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【静岡県/茶(有機JAS)】山河を守り茶を育てる。天狗が愛でる煎茶 / Grow tea to protect the mountains and rivers. tea that they loves (Organic JAS)

HONEST FOOD JAPAN


自然との調和を保ち、 安全でおいしいお茶を
Maintain harmony with nature, Safe and delicious Japanese green tea

するが有機農場共同組合(静岡県)/ Suruga organic farm cooperative ( Shizuoka prefecture )

  • お茶の入れ方:
    ヤカンに沸騰したお湯を、湯冷ましに移して70℃程度まで冷まし、茶葉を入れたきゅうすに静かにお湯を注ぎます。30〜60秒ほど抽出させてから湯のみに注いでください。爽やかで旨みのある煎茶をお楽しみいただけます。
    その他のお楽しみ方:
    炊きたてのご飯に茶葉を混ぜておにぎりを作ると、お茶の香りのおにぎりができます(茶葉はそのまま食べられます)。また、出がらしの茶葉を取り出し、だし醤油にひと晩漬けるとお茶の葉の佃煮ができます。ご飯のお供に最適です。

    「茶葉が火傷をするから熱湯を入れてはだめ。お茶の葉が可愛そう。」そうするが有機農場協同組合の代表である斉藤勝弥さんは話します。お茶の葉が火傷をする?初めは不思議な言葉でしたが、茶術を習得された斎藤さんに煎茶を入れていただくと、なんとなく意味がわかるようになりました。煎茶は70℃くらいのお湯の温度で開かせると、茶葉の甘みと渋み、同時にエキスとミネラルをバランスよく出していきます。これが熱湯をそのまま茶葉に注ぐと茶葉が驚き(火傷し)、渋みだけが出てしまい、苦くて旨味のないお茶になってしまうのです。70℃という温度は大体、熱湯をきゅうすに移して温め、それを湯冷ましにそそいで、またきゅうすに戻せば70℃くらいになります。きゅうすに戻すときに茶葉を入れ、ゆっくりめに茶葉を刺激しないでそそいでください。そうすると煎茶独特のシンプルにして甘く、心ときめく清涼感。バランスの良い渋さを味わうことができるます。特にこの、するが有機農場共同組合の有機JAS認証の煎茶は抜群です。

     するが有機農場共同組合の地元、静岡県は全国の茶園面積・収穫量の約40%を占める日本一のお茶の産地です。お茶の木は、年間平均気温14~16度以上、冬の最低気温5~6度程度の温かい地域で、年間1,500ミリくらいの雨が降る土地を好みます。東西に広い静岡県では、お茶作りに適した気候、水はけと日当たりのよい土地、高い生産技術により、各種品評会で数多くの賞を受賞するような品質の高いお茶が生産されています。平成29年の荒茶の総生産量は8万2千トンで、有機の割合は3.41%。お茶ができるまで通常、年間15~20回ほど農薬が散布されています。濃厚で深い味わいのお茶を作るために、大量の窒素肥料が投入される結果、硝酸態窒素などによる地下水汚染が問題になっているのも現実。そんななか、するが有機農場共同組合は農薬や化学肥料を一切使用しない有機茶づくりに取り組む団体として東日本大震災を機に発足しました。静岡ブランドにあぐらをかかず、情報交換をしながら互いに協力し合い、有機栽培技術の向上に励み、最高の茶づくりを追求しています。

     煎茶の種類は3種類。最高級の「誉」は丁寧に手積みで摘んだ茶葉を厳選して茶葉に仕立てたもの。香り高く、甘みと渋みのバランスがよく、飲んだ後に感じる爽やか感は幸せをも感じさせてくれる煎茶です。「立香」は厳選した茶葉をブレンドした高級煎茶。こちらも香り高く、煎茶本来の味と爽やかさを感じるられます。「清流」は煎茶の特徴をそのままに、毎日ごくごくと飲んでいただけるようにとコストパフォーマンスを考えながらブレンドしています。どれにも言えることは農薬や化学肥料を一切使用していないため、雑味がないこと。そして、茶葉が柔らかいため、お茶としてだけではなく、茶葉を炊きたての御飯に混ぜて「お茶めし」など、料理へのアレンジができることなどが特徴です。


    岩崎 忍さんインタビュー

    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。

  • How to make tea:
    Transfer the boiling water to the kettle, cool it down to about 70 ° C, and pour the hot water gently into the teacup containing tea leaves. Allow 30 to 60 seconds to extract and then pour only into hot water. You can enjoy refreshing and delicious sencha.
    Other ways to enjoy:
    Mixing freshly-cooked rice with tea leaves to make a rice ball gives you a tea-scented rice ball (tea leaves can be eaten as is). Also, take out the tea leaves and pickle them in dashi soy sauce for a night to make boiled tea leaves. Ideal for accompanying rice.

