Miyazaki Sabō 宮崎茶房
Mr. Ryo Miyazaki 宮崎亮 is a young, award-winning farmer who took over his family's business in 1991. He became interested in organic farming at an early age because of his skin issues, which were caused by pesticides. In 1983, after seeing a family friend develop a serious illness as a result of an accident involving pesticides, Mr. Ryo Miyazaki's parents began the process of aligning the farm with organic standards. By 2000, Mr. Ryo Miyazaki finally received the coveted JAS organic certification for the farm.
As well as the purity of his teas, Mr. Miyazaki is also passionate about creating and blending natural health teas, such as sannenbancha, ginger blends, yuzu and various herbs, as well as Japanese oolong. He also produces approximately 200 different teas for his customers.
Location, Cultivation, Processing
Jukusei Sannenbancha
This tea is thus an authentic, fully aged (jukusei; 熟成) sannenbancha. This variety of green tea is only produced in small quantities in Japan and is considered a rarity.
Kamairi: Oven Firing
This variety is processed as kamairicha (釜炒り茶) (kama 釜, "kiln"; iri 炒り, "roast"; cha 茶, "tea"), which is made following a similar method to many Chinese green teas. Oxidation is prevented by firing the oven at around 105°C for 40 minutes. Kamairicha is rare in Japan, and only a few tea farmers specialise in the method.
Kamairicha and Ceramics: Both Originating in China
The kamairicha technique was brought to Japan from China along with ceramics (produced using kilns). Potter Hong Lin Min (紅令民) brought the technique to Ureshino from China in 1504. Chinese tea seeds and the kamairi technique were brought to Reigan Temple by the Japanese monk Eirin Shyuzui as early as 1406. Since then, Kamairicha has become a traditional tea consumed in Kyushu. Tea farms in the northern highlands of Miyazaki have a reputation for being Japan's best Kamairi farms.
Kamairicha
Unlike steamed green teas, kiln-fired teas develop a unique, less bitter flavour with less astringency and a sweeter aftertaste. This is referred to as kamaka (釜香): kama (釜; pan/kettle), and ka (香; aroma). Kamairicha goes well with rich and salty foods, which are popular in Kyushu.
Gokase 五ヶ瀬
The Miyazaki Sabo tea fields are located at a relatively high elevation of over 500m in the northern, mountainous region of Miyazaki. Although it is located in the tropical climate zone (with temperatures reaching up to 33°C in summer), nighttime and winter temperatures are very low (sometimes dropping to -10°C). In winter, snowfall is common and frost can occur from the beginning of October to the end of April.
Single Origin
This tea is exclusively sourced from the above mentioned tea farm in Miyazaki. Sourced directly from the tea farmer.
Organic Certification
