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Tamaryokucha early spring Green Tea! Harvest in late May with very little sun exposure. Tamaryokucha is hand picked first of four times a year to preserve the high Polyphenols and Catechins. The Tamaryocha quality is further enhanced by hand pan-frying. This combination of process and harvest brings out the fine delicate flavors and spring fragrance of Tamaryokucha, which makes this tea the new favorite in Japan! Tamaryocha is a mild tea with an influence from the China tea process. Tamaryokucha has a distinctive taste between Sencha and Chinese Tea.