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The rich sweetness is the feature so that it’s called “Sayama of the taste”.The thick fragrance and the deep sweetness are born by completing it by traditional hot roast as “Sayama Burning”, and it’ll be the taste peculiar to Sayama tea.
お茶の仕上げ段階に熱を加えることで、十分に乾燥がされ貯蔵性を高めるとともに、コクのある甘く香ばしい狭山茶独特の火香を引き出します。「宇治の下揉み、静岡の仕上げ、火入れは狭山にしてほしい」と古くから伝承されるように、狭山火入れで仕上げられた唯一無二の味と風味をお愉しみください。
By applying heat to the finishing stage of the tea, it is sufficiently dried to improve its storability and bring out the unique spark of Sayama tea, which is rich, sweet and fragrant.
“Crumpling in Uji, finishing in Shizuoka, and burning in Sayama is the best” has been said for a long time in the history of the tea leave world. Enjoy original taste and flavor which you could find nowhere else.
お茶の生産から販売まで一貫しているからこそ、自らの目で細部にまで気を配り、より丁寧なお茶を作ることを可能にします。お茶と向き合って35年、こだわりの茶師が愛情をもって育てた狭山茶。深蒸し製法とじっくりと時間をかけた伝統の「狭山火入れ」で仕上げています。
茶師 出川克美
Because we conduct both tea production and sales, it becomes possible to pay more attention to the details with our own eyes and make more politely cared tea.
Sayama tea has been wholeheartedly cultivated by a discerning tea master in facing to tea for 35 years.
It is finished trough the traditional “Sayama burning” method that took a long time with the deep steaming method.
The tea master - Mr.Katsumi DEGAWA
茶師 出川克美
Tea Master - Katsumi DEGAWA
工場長・栽培・商品管理責任者 出川義雄
Factory Manager, Cultivation and Products Manager
- Yoshio DEGAWA