Only the Kyushu region produces roasted Tamaryokucha, a precious roasted green tea. And Japanese green teas started with this tea. Today, most Japanese teas are produced by steaming. But traditional roasted Tamaryokucha is created through pan roasting. Therefore it generates a unique pan parched flavor. Also, a clear and slightly reddish water color is produced. And this roasted Tamaryokucha gives you the same amount of catechins and vitamin C as Sencha does. And it has less caffeine and amino acids than Gyokuro and Matcha have. Please use a little higher temperature water to brew this tea because it takes time to brew the components. And this tea has 2 major production areas in Kyushu. Saga and Nagasaki areas produce Ureshinocha. And the Kumamoto and Miyazaki areas make Aoyagicha.