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.

When one hears the word “Japanese tea,” Shizuoka and Kyoto come to mind.In such a situation, “Sonogicha” from Higashisonogi, Nagasaki Prefecture, is slowly attracting attention from all over Japan.We visited Mr. Masatoshi Matsuo of “Chayu,” a tea farmer who is also actively trading with foreign countries, to learn more about the appeal of Sonogi tea, which continues to spread from Nagasaki to Japan and overseas.
 

Nagasaki’s Japanese tea, the best in Japan

Almost in the center of Nagasaki Prefecture.Higashisonogi, overlooking the calm waters of Omura Bay, is a town blessed with scenic spots and rich nature, including the valley “Ryutosen” (Dragon’s Head Spring).As you drive into the mountains, you will see tea plantations all around.The “Sonogicha” tea grown on the slopes with a mild climate and refreshing sea breezes is now attracting increasing attention in Japan, having won the top prize at a national tea fair for four years in a row.

What is “Sogicha,” which accounts for about 2% of the nation’s production?

Japanese tea is usually called “sencha,” which has a thin needle-like shape, but the main type of tea produced here in Higashisonogi is steamed tamaryokucha, which has a rounded shape.It is also called “Guricha” (meaning “green tea” in Japanese) because the tea leaves are curved in the shape of a Japanese “katadama” (a Japanese “jewel”), and it is characterized by its mild taste and less astringency than sencha.The flavor is extracted as the tea leaves slowly open up in the hot water, allowing the user to enjoy the changes in flavor and aroma each time the tea is poured.

In recent years, the tea farm Chayu has consistently ranked high at Japanese tea fairs throughout Japan, and has won the Agriculture, Forestry, and Fisheries Award, the Emperor’s Cup, and the Grand Prize at the Japan Tea Awards.

At the age of 35, he took over the family business and became a tea farmer.

The farm is located at an elevation of 400 meters above sea level, on a mountain slope overlooking Omura Bay in the distance. The tea fields of Chayu, spread out on the slopes of a mountain overlooking Omura Bay in the distance, were full of lush green tea buds that were just about to be harvested. Masatoshi’s father, Michio, planted tea trees here in 1970. Since then, he has been growing and producing Japanese tea. Masatoshi’s life surrounded by tea trees made him vaguely think that he would someday be involved in tea production as well. After attending a prefectural agricultural high school, he returned to his hometown after two years of training in tea production at the National Vegetable and Tea Research Institute in Shizuoka. In 2004, at the age of 35, he took over the tea farm and established Chayu, a company that handles everything from production to sales.

Drawing out the potential of the tea leaves by being close to nature

Most of the teas produced at Chayu are steamed Tamaryokucha, as mentioned above. Since there is no “rubbing” process to shape the tea leaves into a needle shape, the tea leaves are round. The tea leaves are rounded and rounded because there is no “rubbing” process to shape the tea leaves into a needle-like shape. Masatoshi says, “ I want to bring out the full potential of the tea leaves in terms of shape, taste, and aroma.” As Masatoshi says, Chachatomo’s steamed Tamaryokucha has a soft, sweet taste with little bitterness and bitterness, and is known for its smooth, easy-throating flavor.

The tea leaves are not overworked, and the tea leaves have a soft, sweet, and smooth taste. The tea fields are fertilized with organic materials such as bone meal and rapeseed oil pomace, and as little chemical fertilizers and pesticides are used as possible. Although this means that damage from vermin is unavoidable, the soil is soft and fertile, rich in earthworms and microorganisms, as a result of mixing in organic fertilizers.

Tea cultivation based on the environment of each field.

Furthermore, the unique topography of Higashisonogi, surrounded by the sea and mountains, brings diversity to the flavor of tea. In Higashisonogi, where there is not much flat land, the temperature and humidity vary slightly depending on the difference in elevation, from the sea coast to the slopes of the mountains. Masatoshi says, “We can’t mass-produce, but we can have fun pursuing the flavor of each field through trial and error. We try to make better tea every year, but it is difficult to get 100 points. I can’t beat the power of nature,” he says with a gentle smile.

