お茶の種類 Types of tea

清涼感のある味わいと香りが、親しまれている煎茶。一般的に流通している緑茶と呼ばれるお茶のほとんどが、この「煎茶」です。カフェインやカテキン、その他ビタミン類が多く含まれています。 Sencha which is familiar with the refreshing flavor and fragrance. Most of the tea called green tea that is generally distributed is this "Sencha". It contains a lot of caffeine, catechin, and other vitamins.

普通のお茶よりも豊富な蒸気と時間をかけて、よく蒸したもの。長時間蒸すことにより、お茶の細胞を壊し、渋みの少ない濃くまろやかなお茶になります。独特の香りと濃い甘みが味わい深いお茶です。 It is steamed tea with plenty of steam and time spent over ordinary tea. By steaming for a long time, the tea cell is broken, it becomes a rich and mellow tea with less astringency. It has a unique scent and dark sweet taste.

煎茶と違い、直射日光を遮られた畑で採れた茶葉で作られる玉露は、お茶の機能成分が豊富に含まれています。うまみのもととなるアミノ酸の含有率が高いので舌に残るまろやかな味わいの余韻が特徴です。 Unlike Sencha, Gyokuro made from tea leaves collected in fields blocked from direct sunlight contains abundant tea functional ingredients. It is characterized by a lingering finish of mellow taste that remains on the tongue because the content of amino acids serving as a source of umami is high.

白折茶は、玉露や煎茶の仕上げ加工の工程で、選別機によって茎だけを抽出したお茶です。独特のさわやかな香りと甘みが特徴です。「玉露白折」と呼ばれる、玉露産地の八女ならではの茎茶もあります。 Shiraore tea is a tea that only extracted stems by sorting machine in the process of finishing processing of gyokuro or sencha. It features a unique refreshing scent and sweetness. There is also a stem tea unique to Yame in the Gyoku region, called "Gyokuro Shiraore"

ほうじる=熱を加えてローストするお茶だけに、一番の魅力は独特の香ばしさ。さっぱりしていて、ごくごくと飲むタイプなので、水分補給や脂っこい料理に最適。カフェインがほぼ含まれないので赤ちゃんにも安心です。 Hoji = roasted with heat. The best charm is its unique fragrance. It is refreshing and drinking type so it's perfect for hydration and greasy dishes. It is safe for babies because it contains almost no caffeine.

碾茶の葉を挽いて微粉末にしたのが抹茶。茶葉をそのまま口にすることになりますので、お茶の機能成分を余すことなく頂くことができます。難しい作法は気にせずにお茶本来の味を楽しんでください。 Matcha which grinded tea leaves into fine powder. Because tea leaves will be used as it is, you can receive the functional ingredients of tea without leaving. Please enjoy the original taste of tea without worrying about difficult manners.

八女の茶畑でできた茶葉を使用した八女紅茶。輸入物の紅茶とくらべ、あっさりとした味わいが特徴。深みがあるのに強くない個性なので、どんな料理とも相性が良く、また、冷めても風味が損なわれにくいのもうれしい。 Yame tea (not greentea) using tea leaves made in Yame. Compared with imported tea, it is characterized by a brisk taste. Because it is a personality that is not strong even though there is depth, it is compatible with any dish, and it is also pleasant that flavor is not easily compromised even if it cools down.

貴重な八女茶葉の烏龍茶。不発酵の日本茶と発酵の紅茶の間、半発酵させたものが烏龍茶と呼ばれます。中国産とくらべると優しい香りの後に、ふわっとした烏龍茶特有の渋みを感じられ、スッキリとした後味が特徴です。 Precious leaves oolong tea made by Yame tea. Between fermented Japanese tea and fermented tea, semi-fermented one is called oolong tea. After the gentle fragrance compared with Chinese, it feels astringent peculiar to fluffy Oolong tea, which is characterized by a refreshing aftertaste.

Mechanism of direct sales

お茶の生産、茶葉の製造、仕上げ、袋詰め、販売まで一貫して行っているので余計な中間コストはかかりません。 Because we are doing consistent production of tea, manufacturing of tea leaves, finishing, bagging and selling, extra intermediate costs are not required.

Deep steamed tea is different here!

荒茶とは摘みたての生葉を蒸気で加熱し乾燥させた、精製していないお茶のことです。 "Aracha" is unpurified tea that has freshly picked fresh leaves heated with steam and dried.

1.茶葉を摘み取る 1. Pick the tea leaves
4月中旬から6月下旬まで自社茶園、契約農家茶園の新茶を摘み取ります。 From mid April to late June, we pick out new tea from our own tea garden and contract farmer's tea garden.
2.茶葉を長く蒸す 2. Steam tea for a long time
Our tea is different here!!
By steaming tea leaves for longer than usual, it breaks tea cells. Then it tastes easily and you can draw out the ingredients of tea well.                             
3.揉む・葉打ち 3. Massacre (Hauchi)
熱風をあて蒸した葉を叩きながら余分な水分を取り除きます。 Remove excess moisture while hitting steamed leaves hit with hot air.
4.揉む 粗揉(そじゅう) 4. Massacre (Seoju)
熱風を当てながら優しくもみこみ、葉の成分を引き出し、水分だけを飛ばしていきます。 While gently rubbing with hot air, gently soak in, leave only the moisture by extracting the ingredients of the leaves.
5.揉む 揉捻(じゅうねん) 5. Massacre (Junen)
葉と茎の水分を均一にするため茶葉に力を加えて揉みます。 In order to make the moisture of the leaves and stem uniform, we apply force to the tea leaves and massage.
6.揉む 中揉(ちゅうじゅう) 6. Massacre (Chouzyu)
さらに熱風をあて優しく形の作りやすい水分量まで減らしていきます。 Furthermore, by applying a hot-air, we are reduced to making easy moisture content of gently form.
7.形を作る・精揉(せいじゅう) 7. Make Shape (Seijiyuu)
乾燥を進めながらさらに、形を整えていきます。 As we continue drying, we further shape it.
8.乾燥 8. Drying
新鮮なお茶状態を保つため水分を5%以下になるまで乾燥させます。 Dry moisture to 5% or less to keep fresh tea state.