Saga (Ureshino)
Tamaryokucha country. Finished without the shaping stage, so the leaf stays curled and looks nothing like needle-shaped sencha. Both steamed and pan-fired versions are made; the pan-fired carries a distinctive roasted note.
Land and climate
A misty valley in western Saga, and one of the places where tea cultivation in Japan is thought to have begun early.
How it is made
Tamaryokucha dominates. Skipping the final shaping leaves the leaf curled into comma shapes. Most is steamed, but pan-fired production survives here too — a method much closer to Chinese green tea.
Cultivars
What to look for
Look for tamaryokucha or guri-cha on the label. Curled leaf takes up more space for the same weight, so measuring by eye can give you a stronger cup than you expected. Gentle astringency makes it a good option if sencha tastes harsh to you.