Minori Harvest Festival provided me with fantastic specialty teas corrected from all around Japan.
Specialty teas won the prize in Japanese Tea Award 2016
Japanese Tea Instructors served 5 kinds of specialty teas which got Japanese Tea Award 2016.
Specialty teas served by Japanese Tea Instructors.
(1) Traditional Gyokuro made in Hoshino village in Yame tea estate in Fukuoka pref.
The best richness of umami seemed to delight many visitors’ tongues.
(2) Sencha of Koshun made in Honyama tea estate in Shizuoka pref.
Most of visitors were surprised in its splendid unique aroma.
(3) Saemidori made in Sonogi tea estate in Nagasaki pref.
Bright green color and mild taste delighted visitors eyes including me.
(4) Second Flush of Japanese Black Tea made on Makinohara upland
Most of visitors seemed to have a favorable impression for the black tea. I often listened their good impressions. I like its aroma and mild texture.
(5) Organic Pan-Fired Green Tea made in Gokase tea estate in Miyazaki pref.
Many visitors seemed like its roasty aroma and clear texture.
Most of visitor seemed to be so satisfied with these specialty teas that some of them repeatedly came to the booth to drink these teas.
It was so impressed for me that many children got to like these specialty teas.
Hopefully, may good teas provide many families with smiles and pleasures.
Many prefectures served local specialty teas
Local specialty teas are brought from not only Shizuoka or Kyoto prefecture but also other prefectures such as Fukuoka (Yame tea estate), Saga (Ureshino tea estate), Nagasaki (Sonogi tea estate), Nara, Tokyo (included to Sayama tea estate in Saitama pref.).
A booth for Shizuoka prefecture. Staff served local green tea made in Numau tea estate.
A booth for Yame tea estate in Fukuoka pref.
Traditional Gyokuro of Yame was served for visitors.
A booth for Ureshino tea estate in Saga pref.
A booth for Uji tea estate in Kyoto. Foreign visitors were curious with Uji tea.
Various teas made in Tokyo.
Veterans presented decaffeinated Japanese black tea and green tea espresso
A test product of decaffeinated Japanese black tea was served by the Association of Tea Industrial Technology and Promotion, which is organized by Prof. Omori.
The association and TERADA co. ltd. developed the machine for decaffeination, which decaffeinates raw tea shoots using shower of hot water before maceration.
Prof. Omori explained the benefits and mechanism of decaffeinated black tea for visitors.
There are some opinions that decaffeinated black tea is not enough flavorful. They tried to solve the issue and established the technique based on the supervision of Dr. Hara.
It seems that women are especially curious with decaffeinated black tea. Mr. Mitsumori (rightside), the chief director in TERADA co. ltd., explained the mechanism of decaffeination and its benefits for visitors.
There was a line of visitors in front of the booth of decaffeinated black tea.
A line of visitors in front of the decaffeinted black tea booth.
I’m looking forward to see the result of their questionnaire.
Good shots in other booths
Other booths presented multihued local foods and products for visitors.
Rootin’- tootin’ Minori Harvest Festival.
