Tama Ryokucha is green tea which, like Sencha, is fired with steam. Younger, smaller leaves are used as the plucking material and the tea is dried without the last step of pressing, which makes the leaves smaller, rounder and heavier. Thus the name Tama Ryokucha, which means green ball tea.

Kamairicha is wok-fired tea as is common in China today. This processing method came from China to Japan 600 years ago.

Tama Ryokucha are full, drinkable and but fresh though.

Kamairicha are full and tangy with roasted notes.