Kumamoto
Tamaryokucha and pan-fired tea. Kumamoto keeps a wider range of processing than most of Kyushu, with both steamed and pan-fired production still in use.
Land and climate
Mostly sloping mountain ground — the outer rim of Aso, the Kuma river valley — with frequent mist and a wide daily temperature swing.
How it is made
Tamaryokucha dominates; skipping the final shaping leaves the leaf curled. Pan-fired tamaryokucha is also made here, stopping oxidation in a hot pan rather than with steam, a method that came from China.
Cultivars
What to look for
If the label says kamairi (pan-fired), expect an aroma family completely unlike steamed green tea — pale liquor, toasted character. Gentle astringency suits anyone who finds sencha harsh.