Shingu Tea, produced in the mountainous area of Shingu Town, Shikokuchuo City, Ehime Prefecture, is known for its refreshing taste that doesn’t tire the palate, drawing out the excellent aroma inherent in the Yabukita variety. What is the appeal of Shingu Tea, nurtured by the region and its history, as envisioned by the third-generation owner, Toshiya Waki, and the fourth-generation owner, Junki Waki, of Waki Tea Factory?

From Native Habitat to Tea-Producing Region

Shingu Town has long been known as a natural habitat for the native “Yamacha” tea plant, rooted in the land (mountains). During the Edo period, it was a tea-producing area cherished by travelers on the Tosa Highway, a key route for the sankin-kotai system, as a place to pause for a cup of tea and rest. However, the journey of “Shingu Tea” as a full-fledged tea production began in the Showa period.The founder of “Shingu Tea,” Mr. Kugoro Waki, was one of the farmers producing the high-quality leaf tobacco that thrived in the area at the time. Amidst the post-war agricultural restructuring, he was required to introduce new crops. He began full-scale production of cultivated tea using the “Yabukita” variety, distinct from the native Yamacha. This laid the foundation for Shingu Tea.

Cultivating Yabukita with Shingu’s Unique Character

In 1954 (Showa 29), founder Kugoro Waki was among the first to introduce the Yabukita variety, which had just been selected in Shizuoka Prefecture.”My grandfather was incredibly dedicated to research,” says his grandson, current president and third-generation head, Toshiyuki Waki. Even the then-difficult task of propagating seedlings by cuttings was successfully achieved ahead of other regions. Shortly after switching from tobacco to Yabukita tea cultivation, Shingu tea was already nationally renowned for its exceptional aroma.

This speaks to Shingu’s climate being exceptionally suited for tea cultivation. The high altitude and significant day-night temperature variation, combined with a climate prone to fog, provided ideal conditions for tea leaves to grow slowly while avoiding strong sunlight, drawing out their umami. Furthermore, the soil, rich in mineral-laden green mud schist, supports the growth of the tea plants.Moreover, in the surrounding areas, including the Shiozuka Plateau, abundant thatch (kaya) was available for use as fertilizer. Incorporating this thatch into the soil also contributed to enhancing the tea’s flavor, aroma, and overall quality. Thus, tea cultivation using the Yabukita variety spread throughout the region, and by 1970 (Showa 45), it had become a tea-producing area boasting tea gardens covering 45 hectares.

Tea Cultivation Made Possible by a Small Production Area

Numerous small-scale tea farmers are scattered throughout Shingu Town. At Waki Tea Factory, they process, roast, and pack the tea leaves picked by these farmers in-house. Functioning as a “village processing facility,” they have established a style of supporting the production area hand-in-hand with the producers.

Furthermore, while Shingu tea was once produced using conventional methods involving chemical fertilizers and pesticides, the shift to pesticide-free cultivation began in the late 1970s. Shingu Town experiences harsh winter cold, resulting in fewer overwintering pests. Additionally, the area utilizes “natural predator control” through spiders and bees inhabiting the surroundings, enabling cultivation without reliance on pesticides.Large tea plantations make it difficult to manage natural enemies effectively and complicate pesticide usage adjustments. In contrast, small-scale production areas like Shingu allow for easier adaptation to the specific conditions of each tea garden and facilitate cooperation among farmers. The experience and techniques developed through the village’s collective commitment to pesticide-free cultivation are now applied to current farming practices.

Tea Cultivation: Inheriting Aroma, Evolving

What kind of tea is Shingu Tea? “Yabukita” is Japan’s most widely cultivated tea variety, beloved for its refreshing taste and pleasant aroma. Among Yabukita teas, Shingu Tea stands out for its uniquely strong aroma and clear flavor. It tends to develop less pronounced astringency, allowing its umami to spread gently, making it perfectly described as “a tea you never tire of drinking.”Grown with organic fertilizers made from mountain plants, the founding principle of “preserving the fragrance” remains steadfast to this day.

Yabukita for Black Tea: The Fourth Generation’s Challenge

The fourth-generation owner, his son Junki Waki, has traveled to tea-producing regions across Japan to learn and absorb techniques suited to Shingu. He holds qualifications as a Japanese Tea Instructor and an Assistant Instructor for the Hand-Rolled Tea Promotion Association. In today’s tea industry, where varieties have increased and processing techniques tailored to preferences have advanced, he is dedicated to cultivating Shingu Tea into a nationally renowned product.

Traditionally, “Yabukita” was considered unsuitable for black or oolong teas. However, Shingu tea’s clear flavor and strong aroma surprisingly pair well with black tea, revealing a new charm as a Japanese-style black tea with a gentle sweetness.”As more varieties for black tea emerge, I want to deliberately expand the possibilities even with ‘Yabukita,'” says Junki. In fact, this black tea is currently their best-selling product and is gaining attention as a new pillar for Waki Seicha. Furthermore, beyond roasted tea and oolong tea, new developments for Shingu tea are advancing with flavored teas using citrus, ginger, and herbs.

Shingu Tea Gaining Popularity Locally

In Shingu Town, the entire village supports the tea-growing region while continuing initiatives that connect with the community through Shingu Tea.Tea finished at Waki Seicha is also served at “Roadside Station Kirinomori,” nationally known for its “Kirinomori Daifuku” sweets. The facility includes a tea workshop where visitors can experience hand-rolling tea themselves, and a museum teaching the history and appeal of Shingu Tea. Through activities like tea tasting sessions led by Japanese tea instructors, it offers a space where visitors can enjoy Shingu Tea with all five senses.

“Many people have never truly tasted delicious tea. That’s precisely why I want them to try it at least once,” says Junki. While also working as a Japanese Tea Instructor himself, he focuses his efforts on creating opportunities to convey, through experience, “what makes tea delicious.” Carefully nurtured traditional tea cultivation and the close-knit connections unique to a small production area. Cherishing both, Shingu Tea is now expanding new possibilities alongside the community.

The post The fragrant Shingu tea, preserved by a small tea-growing region nestled in the mountains. Waki Tea Factory / Shikokuchuo City, Ehime Prefecture first appeared on NIHONMONO.

Yame City in Fukuoka Prefecture is known for its tea production. Especially in Hoshino Village, which is located at a high altitude and is called “Okuyame,” the production of Kabusecha, a type of tea with a strong flavor, is thriving due to the difference in temperature. We visited two tea farmers who are earnestly engaged in tea production while facing nature on a daily basis, and experienced their passion for Japanese tea.

Tea made with traditional techniques in a beautiful mountainous area

The Yame region in the southern part of the Chikugo Plain of Fukuoka Prefecture is located between the Chikugo and Yabe Rivers, the largest rivers in Kyushu. Blessed with fertile soil, subsoil water, abundant rainfall, and a large temperature difference between day and night, the region has been cultivating tea for about 600 years, as it meets the natural conditions suitable for tea cultivation.

