This month we've selected a Tamaryokucha (玉緑茶) produced in Miyazaki prefecture (宮崎県) on Kyūshū island (九州).

Courtesy of the tea producer: Shinohara Seicha (しのはら製茶)

Tamaroykucha from Miyazaki

Tamaryokucha, a specialty green tea from Kyūshū, stands out for its curled leaves and rich, balanced flavor. Known as “coiled tea,” Tamaryokucha’s shape and color are the result of a unique steaming process, setting it apart from other green teas. This method preserves its vibrant green hue and aroma, creating a refreshing, mildly sweet profile with subtle bitter notes—a taste cherished by tea enthusiasts.

In Miyazaki’s warm, mineral-rich soil, the producers of our selected Tamaryokucha are deeply committed to sustainable practices. Their dedication to environmentally conscious farming is evident in the care they put into each step, from cultivating the tea plants to the careful, small-batch processing. This approach not only respects the land but enhances the tea’s quality and reflects the producer's philosophy of harmony with nature.

Tamaryokucha’s versatile flavor profile makes it perfect for various brewing styles, from a soothing hot cup on a quiet morning to a refreshing iced tea for warm afternoons. Each sip brings the vibrant essence of Miyazaki’s landscape and the thoughtful craftsmanship of its producers, allowing tea lovers to enjoy its depth and freshness in multiple ways.

Manai Falls in the Takachiho Gorge, highlight of Miyazaki by Ippukucho, licensed under CC BY-SA 3.0 (cropped and edited from the original).

Temperature and Timing for the Perfect Cup of Tamaryokucha

Brewing tea at the correct temperature is essential to bring out its best qualities. For green teas like Tamaryokucha, an ideal temperature of 80ºC (180ºF) prevents the tea from becoming overly bitter while allowing delicate flavors to shine through. If the water is too hot, it can release excessive tannins, leading to an unpleasant astringency. On the other hand, brewing it with water that’s too cool will result in a flat, muted flavor, as it won’t fully extract the tea's rich, nuanced notes.

The length of steeping is equally important. Tamaryokucha should steep for about one minute to achieve a balanced taste. Steeping for too long can lead to bitterness, while a shorter steep may not capture the tea’s full essence. Finding this balance between temperature and time helps highlight Tamaryokucha’s natural sweetness and mild complexity, making each sip enjoyable and smooth.

To reach 80ºC without a thermometer, there are a few practical methods. One is to boil water and let it sit for 5 to 7 minutes to cool slightly before pouring over the leaves. Alternatively, pour boiling water into your teacup or teapot, then transfer it back and forth a couple of times; this process helps lower the temperature to a suitable range. A third (very obvious) approach is to add a splash of cold water to your boiling water...

Courtesy of the tea producer: Shinohara Seicha (しのはら製茶)

Preparing Tamaryokucha

The quantity of tea should be adapted to the desired taste: about 6 grams of Tamaryokucha for 180mL (6oz) of spring water. The infusion should last one minute in water at 80ºC (180ºF). The 2nd infusion should be slightly shorter and hotter than the first, and the third infusion even shorter and hotter.

Enjoy your tea!