Journey Into Japanese Tea Farm
The Art of Tea Found in Mountain Side of Shimane Prefecture
Tea is a beloved national beverage in Japan, and I grew up in a household where tea was a part of every meal. Even today, my mornings often begin with a cup of tea.
In my hometown of Hamada city in Shimane prefecture, there is a unique tea plantation known as Senbara Chaen Tea Farm. This family-owned farm nestled in the mountains spans 8 hectares and produces 25 tons of tea annually. They are also contracted farmers for Itoen's "Oi Ocha."
I had the opportunity to sit down with Mr. Sasaki, the third-generation owner, to learn more about the fascinating world of tea cultivation.
The Ideal Tea-Growing Environment:
Tea thrives in a climate that isn't too cold. Balanced weather with a mix of rain and sunlight is essential for tea cultivation. Also, well-aerated soil is preferable, and Senbara Tea Farm's soil consists of red clay. After applying fertilizers in between rows, they use machinery to cultivate the soil, ensuring proper aeration.
The tea plants are pruned into an oval shape to facilitate machine harvesting. Machines pass over the rows to collect the leaves. Due to the height of the tea plants, they are pruned every few years.
Processing Tea Leaves:
The tea leaves are harvested using machines such as tea pickers and transported to the processing facility.
The leaves are steamed (to halt fermentation), cooled to remove surface moisture, and then rolled and dried using hot air.
The leaves are rolled again, dried with hot air while being shaped, and finally thoroughly dried in a drying machine.
The entire processing takes about 6 hours, with work starting around 8 am and continuing until around 4 am the next day. Since tea leaves can ferment, they are processed immediately after harvesting.
Tea Seasons:
Late April to late May: New tea (Sencha)
Late June to July: Second harvest tea (Sencha)
September to October: Autumn and Winter tea (Bancha)
Types and Flavors of Tea:
Sencha: A balanced tea with bitterness and astringency, made from soft new buds harvested from spring to summer.
Bancha: A refreshing tea with a high catechin content, made from older and larger leaves and stems.
Hojicha: Bancha roasted to bring out a nutty flavor.
Genmaicha: Bancha mixed with roasted rice, with lower caffeine content.
Brewing Tea Tips:
For Sencha, use water around 70-80°C (158-176°F) to achieve a well-balanced extraction. Use thin tea cups since the temperature is lower. (see below cup picture for an example)
Bancha is best brewed with hot, boiling water. Use thick tea cups due to the higher temperature.
On hot days, you can place ice cubes on top of the tea leaves to slowly extract the flavor.
When using a Kyusu (Japanese teapot), pour a little into multiple cups to ensure even flavor distribution. Tea can be brewed 2-3 times.
Storing Tea:
Store tea in a cool, dark place away from direct sunlight at room temperature.
Avoid refrigeration, as tea can absorb odors from other foods. It's common for tea and nori (seaweed) to be sold together due to their similar storage requirements.
Lastly:
During my visit in the midst of the scorching August heat, the tea fields nestled in the mountains provided a unique, somewhat cooler climate. Hearing about the challenges of managing these fields based on weather conditions, I felt a deep appreciation for the Senbara Tea Farm family, who tend to this expansive tea plantation with such care. And all the knowledge they shared with me made me grow the love for tea more!
interviewed Mr. Sasaki, the president
Senbara Chaen Tea Farm - www.senbarachaen.jp
