Ureshino Tea

teatamaryokuchagreen teaharvestUreshino

Photo: STA3816 / Wikimedia Commons (CC BY-SA 3.0)

Ureshino-cha is the collective name for teas grown in the mineral-rich hills around Ureshino Onsen — a tradition established in 1504 when a Buddhist monk brought seeds from Kyoto and found that the hot-spring-influenced soil produced an unusually deep, sweet flavor. Modern Ureshino tea production emphasizes tamaryokucha, a lightly steamed green tea with a distinctive roasted aroma unlike the grassy freshness of Shizuoka teas. The Ureshino Tea Cultural Museum and adjacent tea gardens offer seasonal harvest experiences.

Essential Information

Opening Hours

Varies by restaurant — confirm before visiting

Closed: Open year-round (check seasonal hours)

Entrance Fee

Tea Cultural Museum: ¥200 | Tea harvest experience: ¥2,500 (advance booking, May only)

Best Season

May 1–15 for first-flush (ichiban-cha) harvest | Year-round for museum and tea garden walks

Visit Duration

1.5–2 hours (museum + garden) | Half day for harvest experience

Getting There

Access Information

Ureshino City, Saga Prefecture. Adjacent to Ureshino Onsen town center. Tea farm experiences available May (first flush) by advance booking.

Insider Guide

Premium

**First flush (ichiban-cha):** May 1–15 is the optimal harvest window. The tea picked in this period has the highest theanine concentration — the amino acid responsible for umami depth and the calming effect associated with green tea. Reserve a harvest experience (¥2,500, half-day) at least 2 weeks ahead. **Tea and onsen pairing:** A Ureshino hot spring stay typically includes afternoon tea service — arrange specifically for Ureshino tamaryokucha brewed at the correct temperature (75°C) in your room. Most ryokan default to bagged tea unless requested.

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