Shizuoka tea has different aromas and flavors depending on its region of origin. Kawane tea is considered well-balanced with moderate bitterness and astringency, Kakegawa tea is characterized by its mild sweetness, and Tenryu tea is considered a high-class tea with its rich flavor. Among these Shizuoka teas, the oldest tea, which has been in existence for more than 800 years and is said to have been a favorite of Ieyasu Tokugawa, is Motoyama-cha, produced in the mountainous area upstream from the Abe and Warashina Rivers in Shizuoka City. The characteristic features of Motoyama-cha are its bright color, pleasant flavor, and depth of flavor. In Shizuoka, it is generally believed that teas grown in coastal areas with a mild climate have a fresh aroma and a clean taste, while tea leaves grown in mountainous areas have a temperature difference, so leaves that photosynthesize during the day rest in the cool air at night, storing nutrients and bringing out their richness and sweetness. When you taste tea in various regions, you will be amazed at the many different types and flavors.
Kojima Chaten, where the traditional taste and aroma are passed down from generation to generation
Kojima Chaten in Shizuoka City is a tea merchant that has been serving the nation the charm of Shizuoka’s local teas since its establishment in the Meiji Era. Kojima Kohei, the representative of Kojima Chaten, is well known within the prefecture for his involvement in the establishment of the Japanese tea instructor system, and Yoshio Suzuki, a tea master who has obtained the highest tea appraisal skill level, Jyu-dan (tea master 10th dan), one of only a dozen in Japan, is responsible for tea selection, preparation, and commercialization.
The tea master’s job is to purchase tea leaves produced by farmers (rough tea = tea leaves that have been picked, steamed, rubbed, and dried by tea farmers), blend the tea leaves, each with its own characteristics, and process them into the final product through a variety of processes. He must be well versed in the characteristics of each production area and the differences between tea leaves, as he is the so-called producer who thinks about what kind of tea to make and selects the tea leaves. In 2007, Mr. Suzuki won the first prize at the 54th Tea Judging Contest, in which tea masters from all over Japan gather to identify the quality and production area of tea based on taste, aroma, appearance, and other factors. In addition to thorough selection and quality control of tea leaves, the company uses a combination of shelf-type hot-air drying and direct flame burning, as well as far-infrared heating, to bring out the wonderful taste and aroma from the core of the tea leaves during the “hi-ire” process. The use of binchotan charcoal, which quickly rises in temperature and maintains stable combustion, is another of their specialties.
Tensui,” a tea made by a 10-step master, and the profound world of tea
The “Tensui” tea created by Mr. Suzuki is a gem that was born from President Kojima’s request to blend the best tea. The tea is made with the Motoyama tea loved by Lord Ieyasu as the main ingredient, and other good tea leaves selected from tea leaves made using the deep steaming technique that originated in Makinohara.
During the tour, Nakata was able to taste tea from various stages of the production process. The tea leaves in different states, such as “rough tea,” which is the stage before becoming a product, “hi-ire” at different strength levels, powdered tea, stem tea, bud tea (a collection of buds and leaf tips produced when making sencha and gyokuro teas), and so on. The taste and aroma of sencha differ depending on the state of the tea leaves, such as powdered tea, stem tea, and bud tea. Sencha is characterized by a good balance of “umami,” “sweetness,” and “astringency,” as well as a refreshing aroma, but the temperature of the water and the length of time the tea is steeped also make a difference. President Kojima recommends putting 5 to 6 grams of tea leaves in a teapot that has been warmed in advance, pouring in 180 to 200 cc of hot water at about 70°C, and waiting one minute. Of course, the teacups should also be warmed. Then you will have a well-balanced cup of tea. If you want to bring out the umami flavor, you should lower the temperature of the water to about 60°C.
After experiencing the differences between teas, the last challenge was to blend teas of different varieties and steeping conditions to create a high-quality, beautiful tea called “Gogumi.
The aroma, taste, and throat feel of the tea can be changed by a small amount of ……. It’s interesting to see how much difference it makes. I would like to try serving my own blended tea someday, but it is difficult because there is no right answer in this world. I need to learn more about it.
First of all, I would like to continue to provide delicious tea to those who have been drinking our tea for a long time, and I value the trust we have built with them. I would also like to work hard every day so that more and more people can learn about the appeal of tea through our teas,” said Mr. Suzuki. Mr. Suzuki said. The combinations of Shizuoka tea alone are endless. The world of tea is still very deep.
