For December, Tomotcha brings you a refreshing Yuzu-Ryokucha (柚子緑茶) from the city of Ureshino (嬉野市) on Kyushu (九州) island, a blend of green tea and yuzu, Japan’s citrus fruit.

Courtesy of the tea producer: Inoue Seichaen (井上製茶園)

Yuzu-Ryokucha: A Returning Favorite

Yuzu-Ryokucha is a pleasant infusion that combines the umami-rich notes of green tea with the aroma and sweetness of yuzu. We’ve shipped this tea before, and it has always been well-received among our subscribers. Its balance of flavors makes it a great choice for the winter season, offering warmth and a touch of brightness. It's perfect for those who enjoy the zesty qualities of citrus paired with the soothing qualities of green tea.

Check our previous blog post for more details about it: https://tomotcha.com/en/blog/2024-001-yuzu-ryokucha/ and https://tomotcha.com/en/blog/2023-002-yuzu-ryokucha/.

Courtesy of the tea producer: Inoue Seichaen (井上製茶園)

Japan’s Unique Citrus Fruits

Japan is home to a wide variety of citrus fruits, many of which are unique to the country and carry distinctive flavors. Let’s explore a handful of them - loved in Japan but less common abroad.

Yuzu (柚子)

Yuzu is one of Japan’s most well-known citrus fruits, appreciated for its aromatic peel and tart juice. It’s not typically eaten as is but is used in cooking, drinks, and even skincare. Yuzu’s zest adds a twist to dishes like ponzu sauce, while its juice enhances soups and marinades. Although yuzu has gained some global popularity, fresh yuzu remains rare outside Japan.

Yuzu (柚子) by Dallae, licensed under CC-BY-4.0 (cropped and edited from the original).

Dekopon (デコポン)

Dekopon, a seedless hybrid of orange and ponkan, is loved for its sweet and tangy flavor with a hint of honey. Larger than most citrus fruits, it has a characteristic bump near the stem. Known in the U.S. as "Sumo Citrus," dekopon has a short season and limited availability, making it a special treat.

Dekopon (デコポン) by Laitr Keiows, licensed under CC-BY-SA-3.0 (cropped and edited from the original).

Mikan (みかん)

Mikan, Japan’s version of the mandarin orange, is a popular winter fruit. Easy to peel and sweet, mikan are a household staple during colder months. Japanese mikan varieties are especially prized for their balance of sweetness and acidity.

Mikan (みかん) by 酎犬 八号, licensed under CC-BY-2.0 (cropped and edited from the original).

Amanatsu (甘夏)

Amanatsu, also called Natsu Mikan (夏みかん), has a tangy and slightly bitter taste. Its name means “sweet summer,” reflecting its popularity as a snack in warmer months. Amanatsu is often used in marmalades and desserts.

Amanatsu (甘夏) by Monado, licensed under CC-BY-SA-2.5 (cropped and edited from the original).

Kabosu (かぼす)

Kabosu is a green citrus fruit similar to lime, often used as a seasoning or garnish. Its juice adds a refreshing acidity to dishes and pairs well with grilled fish or hot pot. Kabosu has a milder aroma than yuzu but offers a tangy punch.

Kabosu (かぼす) by Jpbrigand, licensed under CC-BY-SA-4.0 (cropped and edited from the original).

Sudachi (すだち)

Sudachi, a small green citrus, is known for its tartness and floral aroma. It’s often used in traditional Japanese dishes, such as soba and tempura, where its juice adds a burst of flavor. Sudachi is rarely available fresh outside Japan but can sometimes be found as bottled juice.

Sudachi (すだち) by Ocdp, licensed under CC-Zero (cropped and edited from the original).

Shīkuwāsā (シークワーサー)

Native to Okinawa, shīkuwāsā is a small citrus fruit with a tangy and slightly bitter flavor. Rich in vitamin C, it is used in juices, jams, and sauces, adding a tropical twist to dishes.

Shīkuwāsā (シークワーサー) by Jpbrigand2, licensed under CC-BY-SA-4.0 (cropped and edited from the original).

Preparing Yuzu-Ryokucha

To prepare Yuzu-Ryokucha, use 5 grams of tea for 200ml of water. Let it steep for 90 to 120 seconds at 70°C (160°F). Adjust the amount of tea and steeping time to your preference.

Enjoy!