Ureshino tamaryokucha blended with yuzu powder — a rare curled-leaf green tea, bright and clean, built for cold brew. A few bags, 40 minutes, carry it all day.
Yuzu Ryokucha is a yuzu-and-green-tea blend built on tamaryokucha from Ureshino, the town in Saga Prefecture known for this distinctive tea. Tamaryokucha is a curled-leaf Japanese green tea — the leaves are dried without the final straightening step, so they stay rounded and open slowly during brewing. It is uncommon: Ureshino accounts for a small share of Japan’s green tea production, and the style itself is rarely seen outside Kyushu. The tea is certified organic in Japan (JAS). The tea carries a grassy, slightly sweet base; the yuzu sits on top of it, sharp and floral. It reads clean rather than heavy — a tea for a working day, not a formal service.
It was built for cold brew. Cold water keeps the profile crisp and generally extracts less bitterness and caffeine than hot water. Three or four bags in a liter of cold water, a quick stir, forty minutes in the refrigerator, and the tea is ready. For a stronger cup, leave it for sixty to ninety minutes. In hot weather, drop ice straight into the bottle — the cold helps keep the yuzu sharp.
Hot brewing works too: one bag, 150ml of water at 80°C, thirty seconds. But the bottle is where this tea earns its place — a 32oz flask carried to the office or the line, refilled through the day.
Yuzu aroma is volatile and fades faster than the tea itself. Once the pouch is open, work through it within a few days rather than weeks to preserve its bright citrus aroma.
