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Results 1 till 7 of a total of 7 (1 pages).
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Blog Länggass-Tee
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Tama Ryokucha Kama-iri
An excellent Tama Ryokucha produced in the Kama-iri way. This means that it is not heated above hot steam (as most Japanese teas are), but only in a wok, i.e. dry, just like nowadays' Chinese green teas. Kama-iri means then tea roasted in a cauldron. -
Tama Ryokucha Mushiguri
A very beautiful Tama Ryokucha in the steamed version. Mushiguri means steamed twisted - Guricha or twisted tea is an alternative name for Tama Ryokucha. The tea was shaded directly on the tea bushes for over 10 days before picking. -
Tama Ryokucha Gyokuro
A steamed Tama Ryokucha Gyokuro that has been shaded for three weeks. A very exciting tea that combines the finesse of sencha-shaped Gyokuro with the depth and density of a Tama Ryokucha. -
Tama Ryokucha
A good Tama Ryokucha for every day, that was shaded for 12 days before the harvest. -
Tama Ryokucha Hinpyoukai
An excellent Tama Ryokucha. -
Green Tea Japan
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