Tamaryokucha products are the origin of Japanese teas. They are primarily produced in the Kyushu region, which is in the southernmost part of Japan. Why Kyushu? Because Kyushu is the region closest to China. And tea culture and tea tree came from China. Like Chinese teas, Tamaryokucha tea leaves have a curled shape that derives from the manufacturing process. Tamaryokucha has a lot of similar characteristics with Sencha in terms of its nutritional and chemical components. Tamaryokucha has more catechins and more vitamin C than Gyokuro, Matcha. But it has less caffeine and fewer amino acids than Gyokuro and Matcha. Also, Tamaryokucha products come in 2 types – steamed and roasted. Steamed Tamaryokucha uses steaming to inactivate enzymes. While roasted Tamaryokucha uses direct heat in a pan to inactivate them.