Medium Roast Spring Tamaryokucha

This Kamairicha offers a vibrant freshness alongside a delightful sweetness, balanced by a subtle, pleasant bitterness. Its distinct sweet aroma carries warm, toasty notes from the traditional pan-fir. It leans fresh, sweet and toasty.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Kochi, Japan from the Yabukita cultivar. This batch is from the Spring harvest. The leaves got a medium roast after picking.

Starts at $14.29 from Yuko Ono, or about $0.29/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.74 per session. Explore more green teas on Teadar.