Hoshino Village, located in the mountains at an altitude of more than 200 meters above sea level and known for its beautiful starlit sky, is a famous producer of high-quality sencha and gyokuro teas. Hoshino tea is known as one of the highest quality Yamecha teas.

Hoshino tea is characterized by its rich flavor, deep mellow aroma, and beautiful color. Among them, Gyokuro, the highest grade of Japanese tea, has repeatedly won the top prize in the Gyokuro category of the National Tea Fair (22 times in the Heisei period), in which tea production areas throughout Japan compete to be the best in Japan in terms of Japanese tea. The “Yame Traditional Gyokuro” entered in this competition “must be grown on trees that have been pruned only once after harvest and allowed to sprout naturally until autumn,” and “covered with natural materials such as rice straw for 16 days or more. （The tea is grown by adhering to traditional techniques such as “covering” the trees with natural materials such as rice straw for at least 16 days and hand-picking the sprouts. The taste is exceptional. Pour hot water at 50-60 degrees Celsius slowly and wait for about 2 minutes, and the flavor and sweetness locked inside the tea leaves will be released in the hot water, giving it a mild, sweet, deep flavor and a noble aroma that is very impressive. In 2015, Yame Traditional Gyokuro became the first tea to be registered under the country’s Geographical Indication (GI*) protection system in order to protect its special cultivation methods and production area characteristics as intellectual property.

Of course, Traditional Gyokuro is not the only Hoshino tea. In Hoshino Village, open-air cultivation is also widely practiced in addition to covered cultivation, but it is certain that the knowledge and experience of tea farmers who have kept up the traditional techniques have led to the production of delicious tea.

GI = GEOGRAPHICAL INDICATION. A system to protect as intellectual property the names (geographical indications) of products that have achieved high quality and reputation due to special traditional production methods and characteristics of the production area, such as climate, climate, and soil.

From cultivation to processing and sales. Reflecting the voices of consumers in tea production

Mr. Kohei Takagi, who runs a tea shop in Hoshino Village called “Hoshosho-en,” is a devoted farmer who is called the hope of young farmers. After two years of in-depth study of tea cultivation and processing at the Tea Research Center of the National Institute of Agroforestry and Forestry in Shizuoka Prefecture, he returned to his hometown and now cultivates tea in a vast field of about 10 hectares (about eight times the size of the Koshien baseball stadium). Mr. Takagi’s tea plantation is located in the mountains of Hoshino Village, which is located at a high altitude. The tea plantation is located on top of a unique geological formation called Senmaigan, which contains many natural microorganisms, and is therefore blessed with rich soil. In addition to such geographical advantages, Mr. Takagi has taken on the challenge of tea cultivation with all his human knowledge, including the selection of fertilizers, the amount and timing of fertilizer application, the selection of covering materials, the timing and duration of application, and frost protection.

Running a tea shop has also had a positive influence on Mr. Takagi’s tea production. Generally, tea farmers rush raw tea leaves to tea factories to prevent oxidation, which begins immediately after harvesting, and deliver “aracha,” which is made by steaming, rubbing, and drying tea leaves, to tea wholesalers. The wholesalers then process and blend the “aracha” into products, but apart from wholesaling, Mr. Takagi also handles the secondary processing and blending himself. He says, “I can check the taste of the tea I make and hear directly from customers. Every year, it is a battle against nature, so it is difficult to keep the quality constant, but the voices of customers who frankly tell me, “This year’s tea tasted like this,” are the driving force behind our tea production.

Focusing on the Future as a Tea Producing Area

There is another key person who is indispensable when talking about Hoshino Tea. He is Masahiro Tanaka, who serves as the head of the Hoshino branch of the JA Tea Industry Youth Association. Mr. Tanaka and Mr. Takagi have been friends since childhood, and both have taken over the family business and worked hard to produce high quality tea while engaging in friendly competition with each other. The climate and soil of Hoshino Village are the reason why we can produce high quality sencha and gyokuro teas. We believe that continuing to master the art of tea production by taking advantage of the characteristics of the land will help us differentiate ourselves from other tea-producing regions. On the other hand, however, the reality is that the demand for bottled tea is increasing in Japan, and more and more households do not have a teapot. In order for the tea industry to become a sustainable industry in the future, we must consider what kind of tea the domestic and overseas markets demand and what kind of target audience we should approach from the production site. In order to explore the possibilities of organic, pesticide-free, and fermented teas demanded by overseas markets and take action, it will be necessary for producers and tea merchants to work together even more firmly than now,” says Hoshino, who is looking to the future of Hoshino Tea.

Overseas and Domestic. The Challenge of Japanese Tea Continues

Recently, the number of Japanese tea lovers has been increasing overseas, and Hoshino tea is also exported. However, there are many areas (e.g., EU) where standards for residual pesticide concentration are strict, and the standards differ from country to country, so there are not many farmers who can produce organic and pesticide-free tea. Hoshino Village has the advantage of being located at a high altitude, which makes it difficult to attract insects, but it is said to take at least 10 years to stabilize the quality of tea without using chemical fertilizers or pesticides, which places a heavy burden on farmers. Although there are many challenges, Mr. Takagi has direct dealings with overseas farmers, “They always ask me to send them good quality products! He also sees the potential for Japanese tea to make great strides overseas. The Yameyama tea cooperative is also actively involved in overseas exports, and we look forward to future developments.

Their goal for the future is to continue their activities to encourage more people to brew tea at home,” they say. For young children, we start with hojicha, which is low in caffeine, and gradually move on to green tea. If children are exposed to home-brewed tea when they are young, even if they leave tea for a while, they often come back to it when they grow up and say, “I love making tea at home. I want to believe in such a cycle,” he says.

While conveying the richness of time spent with tea to the domestic market, they also want to enter the large overseas market. We look forward to the future of Yame “Hoshino Tea” pioneered by young tea growers.

The post The power of a cup of tea that brings a peaceful sensation. Hoshino Tea” made with special care and cultivation methods / Yame City, Fukuoka Prefecture first appeared on NIHONMONO.

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.

The post Learn about the types and history of Japanese tea and how to make tea. first appeared on NIHONMONO.

Shiga Prefecture is said to be the birthplace of Japanese tea. The origin of Japanese tea is said to date back to 1200 years ago, in the early Heian period, when Saicho, the founder of the Tendai sect of Buddhism, brought back seeds from Tang China and planted them at the foot of Mount Hiei. We visited Mr. Haruki Fujimura, representative director of “Greentea Tsuchiyama,” a tea farmers’ cooperative in Shiga Prefecture, which is working to pass the baton of the tea industry to the future.