Rare “Asatsuyu” tea that has won numerous awards

Currently, there are a total of eight varieties of tea grown at Chayu. Among them, “ Asatsuyu,” made from a variety called “Asatsuyu,” which is characterized by its sweetness and flavor with little bitterness and astringency, is the signature product of Chayu. Asatsuyu was originally selected from a native variety of Uji, Kyoto, and registered as a variety in 1953, but it is extremely rare, with only about 1% of all tea plantations in Japan growing it.

The warm climate here in Higashisonogi is also suitable for Asatsuyu, but it is one of the most difficult varieties to cultivate and produce. Masatoshi’s Asatsuyu has received numerous awards for its high quality, including the Minister of Agriculture, Forestry, and Fisheries Award, theEmperor’s Cup, and the “ Japanese Tea Awards, ” in which the general public determines the quality of the tea.

Tea that you can drink every day and never get tired of it

While producing unique teas such as “Asatsuyu,” Chayu aims to provide a natural environment where tea is a part of daily life. Masatoshi says, “It is great to make award-winning teas that you can be satisfied with after just one cup, but we also want to make familiar teas that you will always want to drink. Masatoshi also actively holds events related to Japanese tea in hopes that people will become more familiar with Japanese tea in these days when many people are becoming less interested in Japanese tea.

Seasonal Tea Ceremonies

In Nagasaki and Tokyo, tea parties have been held regularly for the past 18 years. Along with homemade sweets made with local ingredients, he has been telling stories about the scenery of tea picking while brewing tea. He says, “I think it is important for people to know that tea is made in such a place by such people, rather than just drinking the tea that is served in front of them. Once people learn about the tea, they will become more interested in Japanese tea, and some of them will say they want to drink it.

Spreading the Appeal of Japanese Tea Abroad

In 2016, the company launched the “ Japanese Tea Germany Project ‘ with the philosophy of ’bringing authentic Japanese tea to Germany. In Germany, where tea culture, including herbal tea, is deeply rooted, imports of Japanese tea have increased significantly in recent years, coupled with a growing boom in Japanese food. It is now the second largest exporter of tea from Japan after the United States.

Japanese tea exports in 2021 (from the website of the Japan Tea Export Promotion Council)

In the project, Japanese tea that meets the EU’s strict standards is introduced to the market through surveys of local residents’ understanding of and preference for Japanese tea at tea stores, cafes, and restaurants throughout Germany. In Munich and other cities, Masatoshi often holds tea parties where he brews Japanese tea in front of the guests and talks about Japanese tea.

Masatoshi says, “So-called ‘green tea’ is sold everywhere, but it is often not a proper Japanese tea. But from our point of view, we want people to know and drink real Japanese tea. Otherwise, the tea we have worked so hard to produce will never reach anyone. It is with this in mind that we started our activities overseas as well,” says Masatoshi. Masatoshi says that his activities in Germany have gradually expanded, and when he held a tea party with the theme of pairing Japanese tea with a local course meal, the event was so popular that tickets were sold out immediately.

We paired ‘Asatuyu’ mizudashi with a course meal, which went surprisingly well together,” he said. And when I hear people say, ‘I want this tea so I can sell it,’ it makes me think that all those days of hard work in the tea fields were for this moment. It’s a new challenge that we can’t reach just by making tea leaves. I would like to continue to create more and more opportunities to share with our customers what we have put our hands into making.”

The Future of Japanese Tea

Our job is not only to make Japanese tea, but also to make sure that people drink it. That is why Masatoshi feels a sense of crisis about the current situation of “Japanese tea drinking away from Japan,” and has been involved in various activities. What he has realized is that it is not about promoting the correct way to brew and drink Japanese tea, but about how to enjoy Japanese tea. In order to do so, he says, it is necessary to have the courage to ignore the stereotypes that have been taken for granted in the tea industry.

