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.

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.

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.

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 forgetting to challenge himself in pursuit of the ultimate taste of tea is bringing a new wind to the tea industry.

A unique background that led him to the world of tea in Shizuoka Prefecture

When most people think of Shizuoka Prefecture, they imagine large tea plantations stretching across the Makinohara Plateau, but Yasuma Seicha is located in Fukuroi City. Located in the southwestern part of Shizuoka Prefecture, Fukuroi City is famous for its melons, but tea has also been grown in the hills between the mountains since before World War II. Fukuroi City is said to be one of the oldest tea growing areas in Shizuoka Prefecture.

Amma Seicha was founded in 1946 by the first generation, Gohei Amma, and Kosuke is the third generation. Although not large in scale, the company has been in business for over 70 years, with the family handling everything from cultivation to processing and sales.

A tea plantation spreads out in front of the house, and a tea factory is also located on the premises. Every time I breathe, I feel the fresh aroma of tea tickling my nose.

Would you like to try picking tea? Nakada took Mr. Amma’s invitation and got on the tractor for tea picking for the first time.

It feels so good,” he said. Nakada was also soothed by the beauty of the tea fields.

Kosuke Amma, a third-generation tea farmer, has a unique career path. He was a high school Japanese teacher before becoming a web writer, and when he married, he took over his wife’s family’s business and started his own tea business.

My wife and I were classmates in junior high school. We are both from the area, so I grew up surrounded by tea plantations. However, I had only ever drank tea from a plastic bottle (laughs). I was so surprised when I drank the tea my wife brewed for me that I wanted more people to experience it. Of course, I didn’t have the skills or knowledge to be a tea farmer at first, so I studied at Shizuoka Prefectural College of Agriculture and Forestry first, and then started farming, ” said Amma. After having various experiences as a working adult, he studied at the school, which probably helped him develop his own unique way of thinking.

Tea with a particular flavor and sweetness

Amma Seicha’s teas have won awards in various contests, and in addition to its regular green teas, the company also produces Hakuha-cha ( white-leaf tea). The tea is grown under a specific timing of shading of at least 99.99% of the leaves from the sun. By doing so, the leaves turn white and the content of amino acids, the source of sweetness, increases dramatically. Specifically, the amino acid content is three times higher than that of ordinary sencha and approximately twice as high as that of gyokuro, which is known as a high-end tea. In addition, the amount of catechins, which are bitter components, is greatly reduced, resulting in a rich flavor and refreshing sweetness. Because of the difficulty of cultivation and production and the time and effort required, there are only a few tea growers, making it a rare and precious commodity. Mr. Amma also received the Minister of Agriculture, Forestry, and Fisheries Award for his research and presentation of this white-leaf tea.

I think there are many young people like me who have grown up not knowing the true taste of tea. I think it is my role from now on to think about how to make such people aware of the appeal of tea,” said Amma enthusiastically. To convey the true appeal of Japanese tea is something that only Mr. Amma, who is continuously pursuing delicious tea and trying to convey it to as many people as possible, can do.

Pursuing delicious tea to the end of the road

In addition to the pursuit of delicious tea leaves, Mr. Amma also pursues the deliciousness of tea in other areas. Specifically, he has researched and developed a kyusu, a teapot that is essential for drinking Japanese tea.

He jointly developed the kyusu and utensils with a tile installation store located in the same city of Fukuroi. The originally developed tile “ikiatsuki ” contains carbon, which has the property of adsorbing caffeine and catechins that inhibit amino acids, the source of umami and sweetness. In this way, we succeeded in making “Shiroba-cha,” which has a particularly strong flavor and sweetness, even more delicious. The concept of this kyusu and boinokuchi is ” to provide new value in pursuit of functionality.

Mr. Amma continues to take on the challenge of breathing new life into a traditional culture so that the tea culture will be preserved for future generations. Just as he was shocked by the deliciousness of tea, many people will learn the charm of Japanese tea by drinking his tea in the future.

The first time my wife brewed tea for me in a teapot, the taste gave me a “surprise”. I want to give people who drink the tea I make the same kind of “surprise” and “excitement” as I did at that time. With this in mind, I continue to explore new possibilities for tea today.

