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自然との調和を保ち、安全でおいしいお茶をお届けしたい
We want to keep harmony with nature and deliver safe and delicious tea

岩崎 忍(するが有機農場協同組合)
Shinobu Iwasaki (Suruga organic farm cooperative)

  • 有機栽培が当たり前

    うちは40年以上前から有機でお茶を作っています。周りは農薬を使うのが主流でしたが、自分も農薬を浴びたくなくて、有機栽培を貫きました。品種はやぶきたがメインで、標高350メートルほどの山中にある圃場の大きさは全部で2町歩ぐらいです。山間部は平地より雨が降りやすく、気温の寒暖差が大きいため、お茶にはよい環境です。自分の畑だけなので、他の農薬の影響も受けません。
     この辺の地域は土を掘ると、大きいものから小さいものまで石がたくさん出てきます。ミネラル成分がかなり豊富な土壌なうえ、粘土質と比べて、小石混じりだから水はけがいいのが特徴です。
    5月の一番茶の季節だと朝6〜7時ぐらいから露はらいをして、8時ぐらいからお昼までお茶刈り、昼食後にお茶の製造を始め、遅いときには0時頃になります。それが20日ほど続きます。機械刈りではなく、一芯二葉を手摘みすると葉が揃いますが、すべて手で摘むのは難しいですね。収穫した茶葉の状態を手で覚えることで機械揉みの製茶に生かそうと、製茶の基本となる手揉み製法も学んでいます。手揉み練習用の畑もあります。

    「水を汚さず、山を守る」茶の心

    有機栽培には大変な面がたくさんあります。湿度が高い梅雨時は病気が出やすいため、日本の気候自体が有機の実現を難しくしていると思います。
     有機栽培と慣行栽培のお茶では硝酸態窒素の値が全く違います。有機栽培は窒素肥料を与えないため、お茶が伸びず、収量は減ります。でも、香りが爽やかで、嫌な苦みがなく、後味が違います。農薬を使っていないので、茶殻も食べられます。今年は妻も僕も蜂に刺されました。消毒をしないため、お茶の木に蜂が巣を作るんです。生葉には慣行栽培の約2倍のビタミンCが確認されています。
     落とした葉っぱや茶殻などが土の上に堆積せず、すぐに微生物が分解してくれて、たいがい1年で土に還ります。微生物が炭酸ガスを出すので、土が柔らかく、ふかふかです。酸素が行き渡るからよい根っこが育ち、肥料を吸収してくれます。草が生えやすいので、草取りは大変ですが、やっぱり土作りは大事だと思います。肥料は乾燥おからや醤油かすなど、植物性の有機質のものを使っています。あとは配合機でぼかしを作って使います。
     東日本大震災の福島原発事故により、放射能規制値越えのお茶が静岡から出ました。その年は扱い停止になり、苦労して作ったお茶を廃棄処分にせざるをえなかったのが辛かったですね。その後、お茶を飲んでくれる方が減ったように感じます。お茶の需要が少なくなったことに危機感を覚え、「水を汚さない、山を守る」という根本的な考え方が同じ3軒が集まり、一緒にがんばっていこうと結成したのが、するが有機農場協同組合です。

    するが茶の味わいを世界へ発信

     お茶の主流は現在、短時間で色が濃く出て、まろやかな味わいの深蒸し製法のお茶ですが、僕たちは浅蒸しから中蒸しの昔ながらの日本の固い山のお茶を作っています。静岡がお茶の名産地として長い伝統を誇るのは、この土地にお茶が合っているからです。おいしい静岡茶を国内でももっとたくさん飲んでもらいたいし、するが有機農場のお茶を海外にも発信し、広めていきたいですね。
     有機栽培は安心安全が大前提で、そこにプラスして「おいしい」お茶を飲んでいただきたいという思いがあります。飲んでくださったお客さんから「おいしかったよ」と言っていただけることが、やっぱり一番嬉しいですね。「今年のお茶は特においしかったですよ」などと言われれば格別です。
     お茶の味わいは仕上げ方でも多少は変わってきますが、僕たちはそれぞれのお茶をブレンドしています。せっかくブレンドするのですから、個々のお茶のいいところを伸ばすようなブレンドの仕方をして仕上げたいと願い、研究を重ねています。

