Nihonmono, a project to promote Japan’s world-class traditional culture, has traveled to a number of tea-producing regions. The Nihonmono Store carries tea, tea utensils, tea sets, and other excellent products that the project has encountered on its travels. In this article, we will introduce some of the rare teas featured in Nihonmono, as well as a ranking of the most popular tea-related products in the Nihonmono Store. We hope you will find it useful in selecting a gift or as a hint for your own tea time.

Nihonmono visits teas from all over Japan

Many Japanese people drink tea on a daily basis. Tea comes in a variety of flavors, including green tea, which is widely familiar to Japanese people, black tea, and oolong tea. Japanese tea is now attracting attention from overseas as well, as Japanese tea exports will reach a record high in 2021.

Nihonmono” has visited a number of tea-producing regions in Japan, focusing on the people involved in tea production. We have interviewed a variety of people, including tea farmers who grow tea leaves and tea merchants who process and sell tea leaves.

The following are the articles on “tea” that we have introduced so far. We hope you will use them as hints for finding tea you would like to try.

Rarity and locality are attractive. Rare teas that you will want to share with someone.

There are many ways to make and process Japanese tea. Some of them are rare and known only in the area.
Here, we would like to introduce some teas that you may want to tell someone about or that may deepen your interest in tea.

Precious hand-ripened tea with limited production due to the time and effort required to make it

Te-momi tea” is literally made by drying the tea while kneading it by hand. Because of the time and effort required, the price of a kilogram of the highest quality tea can exceed 1,000,000 yen. Since no extra mechanical force is applied, the tea leaves remain in their original form and return to their original state when they are placed in hot water. This technique was originally introduced from China, and in 1738, Nagatani Soen, a tea farmer in Uji-Tawaracho, Kyoto, who is considered the father of Japanese green tea production, invented the idea. The tea was superior in taste, aroma, and color to conventional teas, and spread throughout the country, giving rise to various schools of tea making. Later, as the mechanization of the hand-rubbing process, in which a tea master works alone for five to six hours without a break, progressed, hand-rubbing tea declined. However, the technique continues to be handed down today, and the city of Iruma in Saitama Prefecture, known as the production center of Sayama tea, is famous for its high-quality hand-rubbed teas.

In Iruma City, there are “handmade tea legends” such as Yoshiaki Hiruma, the representative of Hirumaen Tea Studio, who is also the chairman of the National Handmade Tea Promotion Association and has received the Minister of Agriculture, Forestry, and Fisheries Award, the highest honor for tea masters, seven times.

In order to taste the tea, a few drops of hot water are poured over two or three sticks of handmomi-cha, and the “drops” are savored. When you put it in your mouth, you cannot believe that it is just a few drops, and the flavor and aroma fill your mouth. We hope you will try it for yourself and experience the strong umami that only those who have actually tasted it can understand, which is no less than that of a high-quality dashi broth.

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Yoshiaki Hiruma, Hiruma-en, Tea Studio Hirumaen / Iruma City, Saitama Prefecture, Japan Hirumaen Tea Studio is run by the owner of Hirumaen, who is also known as “Kyokuchajin. Hirumaen is a relatively new tea farm in Iruma City, Saitama Prefectu…

Other producers of hand-pulled tea introduced in Nihonmono

White leaf tea with a sweeter flavor than gyokuro. Tea utensils have also been developed.

Amma Tea Co. in Fukuroi City, Shizuoka Prefecture, is focusing on the production of “Hakuha-cha” (white-leaf tea).

To minimize the transformation of theanine, a flavor component, into catechins, the tea trees are shielded from sunlight more than 99.99% of the time at specific times during cultivation. Shading from sunlight raises the content of amino acids, the source of sweetness, to about three times that of ordinary sencha and twice that of gyokuro, while catechins, the bitter component, are greatly reduced. It is difficult to cultivate and produce, and there are only a few tea growers, but Mr. Kosuke Amma, the third generation of the family, received the Minister of Agriculture, Forestry, and Fisheries Award for his research and presentation of this white-leaf tea.

Mr. Amma also devotes himself to making kyusu (teapot) and other tea utensils to enjoy the taste of tea. The materials used for these tea utensils were jointly developed with a local roof tile installation store, which developed a new approach using a special soil made from roof tiles. The carbon contained in the material has the property of absorbing caffeine and catechins, which inhibit amino acids, the source of flavor and sweetness, and thus enhances the flavor and sweetness of the “white leaf tea. Rare teas should be tasted more deliciously with a special tea container.

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Bringing a New Breeze to Shizuoka, Long Known as a Tea-producing Area Mr. Kosuke Amma, Amma Tea M… Aiming to create “tea that surprises and impresses the drinker,” Amma Seicha produces tea from its own unique perspective and ideas. His attitude of never fo…

Steamed tama-yokucha is common in Kyushu. Commonly called “Guricha.

