Mushi Tama Ryoku Cha

Mushi Tama Ryoku Cha Japanese Tea

The literal translation for "Tama (Ryoku) Cha" is "Round (Green) Tea". The leaves retain their round shape because leaves are not rolled like Sencha. This tea is a steamed versions of Tama Ryoku Cha from Kagoshima prefecture, which has a light, refreshing and toasted flavor.

Map of Japan's Tea Regions

Kagoshima Region

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About Tama Ryoku Cha Variety

The literal translation for "Tama (Ryoku) Cha" is "Round (Green) Tea". The leaves retain their round shape because the step when making Sencha, "Seiju”, which is to roll leaves into a needle like shape is omitted. There are pan fired and steamed versions of Tama (Ryoku) Cha. Our Steamed Tama (Ryoku) Cha with a light, refreshing and toasted flavor is from Kagoshima. Our Kama Iri (pan fired) Tama (Ryoku) Cha with a rich toasted flavor is from Shizuoka and is certified organic.

Steeping Instructions

Water: 195 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1 - 1.5 minutes

1. Boil freshly drawn water and let it cool down to the appropriate temperature.

2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3. Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.