Hana Iro Oolong Tea is specialty oolong tea produced by Yamasen co. ltd. on Makinohara upland. This specialty oolong tea has a fine fragrance like flower. This aromatic feature derives its name, “Hana” means “flower” in Japanese.
Generally oolong tea is processed through some processes as follows [362]
- withering
- shaking
- pan-firing
- rolling and twisting
- drying
“Withering” is a key process to enhance aroma generation in tissues of tea leaves due to oxidation by the internal enzymes[362, 365, 366]. In a manufacturing of oolong tea, the degree of rolling not enought to make tin needle-like shape. So the shape of loose leaf tea gets twisted like below.
Yamasen co. ltd. carries out the withering process under sun shine. It is reported that the solar withering, which conducted for oolong tea manufacturing in Taiwan, can provides better result of sensory analysis especially, aromatic property[365]. It is also reported that solar withering enhances formation of floral note[366]. Based on these researches, Yamasen co. ltd. can successfully conduct withering and result in the wonderful aroma like flowers, worth in its name.
I believe cold brewing can let me feel more aroma from infusion, especially it seems to contribute aromatic finish.
Besides, I like the residual aroma from the cup after drinking up.
The slightly red color of loose leaf is derived from oxidation reaction due to the intrinsic enzymes. Compared to black tea, the degree of oxidation is relatively lower, thus the color of oolong tea leaves is also less red than black tea.
The color of infusion is clean amber. Infusion brewed with boiling water also shows a clean amber color. I can feel an adequate tannin. I guess it is derived from higher tannin content of its cultivar “Benifuki”, which suits for black tea and formation of volatile compounds like flower.
The local specialty tea is used in some special restaurant where we can enjoy notable dishes using local foods specific to Shizuoka.
For example, the oolong tea is served with lunch set in Fujinokuni Terrace.
Location of Fujinokuni Terrace – The top of the annex of Shizuoka Prefectural Government building.
in spring time, cherry blossoms bloom elegantly.
As posted before, the restaurant provides special cuisines of local foods according to each season. In the restaurant, the oolong tea is served as if aperitif and digestif.
A cup of the fine local tea served before our order.
In addition, the restaurant sells the tea in the register.
Hana-iro oolong tea, which means “flower-like aromatic oolong tea” made by Yamasen co. ltd. in Makinohara tea estate.
It is recommended to have a lunch in the restaurant “Fujinokuni Terrace” when you visit Shizuoka pref. by JR railway.
“Ohisama Shokudo” also serves the oolong tea for drink during meals. The restaurant provides various dishes of local agricultural products produced around the restaurant, in Yoshida town and Makinohara city. We can enjoy fresh vegetables and teas in the restaurant. When you visit Shizuoka city from Shizuoka airport by a tourist taxi, it is recommend to drop in “Ohisama Shokudo”. It locates on the way to Shizuoka city from Shizuoka airport near the national route 150.
< Information about Yamasen co. ltd. >
Location of retail shop : 589-2 Katahama, Makinohara city, Shizuoka pref.
Access : 30 minutes from Shizuoka airport by car. The shop locates along with the national route 150.
Appearance of the shop : As shown in below.
The appearance of retail shop of Yamasen co. ltd.
The tea factory of Yamasen co. ltd. loctes over the retail shop. We can see Makinohara upland over the factory.
< References >
[362] Chiu W. (1989) : Factors affecting the production and quality of partially fermented tea in Taiwan, ISHS Acta Horticulture 275, International Symposium on the Culture of Subtropical and Tropical Fruits and Crops.
[365] Wada M. et al. (1993) : Withering treatments of fresh tea leaves suitable for semifermented tea, Kyushu Agriculture Research 55:31.
[366] Takeo T. et al. (1984) : Withering effect on the flavor-formation of oolong tea, Tea Research Journal 60:3-45.