Tea production area developed in the Edo period (1603-1867)

Tsuchiyama-cho, located in the southeastern part of Shiga Prefecture, boasts the largest tea production and cultivation area in the prefecture. 805, Saicho, who returned from Tang Dynasty China, introduced tea cultivation to Omi Province, which is now Shiga Prefecture, and tea production also began in Tsuchiyama. Since Tsuchiyama was an inn town on the Tokaido Highway, tea was sold to people passing by, and its production expanded dramatically in the Edo period ( 1603-1867). At its peak, Tsuchiyama used the same tea leaves as green tea to make black tea and export it overseas, but this became difficult after World War II began, and the region gained a foothold as a producer specializing in green tea.

Tea that can be enjoyed from the second brewing

There are several traditional tea production areas in Shiga Prefecture, such as Asamiya and Masadokoro, but Tsuchiyama is characterized by rolling hills with long hours of sunlight, rich underground water from the Suzuka mountain range, and a temperature difference between day and night. This makes it possible to grow long, thick tea leaves, which have a strong flavor and aroma, and are said to be delicious even after the second or third brewing. Characterized by its elegant, mild, and deep flavor, it has long been a specialty of Shiga Prefecture.

Producing “Kabusecha” with a strong flavor

Another characteristic of Tsuchiyama is that it is known as a famous producer of “Kabusecha” tea. Kabusecha is a type of tea in which tea leaves are covered with a cloth or other covering before plucking to suppress the production of catechins and enhance the flavor and sweetness of the tea. The tea leaves that have been covered for a longer period of time are called “gyokuro,” and those that have been dried without being rubbed are called “tencha. Tencha is ground into a powder using a millstone, and this powder is called matcha, which is used in the tea ceremony.

Kabusecha production is thriving in Tsuchiyama, and has a solid track record, winning first place in Japan in the kabusecha category of the National Tea Fair.

Healing Tea from Tsuchiyama to the World

Haruki Fujimura is the representative director of “Green Tea Tsuchiyama,” an agricultural cooperative that produces tea with the concept of “bringing healing tea to the world. He has been in the tea industry since he was 22 years old, and has been in the business for 30 years this year. He wanted to acquire knowledge and skills beyond just making tea, so he became a certified Japanese tea instructor, also known as a “tea sommelier,” and is also involved in training young people at an agricultural university as an agricultural instructor.

In Tsuchiyama, many growers have traditionally produced Kabusecha, but about five years ago, we started producing about two thirds of our tea from Tencha, which is used to make Matcha. Japanese matcha has been booming overseas for the past few years, and the need for tencha will increase even more in the future.

Although the region as a whole has been increasing the percentage of its tea production from tencha processing every year, the price of tea itself has been declining in recent years, and producers are now facing a difficult situation.

From individual competition to regional cooperation in tea production

In order to overcome the difficult situation surrounding tea farmers, various reforms are being implemented in Tsuchiyama. One of these reforms is the establishment of an agricultural cooperative, Greentea Tsuchiyama.

One of the features of our company is that each member of the corporation is a farmer, but we all share the same fields and factories. In tea production areas, even though the factory is shared, it is rare to find an organization in which everyone shares the same fields. There is no such thing as an individual farm, but rather a system in which everyone works together to increase sales,” says Mr. Tsuchiyama.

Green Tea Tsuchiyama was originally established by Fujimura’s father in cooperation with five tea farmers.

At the time, when most tea farms were privately owned, many farmers were trying to ship their products as quickly as possible in a small area, which caused shipping times to overlap. To prevent this, Greentea Tsuchiyama was established to promote the joint purchase of fertilizers and the joint use of factories. Today, many young farmers belong to the company, and it has grown to the point where it produces about one-tenth of all tea produced in Shiga Prefecture.

Overcoming the adversity of being called a “cheap production area

Green Tea Tsuchiyama handles all aspects of tea production in-house, from cultivation to processing and sales. In 2018, the company built a new factory for tencha, the first in the prefecture, with the aim of producing its own tencha, the raw material for matcha, to boost sales and meet demand for the tea in a wide range of products such as chocolate and confectionery.

The factory is located in the Tsuchiyama area, where frost occurs in early spring, so the early sprouts are damaged by the frost. Tea can only be harvested safely in Tsuchiyama after May, the middle of the season. It has often been said that “Tsuchiyama is an inexpensive production area” because the harvest here begins when harvesting is completed in all production areas in Japan, and the tea can finally be shipped when the price of new tea has dropped completely. So, in order to survive, we need a stronger ground than other production areas,” he says.

Original products that meet the needs of the times and applications

At the same time as establishing a tea production system, the company is also focusing on the development of original products.

KOKUTAN,” with its luxurious black packaging, is a special Kabusecha blending two varieties, a gem that offers the sweetness of “Sae-midori” and the refreshing crispness of “Okumidori”. It is made from the most aromatic and rich tea leaves harvested at Greentea Tsuchiyama.

Other products include Hakuji, a top-grade Kabusecha tea that is mild and recommended for daily use, and Hekiryoku, an extra-grade sencha with a refreshing aroma and moderate astringency.

Developing sweets to enjoy with tea

In an effort to further expand its product lineup, the company has begun developing products other than tea leaves, including “Matcha Financier” and “Roasted Tea x Benifuuki Financier,” the first processed foods made with the company’s own tea, which went on sale in 2020. We thought, “Why not have confections that are not limited to tea leaves alone? The development of confections that go well with tea has been well received by employees and customers alike. Mr. Fujimura’s goal is to increase the number of original products using tea, such as chocolates and cookies, and eventually sell them in his own stores.

Bringing the potential of tea to the future through the efforts of the entire tea-producing region.

In 2022, a team of tea farmers, tea artisans, and agricultural cooperatives will launch a new hojicha brand called “Tsuchiyama Overnight Hoji. This initiative was started to make the name “Tsuchiyama” widely known. The tea leaves grown with great care in Tsuchiyama-cho are left to wilt naturally overnight (12 hours or more) to lose water, which gives the tea a flowery aroma. When the tea leaves are roasted, the sweet aroma of Taiwanese tea is followed by a savory aroma unique to hojicha, making it a tea that goes well with both Japanese and Western-style teas and meals. The tea is named “Overnight Hoji,” and is sold in a variety of variations by several businesses participating in this initiative.

I consider tea to be a luxury item, just like alcohol. In the past, people thought it was enough to just make tea as it is and sell it, but now I feel that the ideal way for a production center is to make tea that they can truly enjoy through trial and error, and then promote it. How many people can we create who will appreciate the taste of Tsuchiyama’s tea? That is what is necessary to continue tea production. With an eye on the future of tea, they are expanding beyond the boundaries of producers and companies. We look forward to the new challenges ahead for Mr. Fujimura and his team.

The post Green Tea Tsuchiyama” to explore the future and possibilities of tea in Omi, the birthplace of Japanese tea / Koka City, Shiga Prefecture first appeared on NIHONMONO.

Asamiya Tea Katagi Kokaen is located in Shigaraki Town, Koka City, Shiga Prefecture,
It is a long-established tea garden that produces Asamiya Tea, one of the oldest in Japan.
They cultivate their tea completely without pesticides using only plant-based organic fertilizers and by hand.
The traditional Asamiya tea has a robust flavor and aroma that is inherent to the tea,
We continue to produce high quality teas that are gentle on the body.

