Harvested during the prized early spring flush in the lush, misty fields of Saga Prefecture, Wabi Risui Tamaryokucha is crafted from the esteemed Saemidori cultivar, celebrated for its brilliant liquor, silky sweetness, and umami-rich depth.

The name Risui (理水) can be translated as “ “the harmony of water”, reflecting the flowing balance of flavor, aroma, and texture in this tea. Paired with the philosophy of wabi—finding beauty in simplicity—this tea invites a moment of reflection and quiet refinement.

Unlike Sencha, which is tightly rolled into needles, Tamaryokucha is curled into elegant, comma-shaped leaves. This traditional Ureshino style:

• Produces a bright, clear green liquor that gleams with freshness.

• Accentuates roundness, sweetness, and smoothness while softening astringency.

• Preserves delicate aromatics, creating a tea that is at once floral, vegetal, and refreshing.

The Saemidori cultivar (a cross of Yabukita × Asatsuyu) is prized in Japanese tea competitions for its vivid liquor and elegant profile. In this Tamaryokucha it contributes:

• Color: A luminous, crystal-green infusion, almost jewel-like in brightness.

• Taste: A refined sweet umami with low bitterness and a smooth, silky texture.

• Aroma: Gentle notes of fresh spring herbs and a light floral lift.

• Finish: Long, clean, and elegant — enhancing Tamaryokucha’s signature mellowness.

This harmony between Saemidori’s delicacy and Tamaryokucha’s rounded style creates a tea that is both rare and deeply expressive.

Flavor & Aroma Profile

• Liquor: Clear, bright green with a brilliant glow.

• Aroma: Freshly cut spring grass with subtle floral and nutty nuances.

• Taste: Sweet umami and vegetal clarity, rounded by Saemidori’s smooth character.

• Finish: Refreshing, silky, and balanced, with a lingering elegance.