Ureshino Tamaryokucha: A Taste of Kyushu's Tea Heritage

Mention that it is "not straightened" (non-needle shaped), and remarkable craftsmanship behind one of Japan's most treasured green teas.

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The Heart of Japanese Tea Culture

  • 🌿 Birthplace of Tea

    Ureshino, in Saga Prefecture on Kyushu Island, is celebrated as the "birthplace of Japanese tea," with roots stretching back to the 12th century.

  • 🗾 Premier Region

    Ureshino is a globally recognized center for Japanese tea production, renowned for both its heritage and the quality of its harvests.

  • 🌫️ Ideal Geography

    Cool nights and frequent morning fog create perfect growing conditions, coaxing exceptional complexity and sweetness from every leaf.

Tamaryokucha: The "Coiled Green Tea"

  • Ureshino's Two Specialties

    Ureshino is celebrated for two distinct specialty green teas: the pan-fired Kamairicha and the steamed Tamaryokucha — each showcasing the region's remarkable versatility.

  • What Makes It Unique

    Tamaryokucha — meaning "coiled green tea" — is defined by its characteristic comma-shaped leaves. Unlike sencha, which is rolled into sharp needles, Tamaryokucha undergoes a final drying stage without rolling, preserving its distinctive curved form and capturing a rounder, more layered flavor.

A Richer, Rounder Profile

Unlike sencha's bright sharpness, Tamaryokucha reveals a mellow depth — less astringent, more enveloping, and unmistakably unique.

  • Mellow & Smooth

    Lower astringency means a gentler finish on the palate, making it approachable for both seasoned tea drinkers and newcomers alike.

  • Rich Umami

    The steaming process locks in natural amino acids, producing a deep umami sweetness that lingers long after each sip.

  • Vibrant Color

    Tamaryokucha brews to a vivid golden-green liquor, reflecting the freshness and vitality of Ureshino's mountain-grown leaves.

The Ureshino Advantage: Nature's Perfect Blend

  • Hillside Gardens

    Ureshino's tea gardens rest on gentle slopes, where well-drained volcanic soil and cool mountain air combine to nurture leaves of exceptional character and depth.

  • The Power of Fog

    Each dawn, thick fog blankets the hillsides, gently stressing the tea plants. This natural phenomenon slows leaf growth, intensifying flavor compounds and producing the hallmark sweetness Ureshino teas are prized for.

The Distinctive Shape of Tamaryokucha

The signature comma-shaped leaves of Tamaryokucha are not merely aesthetic — they are the direct result of a carefully controlled steaming and drying process that preserves the leaf's natural curve, locking in oils, aroma, and a beautifully layered flavor that unfolds with every steep.

Tamaryokucha is one of only two major Japanese green teas processed without a final rolling step — the other being Kamairicha. This distinction is what gives each its unmistakable leaf shape and flavor identity.

Tamaryokucha is a type of tea commonly produced in Kyushu, particularly in the Ureshino region. It is characterized by its curly, rounded shape and is known for its rich umami flavor and sweetness. When brewed, Tamaryokucha yields a green color.

In the processing of Tamaryokucha, the first step is to steam the tea leaves while mixing them to break down the enzymes. By applying hot air while constantly agitating them, the tea leaves dry and compress, ensuring uniform moisture content within the leaves. The mixing continues until the tea leaves finally roll up. As the tea leaves finish drying, they take on their unique curly shape. Finally, heat is applied once more before packaging to remove any strong odors from the tea.


Here is a look at the steaming (killing green) process, the most vital stage in the production of steamed Tamaryokucha. Just-harvested fresh tea leaves are placed into a steamer machine (known as a mushiki) and steamed for 30 seconds to one minute using high-temperature steam. This crucial step halts the activity of oxidizing enzymes within the leaves, ensuring they retain the vibrant green hue that characterizes Tamaryokucha. It also eliminates any raw grassy odor and draws out the rich, full aroma.


This tea stands out due to its unique shape and lasting flavor profile. Unlike typical needle-shaped sencha, these leaves are dried before being fully twisted and rolled, resulting in their distinctive, rounded appearance. Because of this form, the leaves unfurl slowly within the teapot, allowing the complex flavor and umami components to release gradually, not all at once. This slow extraction means you can enjoy shifts in taste and aroma over many steepings—from the first, to the second, the third.

A Taste of Tradition, A Future of Innovation

  • History of Tamaryokucha

  • Ureshino's Tamaryokucha represents a living bridge between ancient wisdom and contemporary excellence — a tea that honors its origins while continually evolving to delight a new generation of enthusiasts.

Experience the Authentic Taste of Ureshino

From the fog-kissed hillsides of Saga Prefecture to your cup — Ureshino Tamaryokucha is an invitation to experience a tea tradition unlike any other. Discover the nuanced flavors, the coiled leaf's quiet beauty, and the generations of craftsmanship that make this "coiled green tea" a true gem of Kyushu.

Master Craftsmanship

Produced by dedicated artisans who have devoted generations to perfecting every leaf.

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