When talking about Japanese tea, many people may think of the thin needle-like leaves of sencha, but in the Kyushu region (excluding Kagoshima), steamed tama-marikyokucha, with its curved tea leaves, is often seen. This tea is made by steaming raw leaves at high temperature to stop fermentation, then rubbing them and drying them, resulting in a rounded shape. It is commonly called “guricha” because of its appearance. It is characterized by a mild flavor with a low astringency.

The name “steamed tama-yokuricha” comes from the fact that the tea leaves are curled up into a ball like kama-yori tea, which is said to have been introduced from China.

Originally, “Kama-iricha” was widely produced in Kagoshima and other Kyushu regions, and “steamed tama-ryokucha,” which is similar in production method, spread as an export product and became the second largest tea production area after Shizuoka.

Unzen tea, produced in the mid-mountainous area at an altitude of 50 to 200 meters at the foot of Mount Unzen, which rises in the center of the Shimabara Peninsula in Nagasaki Prefecture, is also steamed tama-green tea. Mr. Atsushi Nagata, a tea farmer in Mizuho Town, Unzen City, a part of this production area, and the third generation owner of Nagata Seicha, has developed a technique to produce “deep steamed tamaryokucha” with a longer steaming time than usual, and then roasts it in a kiln to enhance the aroma and produce a mellow green tea with a beautiful color. It would be interesting to compare the two teas.

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Unzen tea made by Nagata, Shimabara Peninsula, Nagasaki Prefecture / Unzen City, Nagasaki Prefecture In a very small area of about 13 hectares in Mizuho Town, Unzen City, “Unzen Tea” is grown using volcanic ash soil from the Shimabara Peninsula and original …

Recommended as a Gift – Popular Tea Sales Ranking in Nihonmono Store

The Nihonmono Store, operated by Nihonmono, offers high-quality teas produced by the producers we have interviewed. Here are the popular products in ranking form.

No. 1 Mizudashi Kaga-bo hojicha, Nihonmono Edition

Ishikawa Prefecture has developed as a famous tea-producing region since the Edo period. One of the famous brand-name teas of Ishikawa is Kaga-bojicha, which is made by roasting the stems of freshly harvested tea. It was first made by a tea merchant in Kanazawa during the Meiji period (1868-1912), and became popular due to its savory flavor and reasonable price.

Kaga-bo hojicha” is the specialty of Aburatani, a long-established tea shop in Hodatsushimizu-cho, Ishikawa Prefecture, and is made by lightly roasting Kaga-bo hojicha.

This product allows Kaga-bo hojicha to be brewed in cold water. It was jointly developed by “Ocha no Aburatani” and “Nihonmono Store” producer Hidetoshi Nakata to provide an option for those who prefer a cold drink when enjoying a meal, regardless of the season.

Ingredients are purchased only from contract farmers, and only tender stems are carefully selected. The roasting process uses far-infrared rays to create a shallow roast that maximizes the “sweetness” of the tea while retaining just the right amount of sencha flavor. Since a one-degree difference in temperature affects the flavor, fine adjustments are made according to the season. The representative of the company, Mr. Yusen Aburatani, himself performs strict checks at every step of the process. Kaga Bo-Hojicha, made by a long-established tea brewery, is a perfect match for any type of meal, and is sure to overturn the common image of stick tea.

No. 2 Sayama Junte Momocha

Sayama tea is one of the “three best teas in Japan. The Onishien Tea Factory in Iruma City, Saitama Prefecture, where Sayama tea is produced, is a green tea farm with a history of about 250 years.

Among the diverse lineup of teas available at Onishien, hand-pulled green tea is particularly noteworthy. Hand-picked from sprouts in a special tea garden, the tea takes about six hours to mature, and the highest quality teas are priced at 1,580,000 yen per kilogram. The tea is made possible by the skill of the 14th owner, Takeshi Nakajima, who is the only person in Japan to be awarded the title of “Eternal Tea Saint,” which is given to those who have won the top prize five or more times at national teahouse tea fairs.

Hand-picked tea leaves are steamed and then continuously kneaded on a roasting furnace. The tea leaves are then hand-picked and steamed on a roasting furnace. The tea leaves are then subjected to a series of processes that require skilled techniques, including “leaf burui,” “light rotary rubbing,” “heavy rotary rubbing,” “rubbing through,” “rolling rubbing,” “kokuri,” and “drying. The reason why hand-momi-cha is so valuable is because of the amount of time and effort required to produce only about 300 grams of tea at a time.

