>\n

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Cultivation
\nTill the rows so the roots will become more able to absorb nutrients<\/p>\n<\/div>\n

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Frost Protection
\nTill the rows so the roots will become more able to absorb nutrients<\/p>\n<\/div>\n

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Covering
\nTo preserve the natural tea flavor, covering is applied to cut direct sunlight. This also serves to increase amino acid accumulation in the leaves.<\/p>\n<\/div>\n


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Harvesting
\nPinch the new shoots and process immediately<\/p>\n

1. Riding Harvester
\n2. Mobile Motorized Harvester<\/p>\n<\/div>\n<\/div>\n

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\n\n\n\n\n\n\n\n\n\n\n\n
Type<\/td>\nHarvest Period<\/td>\n<\/tr>\n
First Harvest (Ichibancha)<\/td>\n4Late April<\/td>\n<\/tr>\n
|<\/td>\n<\/tr>\n
Early May<\/td>\n<\/tr>\n
Second Harvest (Nibancha)<\/td>\nLate June<\/td>\n<\/tr>\n
|<\/td>\n<\/tr>\n
Early July<\/td>\n<\/tr>\n
Third Harvest (Sanbancha)<\/td>\nLate July<\/td>\n<\/tr>\n
|<\/td>\n<\/tr>\n
Early August<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n
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Drying<\/h3>\n

\"Mushisei\"Kama<\/p>\n

Finishing<\/h3>\n

\"Form\/Shape--Bring<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"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…","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-164","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t