An article (“I want to introduce the taste of Japanese Tea at World Tea Expo”) about Kurihara-san of Kurihara Seicha was published by the Asahi Shimbun Newspaper on June 24, 2011. An ITFA tea farmer, Kurihara-san took part in the ITFA’s booth at the World Tea Expo in June.
Kurihara-san and his family has been cultivating and processing tea since his grandfather started the farm.
Based in the Yame region of Fukuoka Prefecture, Japan, Kurihara Seicha produces Yame-cha, one of the most famous regional teas in Japan.
“I want to introduce the attraction of Japanese tea that connect people to people,” said Kurihara-san when asked why he took part in World Tea Expo.
severe degree of fermentation oolong tea,
the aroma of tea smell like orchid and a weak aroma of honey,
the color of tea soup are citrus.
taste full sweet, soft, delicate, made with Chin-Shin Oolong.
raw material：with Chin-Shin Oolong
tea leaf water pore (hydathode) and air pore (stoma) , moisture evaporation mode
and omit show other processing： scalding 、shaping、rolling、dry …etc
tea is brewing, appreciate tea leaves, tea soup color
Having had the opportunity to venture to the Kyushu region in Southern Japan, ITFA paid a call on Yuji Kurihara, manager of family-operated Kurihara Seicha. While we didn’t get a chance to visit his tea fields deep in the mountains of Yame Village in Yame City, we talked at length about the ITFA supporting his farm as they seek to come online in English.
Currently, Kurihara Seicha grows, processes and finishes tea selling to elite sencha and gyokuro connoisseurs in Japan only. They hope to find a way to reach a more mainstream as well as a foreign audience while maintaining their reputation for premium Japanese teas.
The photo to the left shows me (Obubu’s farmer Akky) with tea leaves in two different baskets with different sized holes in the weave. We use this to sift out dust sized tea leaf particles. By doing this we create higher quality houjicha!
After finishing the sifting, I put the leaves into a roasting machine. The time it takes to roast to perfection changes depending on that day’s temperature and humidity. In order to get it just right, you need to watch the color changes of the roasting leaves with your own eyes, and at the same time, you need to use your sense of smell to get the right timing.
And by doing this you get perfect tasting houjicha!
Mmm…the smell is wonderful (^-^)
Soon, I’ll be starting the harvesting of the nibancha (second harvest). The rainy season is going to be over soon, and summer will really begin then!
Five farmers from four farms and their interpreter/staff have set off from Tokyo’s Haneda International Airport for their journey to the World Tea Expo (www.worldteaexpo.com) in Las Vegas. For three of the farmers, it will be their very first visit to the United States.
There was even reporters from a documentary show there to interview the farmers!
They are excited, and a little nervous, but very hopeful that they can get their message across to the retailers and consumers attending the expo!!
The harvest of ichibancha (1st Coarse Tea) ended, and the harvest of bancha started.
This is what the harvest bancha looks like. We harvest bancha between ichibancha and nibancha (2nd Coarse Tea). Bancha is one of the common tea in Japan.
This photo was taken in the 3rd week of June. We are cleaning the tea factory after the bancha harvest. There is only a little time between the banch harvest and the nibancha harvest but there is no tea manufacture, so we spend full day to clean the entire factory.
The only two things we have left are “preparing for the nibancha harvest” and the actual “harvest”. So, at this point, about 2/3 of the tea season has been ended.