The production method of Tamacha is similar to that of Sencha. The difference is the kneading stage that shapes the leaves is omitted for Tamacha. Kamairicha, a pan-fried not steamed tea, is another one that cuts out the kneading stage.
Harvested in August, this late season tea is from Kagoshima Prefecture located at the southern edge of Kyushu, Japan. Although it lacks in good looks, its aroma is bright and Sencha-like.
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| Sencha leaves vs Tamacha leaves |
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| Tamacha |
Type: Green Producing Country: Japan Preparation: 85°C 2.5 Min
Dry Leaf: The broken pieces are not 'round' or curly. The fragrances include toasted nuts and cooked vegetables.
Wet Leaf: The dark olive leaves smell like toasted rice and arugula.
Liquor: Tamacha is yellow in color. It is grassy, vegetal, slightly toasty and astringent.
Tee Score: 3 of 5