The resulting tea is thin like a needle and long with a sword tip. To enjoy the taste of te-momi tea, it is recommended to steep it in a small amount of 30 ml of cold water (about 50 degrees Celsius) for about 3 minutes. The light yellow-green tea has a mild flavor, sweetness, and a lingering taste on the palate. The tea husk should return to the shape of the leaf it was plucked from. The leaves are kept in their original shape because it is difficult to apply extra force when they are hand-rubbed, but we hope you will enjoy the shape, aroma, and flavor that cannot be produced by machine.

No. 3 Gyokuro Premium

Mr. Kenta Ikeda, the representative of Kagoshima City tea merchant Ikeda Seicha, founded in 1948, has created this tea with the desire to produce Gyokuro in Kagoshima Prefecture, which is highly recognized both in Japan and abroad. Over a period of about five years, he reviewed the selection of varieties, weather conditions, cultivation conditions, and other factors, and established the know-how necessary to produce high-quality gyokuro, taking advantage of Kagoshima’s geographical location.

Gyokuro is grown under shade when the new buds are just beginning to open, and this process suppresses the transformation of theanine, a component of flavor, into catechin, which causes bitterness, so that the concentrated sweetness and flavor of the tea can be enjoyed. Ikeda Seicha’s “Gyokuro Premium” is made by aging Kagoshima-produced gyokuro for an additional year to bring out a richer, richer flavor.

Mr. Ikeda, the tea master who created this product, has obtained the highest rank of “tea judging technique 10th dan,” which is one of the most difficult skills to obtain in the tea industry. The Gyokuro Premium, created by Mr. Ikeda, one of Japan’s foremost tea experts, features the strong flavor characteristic of Kagoshima-grown tea, the mild sweetness of gyokuro, and of course, its elegant and gorgeous aroma. Try this tea when you need a pick-me-up or for a special occasion.

No. 4 Organic Oolong Tea [Takachiho Haru

Have you ever heard of the kamabai-icha process? Most Japanese green teas are made by steaming at high temperature to stop fermentation, but instead of steaming, they are roasted in a kettle to stop fermentation.

This kamagairicha is a production method imported from China, and Gokase-cho, Miyazaki Prefecture, is known as one of the leading tea-producing areas in Japan. Most of the production process of kettle-fired tea is done by hand, and the amount of tea produced is small even in Japan because of the time and effort required. However, Miyazaki Chabo, a tea farm in the same town, produces this rare kettle-fired tea using only organic fertilizers and no pesticides or chemical fertilizers. Other popular teas include black tea, oolong tea, bancha, and blended teas, all of which are familiar to people of all ages.

The organic oolong tea is made from spring-picked “Takachiho” tea leaves, a Miyazaki Prefecture variety that was born for use in kettle-frying tea. It has a cool, refreshing flavor and is as refreshing to drink as a cup of herbal tea. It goes well not only with Chinese sweets, but also with Japanese sweets such as senbei (rice crackers) and daikaimo (sweet potatoes). The refreshing taste refreshes the sweetness in the mouth, making it perfect for starting the day, between tasks, or any time you want to feel refreshed.

No. 5 Boddhisat tea

Have you ever heard of a tea called kohakko tea?　It is made by heating the picked tea leaves to stop oxidation, rubbing them well, and then fermenting them with microorganisms. Pu’er tea is well-known as a Chinese tea, but there are only four types of tea in Japan (Awa Bancha in Tokushima Prefecture, Gosekicha in Kochi Prefecture, Ishizuchi Kurocha in Ehime Prefecture, and Batatabatacha in Toyama Prefecture) that are famous nationwide.

There are people trying their hand at making such post-fermentation tea in Shizuoka Prefecture, Japan’s number one tea-producing region. Mr. Kosuke Amma is the representative of Amma Seicha in Fukuroi City, Shizuoka Prefecture.

The tea has an unparalleled citrus aroma and a refreshing sourness reminiscent of freshly squeezed fruit juice. It is made by lactic acid fermentation of “kan-cha” tea leaves, which are picked in February, the coldest month of the year, in the tea fields of Toyosawa (Bodai district) in Fukuroi City, Shizuoka Prefecture, over a period of about four months. This tea has a unique flavor that makes it hard to believe that you are drinking tea, yet it is easy to drink. Mr. Amma aims to “create tea that surprises and impresses the drinker,” and we hope you will enjoy your encounter with a new type of tea never before seen.

Tile teapot “Iki Tsuki” white leaf tea set

Good tea” with a strong sweetness and flavor requires careful attention to the temperature and amount of hot water, as well as the time it takes to infuse the tea. Some people may not be confident in their ability to brew a good cup of tea by themselves. For such people, we recommend that they use the help of tools.

The aforementioned Amma Tea Company of Fukuroi City, Shizuoka Prefecture, in collaboration with a tile company, has developed a kyusu called “Suigetsu,” which is made of special tiles and specializes in bringing out the sweetness and flavor of tea.

