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【宮崎県】希少、黄金色の釜炒り茶(有機JAS) / Rare item, Golden-colored kettle roasted tea (organic JAS)


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」をご存知ですか?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、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、お茶漬けに使いたいお茶です。

     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。


    宮崎 亮さんインタビュー

    豊かな香気が魅力の日常のお茶

     煎茶は蒸しますが、釜炒り茶は釜で炒って作ります。焼き芋と、ふかした芋の違いですね。五ヶ瀬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です。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。水出しが早く、常温なら30分から1時間で、色が薄くても味はしっかり出てきます。
     深い緑色の煎茶に対し、釜炒り茶は黄金色です。僕たちは煎茶のようにお茶の木に覆いを被せず、太陽に当てます。深い緑の葉にはならないけれど、渋味も香りもしっかりあって飲みやすい。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。
     固定観念に縛られず、紅茶や烏龍茶など、いろいろな品種や製法でお茶を作ることをコンセプトにしています。「在来種や昔の品種は緑茶に向かないから早く植え替えなさい」と県の指導があったのですが、緑茶にするには渋い品種は紅茶にすると、しっかりした味わいになります。研究しながら品種の個性を伸ばしてやるのが大事です。
    失敗のなかに成功のヒントがあるので、試しながら楽しくやるうちに面白い人や情報が集まってミックスされ、多彩なお茶へとつながっています。

     

    先代の在来種を大事に守る

     年に1、2回の農薬でも、母ちゃんの肌が弱かったことなどもあり、昭和58年、父ちゃんと母ちゃんが無農薬無化学肥料の有機のお茶栽培に切り替えました。最初は病気や虫で苦労したようでしたが、初代が種から植えた昔からの在来種の茶畑が病気に強かったんです。いま全国的によくある「やぶきた」という品種は病気に弱いので、そればかりだと大変でしたが、先代の茶畑を大事にしていこうと6〜7反ほど在来種が残っていたので、乗りきれたのだと思います。直根が張った在来種は強く、一番古いものは樹齢が百年近いんですよ。
     収量や病気耐性は品種によって全然違うので、自分が就農してからは品種の研究をしています。いま23品種。圃場の面積は14町歩くらいで、140何箇所に点在しています。お茶業界は人手不足、後継者不足、販売不振、重労働などで、やめていく方が多いんですね。そういう茶畑を受け入れているので、やぶきたも半分くらいありますが、あとの半分は病気に強い「みなみさやか」「たかちほ」「やまなみ」など、宮崎県で育成した品種を主に植えています。そのため、収量は安定してきていて、番茶も入れれば30トンくらいとっています。

    地域が潤う仕組みを作りたい

     僕たち以外の地域のお茶屋さんや近所の方たちが宮﨑茶房のお茶を通じて、少しでも潤っていけるような仕組みができたらと考えています。お菓子作りを任せたり、障害者施設とやれることをやったり、他の加工所とも組んだり、移住者も増えてきているので、地域を活性化しながら、貢献できるようなお茶屋さんになれれば理想的です。地域の草刈りが大変ならボランティアで手伝うなど、自分たちが無理せずに楽しんでやれる程度にやれればいいかなと思い、少しずつ取り組んでいます。
     生姜やゆず、しそ、ハーブ、野草など、他の生産者と作ったり、地域にあるものをうまく活用したりしてできることがないか。ブルーベリーの葉っぱをお茶にして販売する試みも始めました。お茶を通じていろいろなものがブレンドできたり、販売できたり、仲間作りができたらいいなあと思っています。究極の目標はみんなが幸せになること。うちで作ったお茶を飲んだ人がみんな元気になってくれることがモットーですし、お茶を通じた地域の活性化を楽しくやっていくしかありません。

  • How to eat:Boil the hot water, allow it to cool a little and then pour the hot water into the tea leaves. 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.

    Do you know the "Kamairi tea"? 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.

    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.



    Interview with Takashi Miyazaki

    Daily tea with rich aroma

    Sencha is steamed, but roasted tea is roasted in a kettle. It's the difference between a baked potato and a fluffy potato. Gokase has a large temperature difference between day and night and is cold, so the leaves are thinner and the umami component is less than in the plain. The feature is that it is clean and has a good scent. Put tea leaves in a large kettle, add hot water in a pot, and the fragrance will stand out. The water drains quickly, from 30 minutes to 1 hour at room temperature, and the taste comes out even if the color is light.
     Kamairi tea is golden in contrast to deep green sencha. We do not cover tea trees like sencha, but expose them to the sun. It does not become a deep green leaf, but it has astringency and aroma and is easy to drink. It is best to use organic pesticides that are safe and safe. According to nutritional analysis, native and old varieties are rich in healthy ingredients, such as catechin and vitamin C.
    The concept is to make tea with various varieties and manufacturing methods, such as tea and oolong tea, without being bound by stereotypes. According to the prefecture's guidance, "Replant native or old varieties because they are not suitable for green tea." It is important to increase the individuality of the variety while doing research.
    There are hints of success in failure, so while you are having fun while trying, interesting people and information are gathered and mixed, leading to a variety of teas.

     

    Protecting Precious Native Species

    Even with pesticides once or twice a year, my mother's skin was weak and so on, and in 1958, my father and mother switched to organic tea cultivation with no pesticides and no chemical fertilizers. At first she seemed to have struggled with diseases and insects, but the old kind of tea plantations planted by the first generation from the seeds were sick. The variety "Yabukita", which is common throughout Japan, is vulnerable to disease, so it was difficult if it was all that way, but it was 6 to 7 times that the native species remained to save the tea plantations of the predecessor. I think I was able to get on. The native species with straight roots is strong, and the oldest is almost 100 years old.
    Since the yield and disease resistance are completely different depending on the varieties, I have been studying varieties since I was engaged. Now 23 varieties. The area of ​​the farm is about 14 town walks, and it is dotted in 140 places. In the tea industry, there are many people who stop working because of labor shortage, lack of successors, poor sales, heavy labor and so on. As we accept such a tea plantation, there are about half of Yabukita, but the other half mainly plant the varieties grown in Miyazaki Prefecture, such as “Minami Sayaka”, “Takachiho” and “Yamanami” that are resistant to disease. Therefore, the yield has been stable, taking about 30 tons with the bancha.

    I would like to create a mechanism for the region

    I think that we could have a mechanism that would allow local tea shops and neighbors in the area other than us to enjoy even a little bit of tea through the tea in the Miyazaki tea room. As we leave sweets making, we can do with person with a disability facility, we cooperate with other processing places, and migrants increase, so it is ideal if we can become a tea shop that can contribute while revitalizing the area It is If it is hard to mow the area, we will help by volunteering, and we are working on it little by little, thinking that we should be able to do so that we can enjoy themselves without overdoing it.
    Is there anything that you can do with other producers, such as ginger, yuzu, shiso, herbs, wild grass, etc., or make good use of local things? We have also begun trying to sell blueberry leaves for tea. I hope I can blend various things through tea, sell it, and make friends. The ultimate goal is to make everyone happy. The motto is that everyone who drinks tea made at home gets well, and there is no alternative but to enjoy the local revitalization through tea.


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

PRODUCT

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



PROFESSIONAL

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


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