Ureshino-cha

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Ureshino-cha - hand-roasted tamaryokucha from Kyushu

Are you looking for a special green tea that stands out from the crowd - complex in taste but easy to prepare? Then take a look at Ureshino-cha, a traditional Tamaryokucha from Saga Prefecture on the southern Japanese island of Kyushu. Its origins are an obligation: The Ureshino region is famous for its fine, aromatic teas, which are still processed today according to traditional methods.

In contrast to classic Sencha varieties, this green tea is not roasted by machine after the typical steam treatment, but carefully roasted in a kama (oven) - a process that preserves the original aroma while revealing interesting new layers of flavor. During roasting, the tea leaves curl into small, compactly coiled "locks", the characteristic tamagata. This so-called "guricha" process gives the tea its special, almost fruity and nutty depth.

The result in the cup? A full-bodied, slightly herbal green tea with a fresh honey note and a subtle roasted note reminiscent of chestnuts - perfect for quiet afternoons or any time you want to consciously celebrate a tea break.

Recommended preparation:

• 5 g of Ureshino-cha to 450 ml of water
• Water temperature: 70 °C
• Brewing time: 90 seconds for the first infusion, 10 seconds for each subsequent infusion (up to 4 in total)

You will notice that even the second infusion reveals new facets of this multi-layered tea. Also ideal for tea lovers who like to experiment and rediscover high-quality Japanese green teas.

Contents: 100 g loose - packed airtight for maximum freshness

Origin: Ureshino, Saga Prefecture, Japan

Responsible food business operator:
H. R. Diez GmbH, Marburger Str. 15, 10789 Berlin