The Tea Industry Enters a New Phase

The tea industry needs to propose a way to drink tea that tastes good without the trouble of brewing it in a teapot, although of course brewing tea in a teapot is wonderful. I don’t think there is any such thing as ‘first tea’ being good and ‘second or third tea’ not being good. Farmers work very hard to produce each type of tea, and there are tastes that are only suited to the tea leaves that are available at the time of harvest. What is the ideal Japanese tea for today’s life and for today’s people? I think it is time for the tea industry to consider this question.

Continuing to Pursue the Taste of Japanese Tea

About five years ago, the company began to use the kama-firi method, which used to be popular mainly in Kyushu. Today, production of kamabai tea has declined to the point where it is said to account for less than 0.03% of all Japanese teas, but its distinctive flavor and aroma, known as kamaka, still enjoys strong popularity.

Masatoshi says, “I want to try various things in order to create ‘delicious’ products that fit the future. Masatoshi’s vision of the future of Japanese tea is full of new possibilities.

One single type of tea tree can be transformed into such a wide variety of flavors just by changing the time of harvest or the production method. There is no such drink without any additives. There is nothing else I can do except make tea. That’s how much I love tea.

Masatoshi’s words and the look in his eyes show a joy that goes beyond his sense of mission to promote Japanese tea in daily life, to bring Japanese tea into people’s lives with love.

The post Delicious tea” that fits today’s times – “Sono Gicha” from Nagasaki to the world Masatoshi Matsuo, a tea friend / Higashisonogi, Nagasaki 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.

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 utmost care.
While preserving the culture and traditions of tea,
we produce Japanese teas that are in tune with diversifying lifestyles!

Hoshino Village, Yame City, Fukuoka Prefecture, has long been known as a tea production area. Despite its small population of 3,000, the village has been producing tea for more than 100 years, taking advantage of the mountainous area’s unique cold temperature difference, which is ideal for tea production. Especially famous is the “Yame Traditional Hon Gyokuro” produced here. We asked Mr. Shinya Yamaguchi of Hoshino Seichaen, who was the youngest person in history to receive the “tea master 10-dan” certification at the age of 32, one of only 15 in Japan, about the appeal of this “gyokuro.

What is gyokuro?

Gyokuro is considered to be one of the finest of all Japanese teas. Surprisingly, however, the reason for this is not the variety but the cultivation method. The tea leaves are shelved around the field and covered with a straw cover (kabuse) two to three weeks before harvest to block out the sun and enhance the flavor and aroma of the tea leaves.
Among producers of gyokuro, which is renowned as one of the finest tea products, Mr. Shinya Yamaguchi of Hoshino Seichaen has been attracting attention, winning the grand prize at the Japan Tea Awards.

Became the youngest tea master in history at the age of 32 to become a “tea master Judan.

The correct term is “Jyu-dan” in tea judging technique. In the “tea judging technique competition,” participants compete in tea appraisal skills in the four judging categories of tea variety, tea season, tea production area, and tea aroma and flavor. The title ” Chashi Judan ” is given to tea masters who have obtained the highest rank of Judan. There are only 15 tea masters in Japan who hold this title, and Mr. Yamaguchi is the youngest tea professional in history at the age of 32.

The Work of a Tea Master

Currently, Mr. Yamaguchi is in charge of product quality control at Hoshino Tea Farm. First, he examines and selects tea leaves (rough tea leaves = tea leaves that have been plucked, steamed, rubbed, and dried), and carefully selects the best tea leaves. From there, the tea leaves are fired to finish the tea. The tea leaves are then fired, using a combination of shelf-type hot-air drying and direct heating, as well as far-infrared heating, to bring out the wonderful flavor and aroma from the core of the tea leaves. The tea leaves with different characteristics are blended to make products. This is called “Gokumi,” and the process of identifying and blending the tea leaves is where the tea master shows his skills.

A traditional method that has been used for 100 years

Cultivation of gyokuro is a labor-intensive process that requires extremely advanced techniques and many years of experience, as well as soil and climate suitable for cultivation. Among these, Yame, where Hoshino Village is located, accounts for more than 50% of the nation’s gyokuro production, making it the “largest producer of gyokuro in Japan.

