Saemidori Tamaryokucha Japanese Green Tea

After 10 years, I have finally reunited with the Nakamura family, the growers and producers of my absolute favorite Tamaryokucha. We have a small amount available this year, so orders are limited to 8oz. maximum.

This tea stole my heart and has been the basis for which I judge all other Tamaryokucha ever since. Made from the saemidori cultivar, this tea is luscious, rich, brothy and so satisfying. The leaves steep to a vivid green and the mouthfeel is thick and silky at the same time. The flavors undulate between savory seaweed and sweet morning dew, with an unmistakable underlying robust umami base.

If you're a fan of Japanese green teas and haven't tried Tamaryokucha yet, you're missing out. This lesser-known tea has some of the most robust flavors out there. Grown in Ureshino, it is produced in a way that is a cross between Gyokuro and Sencha. The tea plants are shaded similar to Tencha (for making Matcha) or Gyokuro. This step increases the chlorophyll and decreases the bitterness. Then the leaves are plucked, but much younger than even a Sencha. The leaves are deeply steamed, just shy of a fukamushi tea, and then curled into their iconic shape.

The result is an incredible tea with vivid green liquor and a flavor that excites the senses.



To get the most out of this tea steep it lower than usual (around 150°) for 1 minute. When resteeping, pour after 10 seconds.This tea is great for over 4 steeps and the leaves can be eaten afterwards with the addition of a little salt, dashi or soy sauce.



Origin: Ureshino, Japan

Harvest: 2025