Tamaryokucha (green tea ball) has a different shape than most Japanese green teas. Instead of straight leaves, they are round and curly. The cultivation method and the processing is the same as for sencha, except in the last step. Instead of the tea leaves being rolled and straightened out, they are placed in a revolving drum and dried with hot air. Actually, there are two types of tamaryokucha, the first one is steamed (just like most Japanese green teas) and the second one is pan fried (a Chinese process). Pan fried tamaryokucha is known as kamairi tamaryokucha.
◆ Origin: Ureshino, Saga, Japan.
◆ Tasting & Appearance: a tea with a mellow flavor, light astringency, and when brewed it gives off a yellow tone.
Dose of tea
1+1/2 Tsp. for 6 oz Cup
1 - 2 Minutes