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Making Tamaryokucha

Tamaryokucha is a type of tea commonly produced in Kyushu and Ureshino, in particular. Known for its curly, coiled appearance, the tea is recognized for its rich umami and sweetness. When brewed, tamaryokucha has a green color.

To process tamaryokucha, the leaves are first steamed while being stirred to break down enzymes. Hot air is added to dry the leaves while continually stirring them decrease the amount of water in the leaves. The leaves are pressed to equalize the concentration of moisture. Stirring of the leaves continues until they eventually begin to roll up. As they dry, the leaves acquire their distinctive curly shape. Heat is applied once more to remove strong odors from the tea before it is packaged.

玉綠茶的製作過程

「玉綠茶」通常產自九州，嬉野是主要產地。其特徵在於蜷曲的外形、濃郁的甘鮮味。沖泡後的茶湯呈綠色。

玉綠茶的炒製過程，首先要蒸製鮮茶葉、不斷翻動，以分解葉片中含有的酶。接著保持茶葉翻轉，藉助熱風乾燥脫水。初步脫水後，捻揉茶葉使殘餘水分均勻分佈。然後再繼續翻攪，直到葉片開始收縮捲曲。乾燥完畢後，葉片便會呈現出玉綠茶特有的蜷曲形狀。封裝前要再次加熱，去除茶葉過於青澀的氣味。

玉绿茶的加工

“玉绿茶”是九州特产，主要出产于嬉野地区。玉绿茶的特征在于蜷曲的外形和浓郁的甘鲜味。冲泡后的茶汤呈绿色。

加工玉绿茶，首先要蒸制鲜茶叶，翻搅茶叶以分解叶片中含有的酶。随后，翻动茶叶，利用热风干燥脱水。初步脱水后捻揉茶叶，使残余水分均匀分布。然后再继续翻搅，直到叶片开始收缩卷曲。干燥完毕后，叶片便会呈现出它们所特有的蜷曲形状。封装前要再次加热，去除茶叶过于青涩的气味。