The kyusu tiles are impregnated with carbon. Carbon is highly effective in adsorbing catechins and caffeine, which are the source of the bitterness of tea, so the functionality of bringing out the flavor and sweetness of tea was realized by adsorbing the bitter components of tea to the utmost limit.

In addition to functionality, the kyusu also pursues a design that stimulates the five senses, with a shape reminiscent of Mt. Fuji, a sound made by the sliding lid, and a touch that leaves a kawara-like surface. A kyusu is a “lifetime” tool that can be used for decades if used carefully. Why not choose a kyusu that will enrich your life?

We hope you will experience the ultimate taste of tea with the kyusu, which is designed to provide the ultimate in tea flavor, and the set of white-leaf tea included in the package.

Treasure Bottle for Tea

For tea lovers who enjoy tea several times a day, there is nothing more satisfying than an easy-to-clean kyusu.

The “Treasure Bottle,” created by Yuichi Murakami, an up-and-coming potter based in Toki City, Gifu Prefecture, and a tea drinker himself, is a perfect fulfillment of such a tea lover’s desire. A hobin is a tea container shaped like a teapot without a handle, and is read as “hohin” or “hobin.

The rim is made roomy to prevent it from getting hot even when boiling water is used. It can be used not only for sencha, but also for Chinese tea, which has large tea leaves and requires boiling water. The tea leaves of sencha are fine, so close the lid tightly and squeeze out the tea. For Chinese teas, the trick is to move the lid back slightly to create a gap and pour the tea quickly. This is a great item for those who want to enjoy various kinds of tea but find it difficult to prepare tea utensils specially designed for each type of tea. It can be used by everyone from the serious tea drinkers to those who are just starting to enjoy tea, and its sophisticated design is sure to lift your spirits every time you use it.

Hakuyomi porcelain teacup

The contrast in color and texture between the inside and outside of this white porcelain teacup is eye-catching. The outside is covered with a unique white porcelain glaze with a mysterious silky sheen, while the inside is covered with a blue-white glaze with a bluish-white sheen. The green color of gyokuro or sencha tea, carefully brewed at a lower temperature, is sure to be enhanced and taste even better.

Hisaki Shomura, the sixth generation of the Banko-gama, has been making Arita-yaki in Arita Town, Saga Prefecture, since 1884, and was awarded the Grand Prize of the Ceramic Art Society of Japan at the Ceramic Art Exhibition held in 2022. His work has attracted even more attention in the world of ceramics, as his work is judged alongside that of living national treasures. Mr. Shomura’s original white porcelain “Shirotaeji” vessels have a modern impression with a mellow triangular form, as he wanted to create vessels that would blend in with modern life. The mellow, triangular shape gives a modern impression, and it gently fits the shape of the hand. The smooth and moist texture, like a baby’s skin, will make you want to use it every day.

Black Glazed Shinogi Teacup

The thick form and warm black color make you want to wrap your hands around it.

Based in Shigaraki, Shiga, one of the most famous pottery production centers in Japan, this teacup is wheel-thrown into a shape that is comfortable to hold and is glazed with black glaze, a glaze that develops a black color with iron. Black glaze is a delicate glaze that depends on the firing conditions, but Mr. Furuya developed his own black glaze by studying the “Black Koryo” Tokugawa from the Joseon Dynasty and old pottery from Southeast Asia. The elegant shade of black woven into the decoration of “Shinogi,” the high, mountainous stripes on the side of the sword blade, also has a deep flavor. It is the perfect accompaniment for a moment of peace and relaxation in your daily life. Hot hojicha (roasted green tea) would go well with it.

What did you think? Did you find a tea that you would like to try, give as a gift, or visit the tea-producing region? The more you know about tea, the deeper the world of tea becomes. Once you find your favorite tea, you might want to consider the tea utensils as well.

Nihonmono will continue to provide information on tea producers and its history so that the tea culture that the Japanese people have carefully nurtured can be handed down to future generations.

The post Recommended “Tea Ranking” found by Nihonmono during its visits to all over Japan. first appeared on NIHONMONO.

We have traveled all over Japan and encountered “Japanese” “honmono” only because we visited those places. This is a travel magazine that provides an opportunity for as many people as possible to learn about the wonders of Japanese culture. Nihonmono” has traveled to “tea” production areas scattered all over Japan to meet tea producers and hear their stories about the cultivation of tea leaves, their commitment to tea production, and the taste of the resulting tea.

The History of Tea and Its Varieties: Shizuoka Tea, Uji Tea, and Sayama Tea are the Three Best Known Teas from Long Ago

Tea culture has been enjoyed in Japan for a long time. Tea cultivation has spread to various regions, and today tea is grown in a wide range of areas from Miyagi in the north to Okinawa in the south.