  • Organic farming is commonplace

    I have been making organic tea for over 40 years. It was mainstream to use pesticides around, but I did not want to be exposed to pesticides either, so I made organic cultivation. The variety is mainly Yabukita, and the size of the field in the mountain about 350 meters above sea level is about two town walks in all. It is a good environment for tea, as it is more likely to rain than flat land and the temperature difference between warm and cold is large. As it is only your own field, it is not affected by other pesticides.
    If you dig the soil in this area, you will see lots of stones from big to small. It is a soil that is rich in mineral components and is characterized by better drainage because it is mixed with pebbles than clay.
    If it is the season of the first tea in May, dew is dewed from about 6-7 o'clock in the morning, mowing from around 8 o'clock to noon, and after the lunch we start producing tea, and it is around 0 o'clock in the late hours. That lasts about 20 days. It is not mechanical cutting, but the leaves are aligned if you manually pick a single core, but it is difficult to pick everything by hand. By learning the state of the harvested tea leaves by hand, we are learning how to use it for mechanical tea making, which is the basic method of making tea. There is also a field for hand practice.

    "Don't pollute the water, protect the mountain" The heart of tea

    There are many aspects to organic farming. I think that the climate of Japan itself makes it difficult to achieve organicity, as it is prone to disease during the rainy season when the humidity is high.
    Nitrate nitrogen values ​​are totally different in organically grown and conventionally grown tea. Organic cultivation does not give nitrogen fertilizer, so tea does not grow and yield decreases. But the smell is refreshing, there is no unpleasant bitterness, and the aftertaste is different. As we do not use pesticides, we can eat tea shell. My wife and I were stabbed by a bee this year. In order not to disinfect, beehives are made in the tea tree. About twice as much vitamin C as conventional cultivation is confirmed in fresh leaves.
    The fallen leaves and tea husks do not deposit on the soil, and the microorganisms are immediately decomposed and returned to the soil in about a year. Because the microbes emit carbon dioxide, the soil is soft and fluffy. Oxygen gets around and good roots grow and absorb fertilizers. Weeding is difficult because grass is easy to grow, but I think it is important to make soil after all. Fertilizers use plant-based organic substances such as dried okara and soy sauce cake. After that, use the blender to make the blur.
    Due to the Fukushima Nuclear Power Plant accident of the Great East Japan Earthquake, tea exceeding radioactive regulation value came out from Shizuoka. In that year, I was forced to stop handling and it was hard for me to be forced to dispose of the tea I had made. After that, it seems like the number of people who drink tea decreased. I felt a sense of crisis that the demand for tea decreased, and the basic idea of ​​"do not pollute the water, protect the mountain" was the same three houses gathered together and formed to do my best together, but it is organic farm It is a cooperative.

    Send the taste of the Suruga tea to the world

    The main stream of tea is now deep-colored in a short time, and it is a deep steaming tea with a mellow taste, but we are making old-fashioned Japanese hard-wood tea from steaming to medium steaming. Shizuoka boasts a long tradition as a famous tea production area because tea is suitable for this area. I would like to drink more delicious Shizuoka tea in the country, but I would like to transmit and spread tea from organic farms overseas as well.
    Organic cultivation is premised on security and safety, and there is a feeling that we want you to have "delicious" tea plus there. After all, it is the best to be able to say "It was delicious" from the customers who drank. It is exceptional if you say, "This year's tea was especially delicious."
    The taste of tea varies somewhat depending on how it is finished, but we blend each tea. I'm researching and wanting to finish in the way of blending so as to extend the good part of each tea because it blends a lot.

 するが有機農場協同組合の商品はこちらから / Click here for products


香気漂う浅蒸し茶で客をもてなす茶術を極める茶名人 / A master of tea that treats guests with savory steamed tea

するが有機農場協同組合 斉藤勝弥さん / Katsumi Saito

斉藤茶園の斉藤勝弥さんは、栽培から製茶まで自園茶製法で本山茶を栽培する老舗茶農家だ。二十歳の頃に茶術の師匠に師事して技を磨き、お茶淹れ名人としても知られる。茶葉の形状で特徴をつかみ、手でふるいわけ、2番目に細かい葉に合わせて湯の温度、量、抽出時間を見極めるという。
「家で一番いいお茶を来客に出すのは、おもてなしの精神です。エキスを抽出して飲むのはお茶だけなので、押しつけるのではなく、相手の好みに合わせたお茶の淹れ方をしなさいと教わりました。お茶はただで飲めるもののように変な風に変わってしまいましたが、お茶の収穫は1年に1回だから、大切にしてもらいたいですね」(斉藤さん)
*斉藤茶園のある安倍川の支流、藁科川流域の静岡市葵区西又は、江戸時代に徳川家康に御用茶として献上された本山茶の発祥の地