Asamiya, a tea production area that has existed since tea was first introduced to Japan 1,200 years ago, is a village in the mountains of Shigaraki Town in southeastern Shiga Prefecture, known for its Shigaraki ware. The large difference in temperature between morning and evening is a source of quality tea leaves with a distinctive aroma and mellow flavor. Katagi Kokaen, which has been in the tea business here for generations, has taken on the challenge of cultivating tea without pesticides, which is not an easy task, and aims to produce world-class Asamiya tea.

Asamiya, a premium tea production area that has been in existence for 1,200 years

It is said that Japanese tea ceremony began 1,200 years ago when Saicho, later to become the founder of the Tendai sect of Buddhism, brought back tea seeds from China and planted them at the foot of Enryaku-ji Temple on Mt. Asamiya, a tea production area that has continued since that time, is located in the Shigaraki Basin, south of Lake Biwa, on a plateau at an altitude of 300 to 500 meters. The area has ideal conditions for tea production, with a large difference in temperature between morning and evening, and the Shigaraki River valley, which tends to generate fog. The area is also blessed with high-quality water from the granite strata, which has been presented to emperors as ” fragrant Asamiya-cha,” a famous tea of high quality.

Rich green tea fields in the mountains

Driving through Shigaraki town, lined with pottery stores, to Asamiya, tea fields appear on the slopes of the mountain. The haiku poet Matsuo Basho, who visited this area, is said to have composed a poem entitled “Hiding in the Trees and Hearing the Tea Plucking, Hottogisu. The beautiful scenery of the tea fields, almost unchanged from that time, is a comforting sight.

Asamiya Tea,” known by those in the know, is now a single brand

Katagi Kokaen has been cultivating tea in the highest area of Asamiya, at an altitude of 450 to 500 meters. Currently, the seventh generation, Mr. Takatomo Katagi, is the head of the company and produces a variety of teas, including sencha, hojicha, oolong tea, and tencha.

Until a decade ago, Asamiya tea was mostly wholesaled to Uji and blended with tea from other regions and sold as high-end Uji tea, so it was completely unknown to the general public. My grandfather and father started selling Uji tea directly to households because they thought it was a waste of the delicious tea they were making,” he says. After Katagi-san took over the business, he began to put more effort into selling tea at his store and online, and is now the leading producer of Asamiya tea in both name and reality.

From father to son. A commitment to pesticide-free farming passed down from father to son.

What sets Katagi Kokaen apart from other tea growers is its pesticide-free cultivation: since 1976, all tea fields have been cultivated without the use of any pesticides and with minimal fertilizers. My father is a bit of an eccentric. He started growing tea without pesticides by himself because he felt he had to give his customers, who came to see him and buy from him, something they could drink with peace of mind.

At that time, it was common practice in the tea industry to use pesticides to prevent insect infestation and disease in order to increase production. It was a challenge that went against the grain of the times.

Tea leaves are processed without washing.

Unlike vegetables and fruits, tea leaves are processed without washing after being harvested from the fields. They are then put in a teapot, poured over with hot water, and drunk.

On the day I returned home after spraying with pesticides, I felt more sluggish than usual. This discomfort may be due to the pesticides. I thought, I can’t give pesticide-laden tea leaves to customers who buy it because they say it tastes good. The decision was based on his realization of the fear of pesticides.

Starting out by hand, without a role model

He searched for people who were growing tea without pesticides, but although there were people who were growing small amounts of tea for their own use, no one was growing tea without pesticides as a business. He had no choice but to start by hand. He decided to start growing tea in all of his tea fields at once.

The first two or three years,” he said, “we could hardly harvest anything because of diseases and insect pests. The surrounding tea farmers didn’t understand, saying, ‘It’s like growing insects instead of tea,’ but my father didn’t give up,” he said. But my father never gave up.” He had to work at other jobs to make a living, and the hard work continued.

Finally, in the third year, new shoots appeared.

In the third year, after much trial and error, the trees began to sprout new shoots. Thanks to the fact that we did not spray a drop of pesticide, spiders, praying mantis, ladybugs, and other insects returned to the field. The resistance of the trees must have increased, too. Geographical factors, such as the fact that the tea plantation was at the top of the list and that there were few insects to begin with due to the cold weather, also seem to have played a role in the success of the pesticide-free cultivation. From that year on, yields increased year by year, and the soil became richer and richer.

Putting our heart and soul into the steady manual work

For more than 40 years since then, he has been growing tea using no pesticides and as little fertilizer as possible, in an effort to bring man and nature into harmony.

The most difficult part of pesticide-free cultivation is weeding. If the weeds grow too much, they take all the nutrients from the trees, so we have no choice but to pull them out by hand,” he says. There are many hardships associated with pesticide-free cultivation, such as more manual labor and lower yields than expected. Even so, Mr. Katagi’s willingness to go to great lengths in pursuit of safety, saying, ” Tea is something people drink every day, ” is a belief passed down to him from his father.

From Weaknesses to Individuality. Asamiya tea with a clean taste

The tea leaves, which have been cultivated in a harsh natural environment, have a reputation for its original flavor. However, in the world of tea, the umami component is the most important factor in evaluating the taste. Chemical fertilizers affect this flavor. Therefore, if chemical fertilizers are not used, the tea leaves will inevitably have less umami. Mr. Katagi explains, “If we compare only the flavor, we may lose to other tea production areas that use chemical fertilizers. However, based on our experience, we have found that using organic plant-based fertilizers such as rapeseed oil and sesame oil pomace enhances the aroma of the tea. Asamiya’s native varieties have always been characterized by their aroma, and we hope to further develop the aroma,” he says.

Passing on Asamiya Tea to the Next Generation

The tea industry faces many challenges, such as theaging of producers and declining demand for tea due to the diversification of beverages. The same is true in Asamiya, where there are currently 35 tea farmers, but few of them are of the younger generation.

I decided to follow in my father’s footsteps because he took pride in his pesticide-free cultivation. I am now looking for new added value in addition to pesticide-free cultivation so that my son will want to take over the business with the same pride.

Passing on Asamiya Tea to the Next Generation

Katagi-san’s current target is the state of Michigan, Shiga Prefecture’s sister city in the U.S. About five years ago, he began selling his tea there. In Michigan, Japanese tea is still almost unknown. I want to bring Asamiya-Cha to people all over the world, but first of all, I want Michigan people to think of Asamiya-Cha when they think of Japanese tea,” he said. In fact, at a sales event in Michigan, Asagucha was well-received as ” refreshing and easy to drink,” and the company is feeling a positive response.

Although tea consumption in Japan is on the decline, Japanese tea is attracting more and more attention worldwide due to the growing health consciousness and the Japanese food boom. In fact, exports to the U.S., Taiwan, and Europe have quadrupled in the past 10 years. Asamiya tea has a good chance of becoming a world-class Japanese tea.