It is said that there are more than 120 varieties of Japanese tea, including “Yabukita,” the most widely grown in Japan, “Yutaka Midori,” an early variety with a well-balanced astringent taste that is second only to Yabukita in terms of cultivation area, and “Asatsuyu,” a high-quality tea that is also known as natural gyokuro. The terms “sencha,” “gyokuro,” “hojicha,” and so on, which we often hear, refer to different cultivation and production methods. The taste of Japanese tea differs greatly depending on the variety of tea leaves used and the method used to make it.

In addition to these differences, it is important to know the place of production. Even tea of the same variety and production method can have a different taste depending on its production area. For example, even in Shizuoka Prefecture, one of the most famous tea-producing areas in Japan, the aroma, taste, and aftertaste vary depending on the area where the tea is harvested. This is because the cultivation methods and harvesting times are different in each area, depending on the climate.

The three most famous teas in Japan have long been known as Shizuoka tea from Shizuoka Prefecture, Uji tea from Kyoto Prefecture, and Sayama tea from Saitama Prefecture.

What about the production of “aracha” tea? Aracha is tea leaves that have been picked, steamed, rubbed, and dried by tea farmers and are ready to be stored. After the tea farmers produce the tea leaves, tea merchants purchase the tea leaves, blend them, and heat them before delivering them to consumers as the final product.

Shizuoka Prefecture, which accounts for 40% of the nation’s tea plantations and is the birthplace of Yabukita, is the largest producer of rough tea, in order from No. 1 to No. 2. Kagoshima Prefecture has developed into a major tea-producing area since the end of World War II, thanks to the large-scale mechanization of its farmlands. Mie Prefecture produces the largest amount of Kabusecha in Japan, and Miyazaki Prefecture produces “Kama-iricha” (tea roasted in a kettle) in the northwestern mountainous area, which is rare in Japan. Kyoto Prefecture is known for its nationally famous brand of tea, Uji tea, and is the largest producer of premium teas such as gyokuro and matcha (according to the Ministry of Agriculture, Forestry and Fisheries’ “Survey of Crop Statistics”).

Kagoshima Prefecture boasts the second largest production of rough tea after Shizuoka Prefecture, which boasts the largest harvest of any prefecture in Japan. According to data from the Ministry of Agriculture, Forestry and Fisheries, Shizuoka Prefecture will produce 29,700 tons in 2021, or 42% of the total, while Kagoshima Prefecture will produce 26,500 tons, or 37% of the total. These two prefectures account for nearly 80% of the nation’s production.

Kagoshima Prefecture is the unquestioned leader in terms of production volume. Many brands of Shizuoka tea, such as “Kawane-cha” and “Kakegawa-cha

Even those who are not so familiar with Japanese tea probably think of Shizuoka Prefecture first when they think of tea production areas.

As mentioned above, Shizuoka’s production of rough tea has been the number one producer since the 1950s, when the results of crop statistics surveys were still available. It is the absolute king of tea production.

Tea leaves cannot grow in too cold or too hot weather. The average annual temperature of 14℃ to 16℃ or higher is considered necessary for tea leaves to grow. Shizuoka is blessed with a mild climate and moderate rainfall, which are just right for growing tea leaves, and the rising air currents from the sea create a mist that moderately blocks ultraviolet rays. This allows for the harvesting of high quality tea leaves with a rich flavor and reduced astringency.

In addition, the city of Shizuoka has been prosperous as a tea wholesaler since the Edo period (1603-1868) and further developed when the Port of Shimizu was opened as an international trading port in 1899. The opening of the international trading port of Shimizu in 1899 led to further development of the city, and a virtuous cycle was born as tea factories, tea-related companies, and tea manufacturing equipment suppliers gathered in the area to export tea, and the tea plantations themselves expanded, leading the city to its current position as the top tea producer.

In Shizuoka Prefecture, each region has its own distinctive brand of tea. Kawane-cha ” is characterized by its clear golden color and refreshing taste, ” Kakegawa-cha ” is elegant, light, and has no bitterness, and is popular among men and women of all ages; ” Tenryu-cha ” is attractive for its moderate astringency and strong flavor; and ” Honyama-cha ” is said to have been loved by Ieyasu Tokugawa for its mellow flavor and moderate bitterness. The tea is produced in the following three regions. It would be fun to visit multiple tea-producing regions and compare their teas.

