I think this tea has the best of Japanese strains and growing conditions, while benefiting the subtleties that a Chinese process gives. There’s some fantastic straw, chestnut, and dried berry characters in there, while finishing with a strong hint of that kelpy green the Japanese so adore.
Tamaryokucha
The muted green color indicates this is not your typical Japanese Green Tea. This specialty of Kyushu is pan-fired, rather than steamed, and hand-rolled in the traditional Chinese fashion. The result is a stunning mélange of flavors highlighted by briny grass, almonds and the tartness of berries. Five hundred years of tea tradition come alive in this golden yellow infusion. Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 80° C/176°F. Allow to brew 2 min.
