Tamacha is a by-product of kamari tamaryokucha, a Japanese pan-fried tea in the chinese tradition. It is a very interesting tea, where small young leaves and tips are rolled into small balls which, when when brewed open slowly to produce a pleasant, fresh aroma typical of tea from this region. The tea was made from Yabukita cultivar and is high-steamed (fukamushi) to produce a tea with a lot of body!
Origen: Saga Ureshino, Kyushu, Japan
Harvest: Ichibancha, Spring 2016
Color of liquor: Cloudy acid green
Aroma: creamy, butter, marine, spinach
Flavor: full, green grass, freshly baked bread
Temperature: 80º c
Steeping time: 2min; 1min, 2min; 3min