Click here for producers in Shizuoka Prefecture introduced in Nihonmono

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Bringing a New Breeze to Shizuoka, Long Known as a Tea-producing Area Mr. Kosuke Amma, Amma Tea M… Aiming to create “tea that surprises and impresses the drinker,” Amma Seicha produces tea from its own unique perspective and ideas. His attitude of never fo…

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Elegant “Tenryu tea” made by one of the best in Japan, Kaneta Otaen Masataka Ota / Ha… High-grade “Tenryu tea” produced by nature Shizuoka, famous for its tea, has different brands depending on the production area. While the coastal areas have …

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Tea making that spares no effort “Kawane Tea, Takada Farm” A pale color with deep taste Shizuoka is known for being a tea producing area, but within Shizuoka, the most famous green tea producing town is Kawane Honcho…

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Retaining “that taste” “Hatsukura Aged and New Tea Agricultural Coop” Hatsukura, the land optimal for Yabukita tea ”I did not think that there would be tea fields here.” Nakata said, after he got out of the car. Certainly, one …

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Locally grown black tea in the country of green tea ”Maruko Black Tea” Good tea leaves make delicious milk tea ”If the tea doesn’t taste good, the taste of milk would overwhelm it.”As he said this, Matsumura served us ”Benifuki”…

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Tasting raw green tea and “aracha” “Tea farmer, Shoji Mochizuki” How tea leaves become refined tea leaves Shoji Mochizuki is a green tea farmer who performs all the steps involved in tea manufacturing at his farm, from cul…

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Making tea more delicious “Tea master, Fumio Maeda” Establishing the standard for ”supreme” quality ”Kikicha” determines the variety, origin and quality of tea leaves by looking at the color or the shape of th…

Shizuoka is one of the largest tea-producing areas in Japan. Kagoshima has many early and rare varieties of tea.

Kagoshima Prefecture started tea cultivation in earnest after World War II. Although Kagoshima does not have a long history as a tea-producing region, it has rapidly grown into a major tea-producing area by taking advantage of its mild climate and vast flatlands, and by adopting large-scale mechanization of farmland.

In recent years, high-quality teas produced in Kagoshima Prefecture, such as “Chirancha” produced in the Chiran and Ei area and “Kirishima-cha” produced in the Kirishima region, have become well known throughout Japan. In addition to the popular cultivation of early varieties such as “Yutaka Midori” and “Sae Midori,” Kagoshima also grows a rare variety called “Asanoka,” which was bred in Kagoshima Prefecture, and is a feature of the rich variety of Japanese teas available.

Click here to see the producers in Kagoshima Prefecture introduced in Nihonmotsu.

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Mr. Kenta Ikeda of Ikeda Seicha, which delivers tea from Kagoshima to the world / Nansei, Kagoshi… Kagoshima, a tea-producing region comparable to Shizuoka Kagoshima Prefecture is now regarded as one of Japan’s major tea-producing regions, alongside Shizuo…

In recent years, some travel agencies have organized trips to tea production areas. It seems to be the ultimate luxury to savor a cup of freshly brewed tea while enjoying the beautiful scenery created by the fresh green tea fields in an area blessed with clean water and air and rich in nature, which can only be seen at that time of year.

A journey through the story and history of tea unique to each region

Here, we would like to introduce some of the teas covered by Nihonmono that will enhance your travel experience.

Teas you will encounter on a traveling train – tea farmers of Sonogicha in Nagasaki and Ureshino Tea in Saga produced teas for trains in Kyushu.

Traveling by train is a great way to immerse yourself in the feeling of traveling while enjoying the scenery from the train windows. Accompanying you on this journey is a delicious cup of local tea. There is a train in Kyushu, a treasure trove of sightseeing trains, where you can enjoy such a trip. We would like to introduce a train that uses tea from a tea-producing region covered by Nihonmotsu.

Chayu, a tea farmer in Higashi Sonogi, Nagasaki Prefecture, is supplying Japanese tea to JR Kyushu’s “Nanatsusei in Kyushu” cruise train. The tea available on the Natsussei is a brand called “Asatsuyu,” which is the company’s signature product and has won numerous awards, including the Minister of Agriculture, Forestry and Fisheries Award, the Emperor’s Cup, and the “Japanese Tea AWARD,” in which ordinary consumers decide the quality of the tea. It is characterized by its sweetness and flavor, with almost no astringency or bitterness despite its richness. The cultivation area of the “Asatsuyu” variety of tea leaves used for this tea is about 1% of all tea plantations in Japan. It is a rare tea suitable for Japan’s first luxury sleeper train.

Address: 874, Isshi-go, Higashisonogi-cho, Higashisonogi-gun, Nagasaki Prefecture

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Delicious tea” that fits today’s times – “Sono Gicha” from Nagasaki… When one hears the word “Japanese tea,” Shizuoka and Kyoto come to mind.In such a situation, “Sonogicha” from Higashisonogi, Nagasaki Prefecture, is slowly a…

The tea sold on JR Kyushu’s sightseeing train “Futatsuboshi 4047” running between Saga and Nagasaki is “Futatsuboshi Ureshino-cha” produced by Soejima-en, a tea farm in Ureshino City, Saga Prefecture, which has been in operation for four generations. The variety used is “Asatsuyu,” the same as Chayu. The tea is grown with great care in a tea plantation specially created for this tea by Soejima-en, which insists on low-chemical cultivation. The taste is characterized by the mild flavor and delicious taste of “Asatsuyu,” which is also called “natural gyokuro,” as well as a lingering sweetness that leaves no unpleasant aftertaste.