Saito Katsumi Saito Tea Garden is a long-established tea farmer who cultivates Motoyama tea using his own tea process from cultivation to tea making. At the age of twenty, he studied under a master of tea arts and refined his skills, and is also known as a master of teacup. Grab the characteristics in the form of tea leaves, separate them by hand, and determine the temperature, amount, and extraction time of the hot water according to the second most fine leaves.
"It is the spirit of hospitality to give the best tea to the visitors at home. Extract the extract and drink only tea, so do not press it, please do a cup of tea tailored to the taste of the other party I learned that tea has changed into a weird breeze like something you can drink for free, but I would like you to cherish the tea once it is harvested once a year "(Mr. Saito)
*The branch of the Abe River with Saito Tea Garden, Nishiki-ku, Shizuoka City in the Tateshina River Basin, or the birthplace of Motoyama tea, which was presented as a tea for Tokugawa Ieyasu during the Edo period.



茶摘みと手揉み茶体験が魅力。有機茶農家民宿 ぬくもり園ゆるり / Tea picking and hand-made tea experiences are attractive. Organic Tea Farm Guest House 'Nukumoroen - Yururi'

するが有機農場協同組合 西山 孝さん・京子さん夫妻 / Takashi Nishiyama and Mrs. Kyoko

銘茶産地として名高い小河内地区の「ぬくもり園ゆるり」は、趣ある築100年の古民家が印象的な有機栽培農家民宿だ。茶室と縁側のある離れでは本格的な茶席が楽しめる。有機栽培のお茶摘みや手揉み茶体験のほか、たけのこ・とうもろこしなどの有機農作物の収穫と料理、みそ・梅干し・こんにゃく作りなど、季節に応じた体験ができる。
「急須を覗いて一芯二葉のお茶っ葉が見えるのは手揉みならではです。そういうお茶を飲ませてあげたいですね」とオーナーの西山孝さん。「オープンして3年、お茶目当ての外国人客が多いですね。自分で摘んだお茶を手揉みして淹れて味わえるので、お子さんのご要望で3年続けていらっしゃるご家族も」と、手揉み師範である妻の京子さん。

農家民宿 ぬくもり園ゆるり
静岡県静岡市清水区小河内2758 TEL.054-393-2326 
1泊2食6,000円(税込み・体験は別料金) 1日1組(6人)限定
旬の素材を生かした京子さんの素朴な料理が人気

The “Nukumori-en Yururi” in the Kokawachi area, famous for its famous tea production area, is an organic farmer's guest house with an impressive 100-year-old traditional house. You can enjoy full-fledged tea seating in the tea room and on the far side. In addition to organically grown tea picking and hand-made tea experiences, it is possible to experience seasonally such as harvesting and cooking of organic crops such as bamboo shoots and corn, and making miso, pickled plum, and konnyaku.
"It's only if it's only hand-in-hand that you can see a cup of tea with a single core and two leaves. I would like to drink such tea," said owner Nishiyama Takashi. "There are many foreigners who have been open for three years since opening, and because you can taste and taste the tea you have picked for yourself, even families who have continued for three years at your child's request," My wife Kyoko who is a master teacher.

Farmhouse Bed and Breakfast Warmth
2758 Ogawachi, Shimizu-ku, Shizuoka-shi, Shizuoka TEL. 054-39-2326
6,000 yen per night for 2 meals (tax included, experience extra charge) 1 set (6 persons) limited per day
Kiyoko's rustic dishes that use seasonal ingredients are popular


Outline

するが有機農場協同組合 Suruga organic farm cooperative
所在地:静岡県静岡市葵区西又(代表:斉藤茶園)
構成:3軒のお茶生産者 
主な生産物:煎茶
Address:Nishimata-ku, Shizuoka City,Shizuoka Prefecture (Representative: Saito Tea Garden)
Constitution: 3 tea producers
Main products: Japanese green tea (Sencya)