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.