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Blissful tea time in a “roofless tea room” at Soejimaen / Ureshino City, Saga Prefecture Blissful tea time in a “tea room without a roof The specialty of Ureshino City in Saga Prefecture is Ureshino tea. It is said that tea cultivation techniques…

Lactic acid fermentation of tea leaves, an important intangible folk cultural asset

Kamikatsu-cho is a small town in eastern Tokushima Prefecture. The Awa-bancha tea produced in this town is a post-fermented tea made by fermenting tea leaves with lactic acid bacteria, and was designated an “Important Intangible Folk Cultural Asset” by the national government in 2021.

Awa Bancha is made by local women. They go through the bushes to find native tea trees, pick the leaves, remove branches and debris, boil them in a large pot, and then rub them with a machine. The leaves are then transferred to a vat, where they are stepped on by a person wearing boots to expel air, and the boiled water is poured into the vat and weighed down with stones to soak for about four weeks, during which time lactic acid fermentation occurs. This is commonly known as “pickle tea. The tea leaves ferment during the pickling process, producing a sweet and sour, mild and unique flavor. The tea leaves are then dried in the sun.

The local people have been helping each other to make this unique tea using recipes handed down from one family to another, and each family has its own unique flavor. It is well worth a visit.

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Important Intangible Folk Cultural Asset “Awa Bancha” Ayame Tonokawa, spun by local p… Located in the eastern part of Tokushima Prefecture, Kamikatsu Town is the smallest town in Shikoku with a population of about 1,500, consisting of 55 villag…

Keeping the fire of tradition burning: Fully fermented tea that has been produced for more than 400 years

Goishi tea, a fully fermented tea that has been produced in Otoyo Town, Nagaoka County, Kochi Prefecture, for more than 400 years, was once in danger of disappearing at the end of the Showa period, when there was only one producer. In order to preserve the fire of tradition that was about to disappear, a cooperative has now been formed to continue production.

The taste of this tea depends on fermentation by microorganisms and mold fungi found only in Otoyo Town. The microorganisms on the “mushiro,” a rug used in the tea making process, and the “muro,” a storage room used during fermentation, do important work for “Goishi Cha” tea. It can be said that this tea has a unique flavor that can only be produced in this area.

This tea is fermented in two stages: “molding” by microorganisms and mold fungi on the “muro” and “soaking” in the tea leaves, which not only produces a complex flavor that is both sour and mild, but also increases the amount of vegetable lactic acid bacteria in the tea. The amount is said to be 23 times greater than that of pu-erh tea, and its remarkable effects have been announced at academic conferences and other occasions, such as its ability to regulate the intestines, prevent hay fever and influenza, suppress hyperlipidemia and arteriosclerosis, and lower blood pressure.

Tea fermented by microorganisms in this way is said to be rare in the world. We hope you will experience its taste, efficacy, and individuality.

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Goishi tea, a fully fermented tea that is attracting attention in Japan, a nation of fermented fo… Fully fermented tea “Gosekicha” for good health There are many types of tea in Japan, but a rare fermented tea is produced in Otoyo-cho, Nagaoka-gun, Kochi P…

Learn how to make and taste the tea of a tea master who has mastered the art of Japanese tea making.

Japanese tea comes in a wide variety of regions, varieties, and production methods. For those who are not sure which one to choose, or who want to make sure they choose the right one, the key word is “Chashi-Judan” (tea master Judan). (The correct term is “Jyu-dan of tea judging technique.)

A tea master is a person who purchases rough tea produced by farmers, blends it while assessing the characteristics of the tea leaves, and processes it into the final product through various processes such as fire-roasting.

The National Tea Judging Techniques Competition has been held annually since 1956 to enhance the tea judging and identification skills required for this purpose. The title of “tea master 10-dan” is given to tea masters who have attained the highest rank of Judan in the four competitions of “guess the variety,” “guess the tea season,” “guess the production area,” and “guess the production area by drinking. As of 2022, there will be only 18 tea masters in Japan who hold this title. They are the highest level of professionals who know all about Japanese tea.

Nihonmono has visited seven Judan tea judging technicians and interviewed them about their earnest attitude toward tea production.