Asamiya Tea will not abandon its commitment to pesticide-free cultivation, but will enhance its quality and brand power. Mr. Katagi is the one who will lead Asamiya-cha to the next generation and beyond. The challenge of Katagi Kokaen, which has been passed down from generation to generation in Japan’s oldest tea-producing region, will continue in the future.

We cannot mass-produce tea due to our commitment to completely pesticide-free cultivation and careful handwork, but we are proud of the high quality of our tea, which is healthier for the body. This tea is suitable not only for private use but also for gift-giving. We hope you will taste the original flavor of the tea produced by the tea tree itself.

The post Katagi Kokaen, a pesticide-free farm in Japan’s oldest tea production area / Koka City, Shiga Prefecture first appeared on NIHONMONO.

Shimada Ochadokoro uses carefully selected Sogicha from Nagasaki Prefecture and Yame tea from Fukuoka Prefecture to make its original products. How do they produce their products, which have won high acclaim both in Japan and abroad, including the “Japanese Tea AWARD” and the silver prize at the “Japanese Tea Selection Paris 2020,” the only Japanese tea competition in Paris? We visited Ms. Yuko Shimada of “Ochadokoro Shimada.

The award-winning “Ochadokoro Shimada

Three minutes walk from JR Isahaya Station in Nagasaki Prefecture. Located in a quiet urban area, not far from the Honmyo River, the only first-class river in the prefecture, “Ochadokoro Shimada” is a Japanese tea shop that has won many awards at domestic tea fairs such as “Japanese Tea AWARD” and the only Japanese tea competition in Paris, “Japanese Tea Selection Paris 2020” Silver Prize, and has attracted attention. The owner, Yuka Shimada, is the owner of the store.

The owner, Yuko Shimada, is from Higashisonogi-cho, a production area of “Sonogicha,” which has achieved remarkable results in the steamed tama-green tea category at recent national tea fairs. She was involved in the tea business as a wholesaler, buying tea leaves directly from tea farmers, blending and processing them, and then selling them. I am the sixth generation in the family to make Japanese tea. Since I was a child, I have watched my father purchase and process tea leaves, and I have learned the importance of tea finishing and how to look at the raw leaves,” he said. The store is lined with a variety of products that Mr. Shimada carefully purchases.

I think it is important to pass on the culture and excellence of Japanese tea to the next generation. We have been creating the ideal taste of Japanese tea by utilizing the experience and knowledge we learned from our predecessors and asking for cooperation from tea growers and tea makers to find out what kind of Japanese tea consumers want.

Shimada’s switch from a wholesaler to a retailer who sells directly to consumers has allowed him to directly feel the reactions of consumers. Using this strength, he communicates in detail to the tea growers his requests for the variety of tea leaves to be used, the degree of heat, and other details. His clients are producers of high-quality tea leaves in Nagasaki and Fukuoka prefectures. They are all highly skilled tea growers and tea makers with whom we have had a long relationship since the previous generation. The relationship of trust built up through the long history as a tea wholesaler is the key to the taste that Mr. Shimada pursues.

Promoting the deliciousness of Japanese tea and the beauty of tea culture

Mr. Shimada considers it his role to promote the excellence of tea culture inherited from his ancestors. While working as a Japanese tea instructor in Japan and abroad, he is constantly searching for ways to make “delicious Japanese tea” that fits modern lifestyles. For example, the development of collaborative products with local high school students is part of his activities. A variety of tea varieties including green tea, roasted tea, and brown rice tea were prepared and blended by the high school students to create “tea that high school students would want to put in their own bottles. Two things became clear from this experience. First, different generations have completely different tastes. Second, there is a need for high-quality “tea bag” products that allow students to brew tea without using a teapot. The taste of the tea they made was very weak to me. In other words, young people want tea that they can drink in gulps. After being in the tea industry for so many years, it is easy to get caught up in the umami, sweetness, and color of the tea. Of course that is very important, but it is equally important to recognize the difference in taste from what consumers, especially young people, are looking for,” he said. In light of the fact that the custom of brewing tea in a teapot is disappearing these days, the company is also focusing on the development of tea bags and instant tea products. The Japanese teabags we make are made from gauze, which allows the tea leaves to open easily when hot water is poured over them, bringing out their sweetness and aroma,” he says. While we respect Japanese teas with great flavor, water color, and sweetness that are highly evaluated at trade fairs, there should be teas that can be enjoyed casually in everyday life. While paying great respect to the efforts and techniques of tea growers who are preparing for the rigorous judging of their products, we are also seeking products that meet the needs of the times and do not fit too neatly into the old form. Mr. Shimada believes that such a light and flexible “way of Japanese tea” will lead to the further development of Japanese tea culture.

Awards and representative products of Shimada Tea House

Shimada’s main products are carefully selected “Sonogicha” from Nagasaki and “Yamecha” from Hoshinomura, Fukuoka. The wide range of products from top-quality teas to daily-use leaf teas, mizusashi teas, tea bags, and instant teas is attractive. The following three products are particularly noteworthy.

Yame Traditional Hon Gyokuro “Zesshin”.

The 2019 product won the Japanese Tea AWARD Grand Prize and the Minister of Agriculture, Forestry and Fisheries Award, while the 2020 product won the Silver Prize at the Japanese Tea Selection Paris, the only Japanese tea competition in Paris. The rich umami and aroma of this tea envelops the palate the moment it enters the mouth, and is a masterpiece of artisan craftsmanship that combines tradition and innovation.

Yame Sencha “Tsuyu Torori

Made in 2022 won the Platinum Award in the Gogumi Sencha category at the Japan Tea AWARD.

By blending varieties characterized by rich flavor, deep taste, etc., the aroma and flavor are at their best. You can enjoy a trolley of well-balanced tastes.

Roasted tea “Kaorihime

This green oolong tea is lightly wilted and carefully roasted to bring out its gentle and elegant floral and roasted aroma. It won the Silver Award at the 2021 Paris Japanese Tea Selection and the Platinum Award in the hojicha category at the 2022 Japanese Tea AWARD.

Pursuing the Future of Japanese Tea

Mr. Shimada’s goal is to create Japanese teas that fit comfortably into the modern Japanese lifestyle. First of all, he is developing teabags and mizudashi teas that can be brewed without using a teapot, with the aim of making it easy to enjoy Japanese tea in everyday use. On the other hand, however, there are many people who want to fully enjoy the individuality of high quality Japanese tea by brewing it in an authentic way. I am in a position to listen to the voices of both consumers and producers. I am in a position to listen to both consumers and producers, and I will continue my efforts to create “tasty and pleasant Japanese tea” for a wide variety of targets by incorporating the opinions and requests of both parties and actively reflecting the opinions of those outside the tea industry.

