Japanese tea that varies greatly depending on the production area

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Uji tea

Kyoto Prefecture, where Uji tea is produced, has a long history of tea ceremony, including Sen no Rikyu, and is the region with the highest production of gyokuro and matcha in Japan.

In the 16th century, a cultivation method called “Oitasaibai” was born, in which tea leaves were covered to block sunlight. Matcha with a deep green color and strong umami was produced, which led to the tea ceremony culture.

In the middle of the Edo period, Soen Nagatani of Ujitawara devised the “Aosei Sencha Seiho”. This method of finishing the tea leaves by hand before drying was an epoch-making method that brings out the taste and aroma of tea and greatly improves the quality of sencha until then.

Furthermore, in the latter half of the Edo period, “Gyokuro” was born, in which tea leaves cultivated under the cover were finished by the blue roasted tea manufacturing method, and Uji tea was further developed. Uji tea’s hand fir manufacturing technology has been passed down to the present as an intangible cultural property of Uji City.

Uji tea produced by undercover cultivation is characterized by a scent called Oika and a deep umami. It is recommended that you enjoy the taste that has been preserved along with history and culture by repeating the roasting.

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Sayama tea

Sayama tea is a Japanese tea produced in the Sayama region of Saitama prefecture. The cultivated area is about 800ha, which is the 8th largest in Japan. Although the production of tea picking is small, twice a year, it has a mellow taste that is also the reason why it is called the three major teas.

One of the factors that creates that taste is the temperature range in which Sayama tea is cultivated. Sayama tea, which is cultivated in cold regions for tea, grows into tea leaves with thick mesophyll and deep flavor and richness.

In addition, Sayama tea has been handed down for a long time by Sayama’s original manufacturing method called “Sayama fire”. Sayama tea with thick mesophyll is suitable for firm burning, so you can make tea with a strong roasted aroma (hika).

In addition, Sayama tea is also a tea that has inherited the style of “self-made and self-sold” for many years. Self-made self-sale means that the farm makes and sells the tea leaves that it has cultivated.

The number of teas that are packed with the particulars of each farm is small in number, which further enhances the rarity of Sayama tea.

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