    "Don't add hot water because the tea leaves will burn you. The tea leaves look cute." But Katsuya Saito, the representative of the organic farm cooperative, says. Tea leaves burn? At first it was a mysterious word, but when I had Mr. Saito, who had mastered tea ceremony, put in sencha, I came to understand the meaning somehow. When Sencha is opened at a temperature of about 70 ° C, the sweetness and astringency of the tea leaves, as well as the extract and minerals, are well balanced. If you pour hot water directly into the tea leaves, the tea leaves will be surprised (burned) and only the astringency will come out, making the tea bitter and tasteless.The temperature of 70 ° C is usually transferred to hot water and heated, then cooled, and then returned to the hot water to reach about 70 ° C. Add tea leaves when returning to the room and pour slowly without stimulating the tea leaves. Then, the simple and sweet peculiar to Sencha will give you a refreshing feeling. You can enjoy a balanced astringency. This is especially true, but the organic JAS certified sencha of the Organic Farm Cooperative is outstanding.

    However, Shizuoka Prefecture, the home of the organic farm cooperative, is Japan's largest tea producing area, accounting for about 40% of the tea garden area and harvest amount nationwide. Tea trees prefer warm land with an average annual temperature of 14 to 16 degrees Celsius and a minimum winter temperature of 5 to 6 degrees Celsius, with a rainfall of about 1,500 mm per year. Shizuoka Prefecture, which is wide in the east and west, produces high quality tea that has won many awards at various product fairs due to the climate suitable for tea production, drainage and sunny land, and high production technology. The total production of crude tea in 2017 was 82,000 tons, and the ratio of organic was 3.41%. Pesticides are usually sprayed about 15 to 20 times a year until tea is made.The fact that a large amount of nitrogen fertilizer is used to produce rich and deep-tasting tea has led to the problem of groundwater contamination caused by nitrate nitrogen. Under such circumstances, the Organic Farm Cooperative was launched in the wake of the Great East Japan Earthquake as an organization working on organic tea making that does not use any pesticides or chemical fertilizers. Regardless of the Shizuoka brand, we cooperate with each other while exchanging information, strive to improve organic cultivation technology, and pursue the best tea making.

    There are three types of green tea. The highest grade "honor" is carefully selected tea leaves carefully hand-picked and tailored into tea leaves. Sencha is fragrant, has a good balance of sweetness and astringency, and has a refreshing feeling after drinking. "Tachika" is a high-grade green tea blended with carefully selected tea leaves. This is also high in fragrance, and you can feel the original taste and freshness of Sencha. "Seiryu" is blended with consideration of cost performance so that you can drink very much every day while keeping the characteristics of Sencha. What can be said is that there are no pesticides because no pesticides or chemical fertilizers are used. And because the tea leaves are soft, they are not only used as tea, but can also be mixed with freshly cooked rice to make arrangements such as "Ochameshi".


    Interview with Shinobu Iwasaki

    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.


Spec
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
賞味期間 / Shelf life 約1年 / About 1 year

PRODUCT

有機JASするが茶心シリーズ(税別価格)Oganic JAS Suruga tea heart series ( tax not included )
◎ 誉(手摘み煎茶) Homare (Hand-picked sencha) 50g ¥1,480
◎ 立香(最高級煎茶) Rittsuka (Finest sencha) 100g  ¥1,780
◎ 清流(高級煎茶)Seiryuu (High grade sencha) 100g  ¥1,100


PROFESSIONAL

団体名:するが有機農場協同組合 / Group name: Suruga organic farm cooperative
代表者:斉藤勝己 / Representative : Katsumi Saito
住 所:静岡県静岡市葵区西又 / Address: Nishi-ku, Shizuoka City, Shizuoka Prefecture


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