Until the establishment of the Sogicha Promotion Council about 35 years ago, Japanese tea from Nagasaki Prefecture was sold as “Ureshino-cha” from Saga Prefecture. Today, however, the presence and brand power of Nagasaki tea is growing by the day, as evidenced by the fact that Sonogicha won first place in Japan in the steamed tama green tea category at a national tea fair. The growers are very positive and have high skills and abilities. If we can work together with them to set clear taste goals and achieve them, I think Japanese tea will become even more interesting,” says Mr. Shimada. He continues to promote Japanese tea culture to consumers with respect for tea producers and passion and love for Japanese tea, while cherishing the ties that his predecessors have built as a tea wholesaler. We see a bright future for the Japanese tea industry in Mr. Shimada’s cheerful and flexible attitude as he continues to take on the challenge of “making delicious tea.

The post Truly delicious Japanese tea” – Shimada, a tea shop /Isahaya City, Nagasaki Prefecture first appeared on NIHONMONO.

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 organic compost. We visited Mr. Atsushi Nagata, the third generation of Nagata Seicha, a tea farmer at the foot of Mt. Unzen, who continues to take on new challenges every day while maintaining his unique “Fukamushi Tamaraku” method.

Unzen Tea” grown in the rich soil at the foot of Mt.

Unzen, which rises in the center of the Shimabara Peninsula in Nagasaki Prefecture. Unzen, Unzen tea is grown in the mid-mountainous area at an altitude of 50 to 200 meters above sea level. The cultivation of Japanese tea began in this area around 1935 (Showa 10). While mandarin orange cultivation was being promoted as a national policy at the time, the first generation of Nagata Tea Company, which will be introduced later, planted tea trees in Mizuho Town that suited the soil and climate at the foot of Mount Unzen. For about 90 years since then , “Unzen Tea” has been produced in a small area of about 13 hectares. Because it is located in the southern part of the prefecture, the harvest is relatively early. Unzen tea, grown healthily in the clean air, rich soil, and sunshine, has a reputation for its umami taste and bright color.

Characteristics of Unzen Tea

When most people think of Japanese tea, the thin needle-like leaves of “sencha” tea probably come to mind. However, the tea produced in Nagasaki Prefecture is mainly steamed Tamaryokucha (steamed green tea with curved leaves). In the process of steaming raw tea leaves at high temperature to stop fermentation and then rubbing and drying them, the leaves become rounded. The tea is sometimes called “guri-cha” because it looks like a gradient ball.

Unzen tea is also a “steamed Tamaryokucha,” which is dried by letting air in the tea leaves without going through the “fine rubbing” process to shape the tea leaves like sencha, so that the tea leaves retain much of their flavor and have a mild taste with reduced astringency.

Nagata Seicha, which has been making Unzen tea for three generations

In the mountains of Mizuho Town, Unzen City. Driving along a mountain road covered with terraced fields, we saw the tea plantation of Nagata Seicha. When I visited there in early May, the harvest had just passed its peak. This year, due to the cold winter, the harvest of the early varieties was late, but the mid- and late-season varieties were as usual, so the harvest was quite tight,” he said. Mr. Atsushi Nagata of Nagata Tea Manufacturing welcomed us with a smile, saying that he is the third generation in the company’s 5-hectare tea plantation that has been in operation since 1935 and handles all aspects of Japanese tea production, including cultivation, production, and sales.

After graduating from Saga University, Mr. Nagata spent two years training in tea production at the National Institute of Vegetable and Tea Research in Shizuoka Prefecture before returning to his hometown, where he became fully involved in the family business at the age of 25. Currently, he grows more than 10 varieties of tea, mainly Saemidori, which is said to have a good balance of taste and aroma, and Okuyutaka, which was recommended to him by his former teacher during his training in Shizuoka Prefecture. Okuyutaka is a popular tea with a clean and refreshing aftertaste. He is always in pursuit of “truly delicious tea” while understanding the individuality of each variety.

Nagata Seicha has its own unique method of tea production. Unzen tea is basically steamed Tamaryokucha, but we have developed a method called “Fukamushi Tamaryokucha” in which the steaming time is longer than usual. We also roast the tea in a kettle to give it an aromatic flavor. This process has been continued since my grandfather’s generation. The result is a mellow green tea with a beautiful aroma and color. Mr. Nagata also makes various attempts to bring out the original flavor of tea, such as “wilted tea,” in which plucked tea leaves are slightly fermented, “white tea” that has not been heated and is brewed in water, and Japanese black tea. In collaboration with a trusted Japanese tea instructor, he is exploring and pursuing the unique appeal and possibilities of Unzen tea.

Initiatives of Nagata Tea Manufacturing

The soil at the foot of Mt. Unzen, where Nagata Seicha is located, is volcanic ash soil mixed with black soil and red soil. The soil drains well, and the tea fields are soft to the touch. Mr. Nagata has nurtured this soil slowly and carefully over many years. For example, in winter, he applies his original compost, a blend of organic matter based on cow manure, and in fall he spreads rice straw to retain moisture and prevent weeds. The compost and rice straw are all from the Shimabara Peninsula. They also cultivate tea completely without pesticides to ensure safe and secure tea production. My father always told me that good tea comes from healthy trees,” says Mr. Nagata. This year, he and his colleagues developed a method to crush wild boars captured as a measure against animal damage and use them as fertilizer, and have started soil cultivation using this method. In addition, they have been experimenting with the use of grape pomace from a winery on the Shimabara Peninsula as a fertilizer. The results will come out in a couple of years,” he said. We are looking forward to seeing the effects on the tea plantation. The goal is recycling-oriented agriculture with an eye on the future. We are challenging ourselves to find a healthy way of farming that we can pass on to the next generation.

Communicating the appeal of Unzen tea from the café

Mr. Nagata felt that simply growing tea leaves in the fields, processing, and shipping them as in the past was not enough to pass on and develop tea culture, so he opened the Japanese tea cafe “Poppoya Chaba” as a new base in 2017. About a 10-minute drive from the tea fields, the store overlooking the Ariake Sea and local train line in front of it was renovated from the home of Mr. Nagata’s maternal parents, giving it a nostalgic atmosphere.

The menu uses a variety of local organic and traditional vegetables as well as Unzen tea. It regularly holds events such as workshops for elementary school students and tea brewing classes, and has a store corner where Nagata Seicha’s tea leaves can be purchased. The company’s goal is to offer consumers the appeal and enjoyment of Unzen tea directly to them through a comprehensive process from planning to production, distribution, and sales. I am a producer who works in the field. However, I cannot know the reaction of consumers only by repeating trial and error in the field. Since establishing a base outside the fields, I have had more opportunities to interact with the outside world and gain new perspectives. I take the issues that arise from these interactions back to the fields and use them as my next goal.

The photogenic café, located right in front of the local train station, attracts tourists from inside and outside of the prefecture every day. The Shimabara Peninsula, a treasure trove of seafood from the sea and mountains, has recently seen an increase in the number of “food professionals” who have moved to the area to work in the agriculture and restaurant industries. I hope to spread not only Unzen tea, but also the food culture that the Shimabara Peninsula prides itself on, from this café,” says Nagata. Mr. Nagata loves Shimabara, where he was born and raised, and is excited about the new form he hopes to inherit.

