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高千穂の山麓で育つ黄金色の釜炒り茶。烏龍茶、番茶などすべて有機JAS / Golden-colored japanese tea grown at the foot of Takachiho. All organic JAS such as oolong tea and bancha


薫り高く、澄んだ黄金色の伝統的な有機釜炒り茶
Boiled, clear, golden-gold traditional organic pottery tea

宮﨑茶房(宮崎県) / Miyazaki Sabou (Miyazaki prefecture)


  • お召しあがり方: 

    お湯を沸騰させ、少し冷ましてから(85℃〜90℃)茶葉にお湯を注いでください。大きなヤカンにダバダバとお湯を注ぎ、みんなで飲むといった気軽でおいしいお茶としてお楽しみいただけます。また、夏の時期は冷水ポットに30分浸す程度で、簡単においしい冷茶を作ることができます。

    「釜炒り茶」って一般の方には聞き慣れないお茶ではないでしょうか?日本では95%以上ほお茶は蒸すお茶です。煎茶は茶摘みのあと浅蒸し〜中蒸しで30秒前後、深蒸しで60秒程度、80℃位の蒸気で蒸します。その後、茶揉みの工程に入るのですが、釜炒り茶は字のごとく、蒸さずに釜で炒って、茶揉みの工程に進みます。焼き芋と、ふかした芋の違いを連想してください。
    煎茶(特に浅蒸し)は、暑いお湯を嫌います。熱いお湯を入れると茶葉が火傷をして渋いお茶になってしまいます。デリケートでお湯の入れ方次第で風味や味が変わってしまい、それを楽しむのが煎茶のいいところです。しかし、この釜炒り茶は、大きいやかんにお茶っ葉を入れて、ポットでお湯を入れると香りが立ち、そのまま入れっぱなしの日常のお茶で、ご飯に合うという特徴があります。なるほど、煎茶より力強く、渋味も香りもしっかりあって飲みやすいお茶、お茶漬けにしたいお茶という感じです。

     そもそもお茶は、日本でも「蒸す」技術が開発されるまでは前は釜炒りでした。釜で炒ることで茶葉の発酵を止めるという手法はもともと中国緑茶の製法で、15世紀前後に渡来した中国人から伝わったといわれています。釜炒り茶の茶葉は一般の緑茶よりもひときわ香気が高く、味はさっぱりしています。宮﨑茶房の茶畑がある五ヶ瀬地区は昼夜の寒暖差が大きく、寒いので、平地に比べて葉が薄く、うま味成分は少ない。その分、すっきりして香りが良いのが特徴だと、代表の宮﨑亮さんはいいます。「有機無農薬で安全安心なのが一番ですし、栄養成分分析によると、在来種や昔の品種などは特に、カテキンやビタミンCなど、体にいい成分が豊富です。」
    宮﨑茶房は昭和58年から農薬を一切使用せず、有機肥料のみを施して有機釜炒り茶を作り続け、平成13年に有機JAS認証を取得した。「飲んだら元気になるようなお茶づくり」を目標にした安心なお茶づくりが評価され、平成14年に農林水産祭にて天皇杯を授与されました。
     宮﨑茶房の商品は、茶葉の発酵による違いで、同じ茶葉から緑茶、烏龍茶、紅茶が作られる。また、3年以上伸び伸びと育った有機茶園の茎葉を、晩秋から冬に手作業で収穫し、一本一本選別乾燥した後、平窯に薪火を焚いて手炒りで仕上げ、薪火の香りがこころを癒す3年番茶などもお勧めです。


  • How to eat:

    Boil the hot water, allow it to cool a little and then pour the hot water into the tea leaves (85 ° C to 90 ° C). You can enjoy it as a delicious, delicious tea that you pour Dabadaba and hot water into a large pot and drink with everyone.Just soak in a cold water pot for about 30 minutes, you can enjoy as a cold tea easily and quickly. Ideal for hot seasons.