The post Bringing a New Breeze to Shizuoka, Long Known as a Tea-producing Area Mr. Kosuke Amma, Amma Tea Manufacturer / Fukuroi City, Shizuoka Prefecture first appeared on NIHONMONO.

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 Prefecture, known as a production center of Sayama tea, and has been in business for more than 40 years.
The company produces a variety of teas, including hand-ripened teas, and as the name implies, it is committed to the highest quality from cultivation to tea production and sales.

Hand-momi-cha,” where each tea leaf is individually handled

If you know what kind of tea it is, you must be a connoisseur. Unlike ordinary Japanese tea leaves, which are dried by machine, te-momicha is literally dried by hand. The hand-moiled tea leaves are carefully rolled into a needle-like shape by a skilled tea master who spends a long time to finish the tea. The highest quality tea can cost over one million yen per kilogram. This tradition of hand-rolled tea has been handed down from generation to generation in Iruma City, Saitama Prefecture, known for its Sayama tea. The Hiruma-en Tea Studio is located on the Kaneko Plateau, a vast expanse of tea plantations as far as the eye can see.

In many other tea production areas, tea farmers, processors, and distributors are separated, but in the case of Sayama tea, many people do everything themselves,” said Hiruma. I think that is why the traditional hand-momi-cha technique has been passed down through the generations,” says Hiruma. By doing it consistently, Hiruma is able to sense the subtle changes in the tea leaves, which makes it possible to produce delicious tea.

There is an order to the rubbing process. There is an order to the rubbing process: rotary rubbing, rubbing through, DENGURI rubbing, and KOKURI rubbing. We change the rubbing method by feeling the temperature and humidity of the leaves with our hands.

The surface temperature of the roasting furnace is 40 to 50 degrees Celsius, and the steamed tea leaves “dance” in Hiruma’s hands as steam rises from the furnace. The steamed tea leaves “dance” in Hiruma’s hands while the steam rises. Nakata tried his hand at it, but it was extremely difficult to apply heat evenly to the entire tea leaves, which can be as large as one’s arm. He is able to produce a flavor that cannot be produced by a machine by interacting with each tea leaf one by one.

A tea master who has won the Minister of Agriculture, Forestry and Fisheries Award seven times

Mr. Hiruma is also the chairman of the National Association for the Promotion of Handmade Tea, and has received the Minister of Agriculture, Forestry, and Fisheries Award, the highest honor for tea masters, seven times. His pursuit of tea is so great that he has developed a new brewing method called “Yae-no-Kanade,” which is used to brew extremely well-polished tea. Mr. Hiruma, who is extraordinarily particular about tea, taught Nakada how to make teemomi tea. Only the best first-grade gyokuro tea leaves, which are hand-picked and covered two weeks before harvest, are made into teemaki tea. The tea leaves are then carefully hand-picked on a roasting furnace (hoiro), which is a special stand designed to heat the tea leaves from below and dry them while they are being hand-picked.

He says, “I rub them carefully, feeling not only the texture of the hand, but also the color, smell, and weight of the tea. If you don’t have this sense, you won’t be able to make a good hand-milled tea.

How to drink delicious hand-rubbed tea

Skilled artisans spend a lot of time and effort to make hand-momi-cha. The way to drink it is to pour a few drops of hot water over two or three te-momi teas and taste the “drops”. When you put it in your mouth, the flavor and aroma fills your mouth with a feeling of indescribable happiness that is hard to believe that it is just a few drops. It is also interesting to note that when the tea leaves open up beautifully, the tea leaves themselves are reproduced in their original form before drying. Once you drink it, you will understand why this tea is so expensive. It is quite a high-end product, but it is sold in small quantities to make it easier to find, so I recommend buying it as soon as you see it. With the advancement of mechanization, it is now easy to obtain delicious tea, but it is also good to take the time to taste something that takes a lot of time and effort to make.

We have been researching and developing tea techniques, seeking novelty while respecting tradition. We hope you will enjoy our high-quality teas, which are carefully hand-picked and hand-firred over time, and our new-fangled teas with gorgeous aromas like flowers and fruits.