The future of Unzen tea looks bright, as this small production area of about 13 hectares is expanding its possibilities beyond the boundaries of Japanese tea.

The post Unzen tea made by Nagata, Shimabara Peninsula, Nagasaki Prefecture / Unzen City, Nagasaki Prefecture first appeared on NIHONMONO.

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 this area for over 100 years.
As a specialist in hojicha, it offers a wide variety of hojicha and a wide range of related products.
You are sure to find a cup of supreme quality tea made with carefully selected ingredients and advanced techniques by tea professionals, including a “tea master Judan.

Over the past few years or so, hojicha has shown a steady increase in popularity.The “hojicha latte” style of tea has also become very popular.One of the first people to recognize the appeal of hojicha was Kenji Yoshinaga, representative of “Omicha Maruyoshi,” a roasted tea specialty store in the town of Tsuchiyama, one of Shiga Prefecture’s major tea-producing regions.

Roasted tea specialty store” established in Tsuchiyama, the largest tea production area in Shiga Prefecture

Tsuchiyama-cho, a town at the foot of the Suzuka Mountains, separates Shiga and Mie prefectures.The temperature difference between 35°C in summer and -5°C in winter is ideal for tea cultivation, and the town boasts the largest tea cultivation area and production in Shiga Prefecture.However, Shiga Prefecture ranks 13th in the nation in terms of tea production (in 2020), and is not well known as a tea-producing region.The number of tea farmers, which once numbered about 300, is now down to about 100.

Who is the man behind the “hojicha specialty store”?

In such a situation, Mr. Kenji Yoshinaga of “Roasted Tea Specialty Store Omi Cha Maruyoshi” is struggling to increase the name recognition of Shiga Prefecture-grown tea while devising a marketing strategy not found at other stores and offering high quality tea.Mr. Yoshinaga is the seventh generation of Maruyoshi Omi Cha, a tea wholesaler with over 100 years of history in Tsuchiyama-cho.He is also one of only 15 people in Japan to hold the title of “tea master 10th dan.He is a professional who takes rough tea leaves, which are processed by tea farmers, and turns them into products by sifting, blending (called gougumi), and heating the tea leaves.

What is a “tea master 10-dan”?

I would like to explain a little more about Mr. Yoshinaga’s title of “tea master 10th dan” here.

The 10th Dan of Tea Master is the highest rank in tea judging and appraisal skills, awarded at the National Tea Judging Techniques Competition held once a year by the National Federation of Tea Industry Youth Organization.It is said to be an extremely difficult task in the tea industry, and only 15 people have been certified in the 70 years since the competition was first held.The store’s hojicha tea is a perfect example of this discerning skill.

Bittersweet experience abroad made me realize the potential of hojicha.

He also wanted to sell the tea produced by his company as “Shiga tea,” but when Mr. Yoshinaga entered this industry around 2000, green tea consumption was steadily declining. Mr. Yoshinaga decided to seek new sales channels and began overseas sales.

Eventually, he began traveling to exhibitions in the United States, Singapore, China, and other countries, but no matter where he went, he did not get the response he had hoped for. The reactions of buyers who tasted sencha were mostly negative, describing it as “unpleasant,” “salty,” “bitter,” and “astringent.” Mr. Yoshinaga then noticed something.

“The hojicha tea I brought along as an afterthought was well received for its aroma and delicious taste.”

He also found that the reactions of young people in Japan were similar. Young people tend to dislike bitterness and prefer teas with a strong aroma. Feeling this, Yoshiyama decided to specialize in hojicha.

Throughout Maruyoshi’s history, the company has always adapted its business to the times. Fortunately, thanks to its accumulated expertise in roasting techniques—gained by taking on requests from other manufacturers—there was no hesitation in shifting focus to hojicha, a tea that emphasizes aroma. In fact, there was a sense of mission that this was a necessary transition.

I could see the way forward.

“I believe that the tea from Tsuchiyama is well-suited for hojicha. Due to the extreme temperature differences in the mountainous region, it takes time for the tea leaves to grow, but this results in a rich tea with a robust flavor and aroma. When roasting tea, the depth of flavor tends to diminish, but the tea from Tsuchiyama retains its flavor even after roasting,” says Mr. Yoshina.

Additionally, his experience as a tea merchant handling both sencha and hojicha has been invaluable in opening a hojicha specialty shop. However, he has decided to shift focus from being a “jack of all trades” to “specializing solely in hojicha.” He explained that this decision made the path forward clear.

At “Hojicha Specialty Store Omi-cha Maruyoshi,” which opened in 2014, the store is filled with various packaged products, and it’s surprising how many variations of hojicha can be enjoyed. Using domestically sourced high-quality tea leaves, they create hojicha using their own unique method, grinding it into a powder and adding honey to make “sugar-infused hojicha.” This product is popular among those who do not have the habit of brewing tea in a teapot, as it allows them to enjoy a delicious hojicha latte.

More than 100 different prototypes, “wide range” is the charm of hojicha.

The 10 standard types of hojicha are the result of Mr. Yoshinaga trying out over 100 different types. Even just looking at the tea leaves, you’ll be surprised at how different they look.

For example, the top-tier “Premium Tsuchiyama Hojicha” is made from the first flush buds of the tea leaves, carefully roasted at a low temperature. The green tea leaves appear unlike hojicha at first glance, but when you bring them close to your nose, a subtle roasted aroma wafts up. When sipped, the fragrance clears the nose, leaving a smooth umami flavor on the palate.

On the other hand, the most popular “Ton-gu Hojicha,” ranked fifth, is made from deeply roasted tea leaves with a direct flame, resulting in a dark orange color. It is favored by serious tea enthusiasts who seek a rich flavor, and its top-notch aroma also evokes the essence of hojicha.

As you can see, even though they are all called hojicha, each has its own unique character. Everyone is sure to find a flavor they love.。

Aroma and taste can be freely manipulated by roasting.

By the way, how do you create the various flavors of hojicha? Rather than differences based on the tea variety, the flavors are more influenced by the combination of factors such as the parts of the plant used (leaves, stems, etc.), the time of harvest, the method of picking, and the roasting temperature and duration.

For example, even using the same tea leaves, roasting at a low temperature results in a rich, full-bodied flavor, while roasting at a high temperature produces a lighter, more delicate taste with a fragrant aroma upon the first sip.

Additionally, the ability to capture the aroma of the tea leaves’ veins is a unique characteristic of hojicha. When roasted, the veins expand and release their aroma. The first flush tea leaves have soft veins, so when roasted, they emit a particularly sweet aroma. By understanding these characteristics and experimenting with various combinations, we strive to achieve the ultimate flavor.

Health benefits, such as reduced caffeine levels.