    Isn't "Kamairi tea" a tea that people are not familiar with? More than 95% tea is steamed tea in Japan. After tea picking, tea leaves are steamed to medium steamed for about 30 seconds, deep steamed for about 60 seconds, and steamed at about 80 ° C. After that, I will go into the process of tea-making, but I will go to the process of tea-making, roasting in the kettle without steaming as in the letter. Please associate the difference between baked sweet potato and dried sweet potato. Sencha (especially steamed steamed tea) does not like hot water. If you add hot water, the tea leaves will burn and become harsh tea. The flavor and taste change depending on how the hot water is added delicately, and it is a nice place to enjoy it. However, this pottery tea is characterized by putting tea leaves in a large kettle and adding hot water to the pot to make it smell, and it is a daily tea that has been left as it is, and it is suitable for rice. I see, it is stronger than Sencha, and it has a firm and astringent taste, which makes it easy to drink and easy to drink.

    In the first place, tea was simmering before the development of “steaming” technology in Japan. The method of stopping the fermentation of tea leaves by boiling in a pot is said to have been transmitted from Chinese people who came to Japan around the 15th century in the process of producing Chinese green tea. The tea leaves of Kamairi tea have a particularly high aroma and a refreshing taste than regular green tea. The Gokase area, where the tea fields of the Miyazaki Sabou are located, has a large temperature difference between day and night, and it is cold, so its leaves are thinner and its umami ingredients are smaller compared to flat ground. That's why the representative Miyazaki says that it is characterized by its cleanness and good smell. "Organic pesticides are the best in safety and security, and according to nutritional component analysis, local varieties and old varieties are especially rich in ingredients that are good for the body, such as catechin and vitamin C."
    Miyazaki Sabou has not used any pesticides since 1958, has applied only organic fertilizers and continued to make organic pots, and acquired organic JAS certification in 2001. Safe tea making with the goal of “making tea that drinks well” is appreciated, and was awarded the Emperor's Cup at the Agricultural, Forestry and Fisheries Festival in 2002.
    The products of Miyatoku Sabou are different from the fermentation of tea leaves, and green tea, oolong tea and black tea are made from the same tea leaves. In addition, the stems and leaves of the organic tea garden, which has grown over three years, are harvested by hand manually from late fall to winter, and after one by one sorting and drying, a bonfire is sprinkled on a flat plate and finished by hand. A three-year tea etc. where the aroma heals the mind is also recommended.

  • 商品はすべて有機JAS認証です。(税別価格)All products are organic JAS certified. ( tax not included )
    ■有機釜炒り茶【特選】<天皇杯受賞・農林水産大臣賞受賞> Organic pottery tea [special selection] 100g ¥1,200
    ■有機釜炒り茶【上級】<天皇杯受賞・農林水産大臣賞受賞>  Organic pottery tea [Advanced selection] 100g ¥1,000
    ■みやざき有機烏龍茶(台湾風)【有機烏龍茶・白】Miyazaki Organic Oolong Tea (Taiwan style) [Organic Oolong Tea-White] 30g ¥680
    ■みやざき有機紅茶【有機紅茶・リーフ】Miyazaki organic black tea [organic black tea / leaf] 50g ¥680
    ■限定品【有機三年番茶】Limited edition 【Bancya (Organic three-year tea)】100g ¥880

  • 農場名:宮﨑茶房 /  Farm name: Miyazaki Sabou
    代表者:宮﨑 亮 Representative: Miyazaki Akira
    住 所:宮崎県西臼杵郡五ヶ瀬町大字桑野内  adress: Oyasenouchi Gokase-cho Nishiusuki-gun Miyazaki Prefecture

  • 農薬 / Pesticide
    無農薬 / No pesticide
    肥料 / Fertilizer
    無化学肥料 / Free chemical fertilizer
    認証 / Authentication
    有機JAS認証 / Organic JAS Certification
    販売 / Sell 通年 / all season

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