|ORIGIN||Shiga / Japan|
|STORY BEHIND THE TEA|
This Tamaryokucha is made from the descendants of the first tea trees in Japan. Brought in by monks from China in the 6~7th century, they were used exclusively for tea bound for the imperial court and the abbots of the temple on whose grounds they grow. The University of Tokyo even proved DNA connection to tea trees around mount Tiantai (one of the leading centres for Buddhism at that time) in China. Notes of herbs, long lasting, subtle sweetness, and the taste of history. A true treasure of a tea.
Tamaryokucha directly translates into green gem tea, referencing 勾玉/magatama, comma shaped jewels that were highly revered in ancient China, Korea and Japan. The naming probably came to be because the leaves are a bit “curly” and jade green. They appear more like the leaves of Chinese green tea and are also pretty similar in processing. In fact, in most cases you could use the terms Tamaryokucha and Kamairicha interchangeably, because they are both traditionally pan roasted. In recent times most Tamaryokucha are steamed like Sencha though, making them more distinct.