In addition to enhancing aroma, roasting also offers health benefits. Roasting is said to reduce caffeine content and increase pyrazine levels, which may help improve blood circulation.

When people think of hojicha, they may have the image of it being “cheaper than sencha” or “made from roasted old tea leaves,” but the hojicha offered by Omi Cha Marukichi, made from carefully selected tea leaves, is a product that proudly incorporates the extra step of roasting, as Yoshinao explains. The roasting technique that enhances the flavor of the tea leaves by several times is what adds value to the product.

A challenge for the entire production area.New aromatic hojicha” from Tsuchiyama

Mr. Yoshinaga has been working on a project to create a “local brand” in collaboration with tea farmers, tea merchants, and agricultural cooperatives in Tsuchiyama for the past four years.

In September 2022, he launched a new brand called “Tsuchiyama Hitoban Houji.”

The key to the aroma of “Tsuchiyama Overnight Hoji” is “wilt.

“Tsuchiyama Iwan Hōji” uses tea leaves that have been withered (ichō). Wilting is a method where harvested tea leaves are left in a well-ventilated area without immediately undergoing roasting, allowing the leaves to wilt and develop a vibrant “flowery aroma (hanaka).” The tea leaves release enzymes to protect themselves, and during the oxidation process, aromatic compounds are produced, which is the essence of this method. Taiwanese oolong tea, which is popular in Taiwan, is also made using this method.

Roasting withered tea leaves to create hojicha is a unique challenge and the core of this project. We aim to introduce a hojicha unlike any other, combining the vibrant aroma of tea leaves with the rich roasted fragrance, from Tsuchiyama. This endeavor was made possible by Yoshinao, a tea master with a 10th-degree certification in tea appraisal, who specializes in hojicha production.

The ‘Tsuchiyama Iwan Hojicha’ has established specifications such as ‘using tea leaves produced in Tsuchiyama,’ ‘using tea leaves with a high aroma that have been withered for over 12 hours,’ and ‘roasted by tea masters and producers in Shiga Prefecture and Tsuchiyama.’ Going forward, under these specifications, producers and tea merchants in Tsuchiyama will create their own unique ‘Tsuchiyama Iwan Hojicha.’

Take advantage of the strength of individuality that only a small scale can offer.Striking out with the pride of a tea-producing region

As mentioned earlier, Tsuchiyama is the largest tea-producing area in Shiga Prefecture, yet the number of tea farmers has decreased to about one-third of its peak.

However, Tsuchiyama Town still has many small-scale tea farmers with unique personalities. Due to their small scale, they can devote time and effort to withering the tea leaves and take the time to create “Tsuchiyama Iwan Hōjī,” and tea wholesalers are also working hard to develop roasting methods that bring out the individuality of each tea farmer. By leveraging these strengths, tea farmers and tea merchants are collaborating to create Tsuchiyama Ichiban Hojicha through a combination of their individual characteristics.

“We are currently experimenting with fermenting tea leaves, but fermentation is very complex. Depending on the climate, humidity, and variety, the possibilities are endless. Just because it works today doesn’t mean it will work tomorrow,”

Despite this, Yoshiyama seems to be enjoying the process. In this ‘Tsuchiyama Iwan Hojicha,’ he is not competing as a single shop but as a tea-producing region, betting everything on hojicha. The challenge of carrying the pride of tea master Kenji Yoshiyama and the potential of hojicha on the world stage is one to watch closely. We encourage you to try the hojicha that the Koka region is sending out to the world with the support of the entire tea-producing region.

With the diversification of eating habits in recent years, the way we enjoy tea has also changed dramatically.While responding flexibly to these changes, we will redouble our efforts to provide enjoyment and healing through the brewing, drinking, and knowing of tea.We invite you to experience the fragrant and flavorful world of Omi tea.

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600-year-old “fantastic tea” – “Masasho-cha” produced by the origin… Masadokoro is located in the mountains of the Suzuka Mountains on the east side of Lake Biwa. This small village with thatched roofs and clear water flowing …

The post Roasted tea specialty store Omi Cha Marukichi, created by 15 tea masters of the 10th Dan in Japan / Koka City, Shiga Prefecture, Japan first appeared on NIHONMONO.

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 Prefecture, in the middle of Shikoku. Goishi tea, a fully fermented tea that has been attracting attention in recent years as a health food rich in lactic acid bacteria, has been produced for more than 400 years in this mountain town rich in nature.

It is said that Goishi tea was introduced from China about 400 years ago. It is characterized by its unique flavor produced through a two-step fermentation process. At its peak, more than 100 tons were produced, but by the end of the Showa period, only one house was producing it, and it was in danger of disappearing for a while. But a cooperative was formed to preserve this traditional tea, and now four farmers and one corporation make Goishi tea.” (Yuji Yoshimura, Otoyo Town Goishi Tea Cooperative)

Take a sip of Goishi tea and a slightly peculiar sour taste fills your mouth. It tastes similar to pu-erh tea, a fermented Chinese tea, but it has a mellower taste, and as you get used to the sourness, the deeper taste becomes addictive. The vegetable lactic acid bacteria contained in abundance by the two-step fermentation is said to be 23 times more than that in Pu-erh tea, and since vegetable lactic acid bacteria work in the body without losing out to other microorganisms, it has a beneficial effect on intestinal regulation, hay fever, flu prevention, hyperlipemia, inhibition of arteriosclerosis, and lowering of blood pressure. The effects of plant lactobacilli have been announced at academic conferences and other occasions.

Tea that can only be made in Ootoyo Town, Kochi Prefecture

While black tea, a type of fermented tea, undergoes oxidation fermentation, Goishi tea is fermented using microorganisms. First, tea leaves are placed in large barrels along with their branches, steamed, then the branches are removed, and the leaves are spread out on mats to allow air to circulate and mold to form. In the second stage, the leaves are placed in wooden barrels for fermentation. The tea leaves layered in wooden barrels resemble “tea pickles.” These are then cut into small pieces and sun-dried to complete the Goishi tea. Due to the fermentation process using microorganisms, Goishi tea can only be made using the mats and wooden barrels from Ootoyo Town in Kochi Prefecture.

“Goishi tea is made from June to August. We choose sunny days for sun-drying, and the name comes from its pitch-black appearance when dried. When viewed from a distance, the sun-dried tea resembles a row of go stones.”

Fermenting tea using microorganisms is rare worldwide, with only a few places like Yunnan Province in China and the border region between Thailand and Myanmar known for it. Yet, in Japan, there are four production areas, and three of them are in Shikoku, which is quite intriguing.

Like many agricultural and traditional industries, the production of Goishi tea is facing an aging population, making it difficult to pass down the craft. However, once people discover its taste and benefits, I believe more fans of Goishi tea will emerge. It’s delicious and healthy. I hope more people around the world come to know about this tea that exists in Japan.

The post Goishi tea, a fully fermented tea that is attracting attention in Japan, a nation of fermented foods / Otoyo Town, Kochi Prefecture first appeared on NIHONMONO.