Japanese tea is now popular all over the world. Especially Japanese green tea is loved by many people inside and outside Japan. There are various types of Japanese tea.
“Sayama Tea” is one of top 3 Japanese tea.
Today we would like to introduce Sayama Tea from Saitama Prefecture.
“Sayama Tea” is one of top 3 Japanese tea, which is cultivated in Saitama Prefecture.
Sayama Tea is cultivated in Saitama Prefecture. Sayama Tea occupies as much as 380K hectares, which is the largest planted area in the prefecture. However, it is not produced by mass production but elaborately produced by self-employed farmers.
It has earned high reputation for its good taste and smell, and even won “Minister of Agriculture, Forestry and Fisheries Award” several times.
History of Sayama Tea
Saitama Prefecture is known for tea cultivation, which started in the middle Edo Period, about 270-320 years ago. Saitama is said to be the most northern part in Japan that can produce economically recognized amount of green tea. Compared to other tea producing area, it has cooler climate and they harvest tea only twice a year. This is the reason why Sayama Tea is precious.
Features of Sayama Tea
There is a song with such lyrics “Shizuoka Tea is superior in color, Uji Tea in smell, and Sayama Tea is in taste.” As seen in this song, Sayama Tea has rich deep flavor. Throughout cold winter, sweetness and flavor of tea are intensified. Also, a unique manufacturing method called “Sayama Hiire (firing)” enriches the flavor even more.
It has both sharp clearness or refreshing bitterness and rich deep flavor. You will be always satisfied with the flavor and never get tired of it. Of course it is good to drink it alone but also with Ochazuke (boiled rice with tea or soup broth).
How to Brew Tasty Tea
How to brew tea will affect its taste and smell. For you to enjoy Sayama Tea in best condition, we will show you the right way to brew tea.
Preparation (2-3 servings)
- About 2 g of tea leaf
- 180-200 mL of hot water (about 70-80℃)
- Tetsukyusu (iron teapot)
- Tetsubin (iron kettle)
1. Pour hot water and pre-warm a teacup.
Pour hot water from Tetsubin to each teacup. This is to cool hot water and pre-warm teacups.
2. Put tea leaf in a Kyusu teapot.
Place a tea strainer in the Kyusu teapot and add tea leaf.
3. Pour hot water in the Kyusu teapot.
Return the hot water poured in teacups to the Kyusu teapot. It is important to pour hot water slowly by turning the spout around.
4. Pour the tea into each cup.
Once pouring hot water in the Kyusu teapot, put the lid and wait for a minute to steam the tea. When the tea leaf opens, slowly rotate the Kyusu teapot and pour the tea into the teacups. As tea becomes stronger over time, pour the tea little by little into each cup several times to pour evenly.
To make tasty tea, fully boil the water. It is also important to use water appropriate for brewing tea.
Soft water is more appropriate for tea, rather than hard water. Boiling water in Tetsubin can soften the water. If you really pursue authentic taste, you should try Tetsubin.