However, it is not only the amount of production that is impressive. It is the traditional production method that has continued for 100 years in this region. In the first place, there is a clear difference in the manufacturing method between gyokuro and Yame traditional hongyokuro. In order to be called Yame traditional hon gyokuro, there are seven cultivation conditions, and only those that meet all of them can be called Yame traditional hon gyokuro. The conditions are: 1) the tea plantation must be naturally grown; 2) the cultivation must be well managed; 3) the covering must be made of straw; 4) the covering period must be at least 16 days; 5) the tea leaves must be handpicked; 6) the tea leaves must be picked at the right time to prevent hardening; and 7) the tea leaves must be grown in the right place and at the right time to prevent the leaves from being damaged. 7. The tea leaves must be carefully managed and produced without defects.

The time and effort that goes into this traditional production method , ” says Yamaguchi, ” makes it different from other teas in terms of color, aroma, and flavor.

The difference in efficacy and taste of Yame Traditional Hon Gyokuro

Thus, Yame Traditional Hon Gyokuro is made by sticking to traditional techniques. Its efficacy and taste are very different from other gyokuro and Japanese teas. It is characterized by its mild umami and high richness. This is because it is rich in theanine, a type of amino acid that is a flavor component. Normally, when exposed to sunlight, theanine is decomposed and converted into catechins, which are astringent and bitter-tasting components. However, Gyokuro, which grows in almost no sunlight, is not affected by this.

Gyokuro is produced by a combination of a carefully selected manufacturing process, a favorable production area, and a producer with advanced technology and many years of experience. The Yame traditional Gyokuro that can be produced only when these three things come together is the highest quality Gyokuro that contains more flavor components than regular Gyokuro, yet has almost no astringency or bitterness, and can extract the maximum amount of Gyokuro’s original umami.

How to make delicious Yame traditional Gyokuro

As you can see from the previous methods, the method of brewing gyokuro is different from that of sencha or Japanese tea, which are generally referred to as “tea. Brew the tea in a cool water bath and pour about 20ml of the cooled water into a bowl for gyokuro tea. Put about 4 teaspoons of tea leaves in the kyusu and brew slowly for 2 to 3 minutes with the hot water from the cooled teacup, and wait for the tea to infuse. This is about the extent of drowning the tea leaves. However, this carefully brewed gyokuro conveys a robust sweetness and flavor with just a few drops in the mouth. It is rich and has no astringency or bitterness.

It has a luxurious taste. Gyokuro is not a drink to be served with meals, but rather to be enjoyed on its own for its true flavor, ” says Nakata.

Traditions handed down through continuous innovation

As lifestyles diversify with the changing times, the needs for tea have become more diverse. Hoshino Seichaen, while cherishing the traditions of Japanese tea, is constantly challenging itself to develop further tea products that are more in tune with people’s lifestyles.

Producing matcha by applying traditional gyokuro cultivation methods. Hojicha (roasted green tea) made from the stems of gyokuro. They are also engaged in the production of teas other than gyokuro and the development of processed tea products, such as hojicha, which uses the stems of gyokuro.

We will continue to pass on the culture and authentic taste of tea, which is the pride of Japan, by pursuing the possibilities of tea and continuing to innovate to meet ever-changing tastes, ” said Yamaguchi. says Mr. Yamaguchi.

We cannot take our eyes off of the future of Hoshino Seichaen, which will spare no effort to preserve and further pursue Japan’s unique “tea” culture. Hoshino Seichaen’s products are available at their stores and online store.

Hoshino Seichaen employs many Japanese tea instructors and advisors, including a tea master with the rank of “tea judging technique 10th dan,” also known as “tea master 10th dan. From among the many varieties of tea available, we will introduce you to delicious teas that meet your taste preferences, intended use, and other requirements. Please feel free to consult with us.

You can also find more information here.

The post The true taste of tea produced by “gyokuro” – Mr. Shinya Yamaguchi of Yame Traditional Hon Gyokuro Hoshino Seichaen / Yame City, Fukuoka Prefecture first appeared on NIHONMONO.