The post Yoshiaki Hiruma, Hiruma-en, Tea Studio Hirumaen / Iruma City, Saitama Prefecture, Japan first appeared on NIHONMONO.

Kagoshima, a tea-producing region comparable to Shizuoka

Kagoshima Prefecture is now regarded as one of Japan’s major tea-producing regions, alongside Shizuoka. The Kagoshima Tea Market, a wholesale market for tea produced within the prefecture, is located on reclaimed land along the coast near the city center. Surrounding the market are tea-related businesses known as the Tea Industry Complex. Among them is Ikeda Seicha, a tea company that has been in operation for over 70 years in Kagoshima City, Kagoshima Prefecture.

“About 75% of Japan’s total tea production comes from Shizuoka and Kagoshima. Minamikyushu City, which produces the famous Chiran tea, boasts the highest tea production in Japan at the municipal level. The mild climate is likely ideal for tea cultivation. Kagoshima tea is characterized by its diverse varieties, including those with rich umami flavor and those with beautiful water color,” explained Kenji Ikeda of Ikeda Seicha.

There are numerous tea varieties, with over 100 types when including minor ones not registered with the Ministry of Agriculture, Forestry and Fisheries. Currently, approximately 30 varieties are cultivated in Kagoshima Prefecture, and Ikeda Seicha carefully selects and sources tea based on the characteristics of each variety.

“Tea cultivation in Kagoshima began in earnest after World War II. It further developed around 1972 when the tea market and this tea industry complex were established, fostering connections among producers. Mechanization has advanced, increasing production volumes. As the third-generation operators, we find it rewarding to enhance the brand power of ‘Kagoshima Tea’ and continue our efforts every day,” said Ikeda.

Tea Master Jyudan carefully crafts his tea.

He separates the rough tea he purchases into leaves, stems, and powder, then he roasts the tea, blends it, and delivers it to consumers as a tea of consistent taste.Mr. Ikeda has obtained the highest rank of “Jyu-dan” in tea judging and appraisal techniques at the National Tea Judging Technique Competition, which only 15 people have ever obtained in the past.This roasting and blending process produces delicious tea.

“The roasting process brings out the amino acids, catechins, and caffeine, which directly affects the taste, throat feel, mouthfeel, and color of the tea,” says Mr. Ikeda.

Mr. Nakata also tasted the Kagoshima tea brewed by Mr. Ikeda and said,

“The flavor spreads in your mouth, but the throat feel is refreshing. The aroma lingers in your mouth. It has a refined taste. Especially, the fact that it doesn’t stick in the throat is great.” He was amazed by the deliciousness.

It is said that there are five key points to a delicious tea.

The sweet aroma felt at the first sip, the aroma that spreads in the mouth, the smoothness of the throat, the refreshing sensation in the mouth, and the sweet aroma that lingers in the nose after swallowing. Ikeda-san’s tea is blended with an excellent balance of these elements.

Delivering high-quality Japanese tea to the world

Ikeda Seicha is not only committed to producing “the ultimate in delicious tea,” but also to manufacturing matcha, which is seeing increased export demand. Matcha is so popular that it is known by its English name, but providing matcha that is safe, high-quality, and acceptable to the global market requires extraordinary effort. Ikeda Seicha established a new factory dedicated to matcha in 2020, where tea leaves are finished and ground in a clean environment. By carefully processing the tea leaves using stone mills, we are able to provide matcha of the highest quality that meets international standards. Additionally, we are actively engaged in research to expand the uses and potential of tea, developing products such as “tea gargle” utilizing the antibacterial properties of catechins and a disinfectant mask spray containing green tea.

Tea is not simply grown in fields. It is the result of the wisdom and passion cultivated over generations that transforms tea leaves into delicious tea.

Ikeda-san embodies both of these qualities. We look forward to seeing him continue to expand the possibilities of Japanese tea on the global stage.

The post Mr. Kenta Ikeda of Ikeda Seicha, which delivers tea from Kagoshima to the world / Nansei, Kagoshima City first appeared on NIHONMONO.