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Making tea more delicious “Tea master, Fumio Maeda” Establishing the standard for ”supreme” quality ”Kikicha” determines the variety, origin and quality of tea leaves by looking at the color or the shape of th…

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The true taste of tea produced by “gyokuro” – Mr. Shinya Yamaguchi of Yame Trad… In Hoshino Village, Yame City, Fukuoka Prefecture, where there is a long history of gyokuro cultivation, this tea garden continues to produce tea with the ut…

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Roasted tea specialty store Omi Cha Marukichi, created by 15 tea masters of the 10th Dan in Japan… Tsuchiyama in Koka City, Shiga Prefecture, is famous for its excellent tea production.Omicha Marukichi is a long-established tea merchant that has been in th…

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Mr. Kenta Ikeda of Ikeda Seicha, which delivers tea from Kagoshima to the world / Nansei, Kagoshi… Kagoshima, a tea-producing region comparable to Shizuoka Kagoshima Prefecture is now regarded as one of Japan’s major tea-producing regions, alongside Shizuo…

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Kojima Tea Shop in Shizuoka, Shizuoka Prefecture, Japan, where tea master Yoshio Suzuki, a 10th D… Shizuoka tea has a different aroma and taste depending on its region of origin.Kawane tea is considered well-balanced with moderate bitterness and astringenc…

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What is “delicious tea” made by a long-established Uji tea shop – Mr. Yasuyuki … Founded about 180 years ago, it opened tea plantations in Kyoto from 1830 to 1843 and began exporting Japanese tea when the port of Kobe opened. It is also k…

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Shimokita Chawen Oyama,” enlivened by brothers who are ten-dan tea masters / Setagaya-ku, T… Smell and taste the tea to determine its origin and variety. This appraisal method is known as “bai-ken ni kakeru” or “internal quality review.” A measured a…

Some of the tea masters are involved in famous brand-name teas such as Yamecha and Uji-cha. A must-read.

The Future of the Japanese Tea Industry in a New Phase

Japan’s tea culture has been built up over a long history, but domestic tea production is on the decline.

According to the Ministry of Agriculture, Forestry and Fisheries’ “Situation Concerning Tea” (October 2022), statistics from the past 20 years show that the number of tea farmers has decreased to less than half, and the average unit price of tea leaves has dropped by about 25%.

The production of tea leaves in 2021 has been on a gradual downward trend over the past decade, although the production of tea in Japan recovered somewhat in 2020, when the spread of the new coronavirus was serious, due to the demand for tea leaves.

On the other hand, tea exports have been growing steadily for the past 10 years and will reach a record high of 20.4 billion yen in 2021. Powdered tea (including matcha) is the most common form, and the U.S. accounts for more than half of all exports. In addition to the popularity of matcha in the form of matcha lattes and flavored sweets, unsweetened green tea is also favored by health-conscious and organic-minded consumers, and some IT companies in Silicon Valley offer green tea as a free work conditioning drink to improve concentration. It can be said that attention to Japanese tea from overseas is increasing.

Among the producers interviewed by Nihonmono, many were also taking on the challenge of reaching out to the rest of the world. There are also producers who are actively engaged in direct sales, successfully responding to home and individual demand triggered by the Corona disaster stay-home , and succeeding in branding and retaining customers. One such producer, Masatoshi Matsuo of Chayu, a farmer in Higashisonogi-gun, Nagasaki Prefecture, who also does a lot of business with overseas customers, says the following.

Tea brewed in a teapot is wonderful, but the tea industry needs to offer a way to drink tea that tastes good without the hassle of brewing it in a teapot. It is time to think about what kind of Japanese tea is required by people in today’s lifestyle. I think the time has come for us to think about this.

The Japanese tea industry has entered a new phase. The efforts of tea growers to find a way to survive amidst this new phase and the tea-making techniques that have been passed down from generation to generation will continue to bring us delicious tea. Nihonmono will continue to follow the passion of tea growers across Japan to keep the fire of tea burning.

Other tea-related professionals visited by Nihonmono

Nihonmono has interviewed many tea professionals. Here we introduce those who could not be introduced in the article.

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Tea Fields Restored with Power of Nature “Kenichi Shizen Nouen” Restoring tea farms at birthplace of Yamato tea Kazuto Hazama and Kenichi Igawa, both of whom work at the ”Kenichi Shinzen Nouen”, are 2 people Nakata coinci…

What did you think? Did you find a tea that you would like to try, give as a gift, or visit?

What Nihonmono would like to recommend to you is to taste the teas carefully nurtured by the tea growers. Good tea”, such as the aroma that rises softly and the feeling of contentment that comes from just drinking it, will fill your five senses with the joy and pleasure of tasting tea.

Once you learn about such teas, you will surely want to serve your favorite teas to your loved ones. And you will want to learn more about tea. At such times, we hope you will enjoy your encounter with tea by referring to Nihonmono’s articles.

The more you know about tea, the deeper the world of tea becomes. In Japan, there are still many wonderful teas and stories of tea producers that we would like you to know. We at Nihonmono will continue to support the tea industry as a whole by sharing these stories so that the world of tea, an important culture that represents Japan, will become more familiar to people.

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