In this decade, the number of tea farmers producing fermented teas has increased in Japan. This movement has developed to the production of “Aromatic Sencha”, which has excellent aroma naturally generated by controlling oxidation conditions such as withering and maceration.
The Shizuoka Prefectural Tea Research Center had started a series of research for fermented tea production since 2008. And the prefecture has organized the association of 100 brands of aromatic tea. The association has held conferences, meetings and competitions many times to accelerate the mutual sophistication among tea farmers and establish more profound brands of aromatic tea as one of Shizuoka specialty teas.
Many of the members try to test productions of various oxidized teas such as oolong (semi-oxidized) tea, black (sufficient oxidized) tea and aromatic Sencha (slightly oxidized tea) in the open laboratory of Shizuoka Prefectural Tea Research Center.
Mr. Miura, the chief tea producer of Kanetou Miura-en, has tried the test productions of black tea in the open laboratory of Shizuoka Prefectural Tea Research Center. As a result, he continuously won the platina awards or fine product awards in Japanese Tea Award.
Mr. Miura discussed with Mr. Muramatsu, who is the master craftsman of Japanese black tea in Shizuoka. His black tea was loved by not only customers but also tea professionals.
Black teas produced by Kanetou Miura-en. The left one “Premiun Spring Hand Pluck” is prized 1st place in the tea competition in Shizuoka prefecture.
Mr. Imura and Mr. Shibamoto, the chef tea producers of Imura-en and Pan-Fired Tea Shibamoto respectively, have sophisticated his skill through competitions and meetings among tea farmers.
Momoka Premium C-SF-6, the black tea produced by Imura-en, won the platina award in Japanese Tea Award 2018.
Mr. Imura presentated the feature his specialty black tea for the cock, food designers etc. in the meeting for tea matching.
Mr. Yamamoto, the president of SAMURAI teafarm, has also developed his method of black tea production in cooperation with the Shizuoka Prefectural Tea Research Center, resulting in his winning prizes in various tea competitions including Japanese Tea Award.
Beautiful amber color of each infusion attracts us. The left one is “Haruzumi Baisen”. As implied by the liquor color, the texture of left one is mild. The right one is “Natsuzumi Kocha” – summer plucked black tea. Its deeper amber color indicates its denser texture. I like this one too.
The Shizuoka Prefectural Tea Research Center has developed the special machine for tea withering that can be attached to the existing facilities in tea factories by an easy adjustment. Their test products made in the laboratory scale one were presented the open seminar in the tea research center 2 years ago.
The package and infusion of test products of “Aromatic Sencha” made by the Shizuoka Prefectural Tea Research Center.
The description of package of “Aromatic Sencha”, explaining the name of cultivar, the degrees of aroma and taste.
The appearance of “Aromatic Sencha” test product.
The aroma smells like flower and fresh fruits slightly, with the flavor of Sencha and aromatic finish.
The new method developed the research center is explained in the open seminar 2 years ago. And the research institute conducted the observation tour of the laboratory for tea processing.
The scene of observation tour in the tea factory of Shizuoka Prefectural Tea Research Center conducted 2 years ago.
In the 110th anniversary event of Shizuoka Prefectural Research Center, we will enjoy the observation tour and presentation, and of course, tasting the aromatic Sencha.
The 110th anniversary event will be held tomorrow. If you are interested in the studies, it is recommended to join the event or contact me. I can also let you know about the research contents based on the experiences in the event.