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The charm of Sayama tea
「味の狭山」と称されるほど、コクのある甘みが特徴です。さらに伝統の「狭山火入れ」という高温焙煎で仕上げることで濃厚な香りと深い甘みが生まれ、狭山茶特有の味わいとなります。
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.
狭山火入れ
Sayama Burning
狭山に伝わる製茶仕上げ工程で、120℃にもなる高温で行う独特な工法です。
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。
Sayama burning is a unique production method that is performed at as high as 120°C in the tea making finishing process, which is handed down in Sayama.
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.
茶師について
About the Tea Master
「自園・自製・自販」だから
できることを───
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
“Do everything we could under self-garden, self-production, and self-sales system.”
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
The tea master - Mr.Katsumi DEGAWA
茶師 出川克美
Tea Master - Katsumi DEGAWA
⼯場⻑・栽培・商品管理責任者 出川義雄
Factory Manager, Cultivation and Products Manager - Yoshio DEGAWA
お茶の淹れ方
How to
煎茶の淹れ方
How to prepare tasty Green tea
1. お湯の温度は80℃程度。
1. Hot water : about 180°F
2. 茶葉の量は大さじ1杯(5g)。
2. Tea leaves : 5g。
3. 急須で40〜60秒蒸らす。急須は揺すらずに！
3. Pour the hot water into the tea pot. Never shake the teapot. Wait for 40 to 60 seconds.
4. お茶の濃さが均一になるように廻して注ぎをし、最後の1滴まで絞り切ります。
4. Pour a little at time in the order 1-2-3-4 and then keep on pourning. Repeat this until all of the tea is poured into the cups. By pouring the tea in this way. All the cups will be of equal strength and flavor.
煎茶(ティーバッグ)の淹れ方
How to prepare tasty Green tea〔Tea bags〕
1. お湯の温度は70〜80℃程度。
1. Hot water : about 160 - 180°F
2. カップで60秒蒸らす。
2. Wait for 60 seconds.
3. 抽出後、ティーバッグを上下に数回動かし取り出す。
3. When brewing is done, move the tea bag up and down several times in hot water, and take it out.
ほうじ茶の淹れ方
How to prepare tasty Hoji-cha
1. お湯の温度は90~100℃程度。
1. Hot water : about 191 - 212°F
2. 茶葉の量は大さじ2杯(10g)。
2. Tea leaves : 10g
3. 急須で30秒蒸らす。急須は揺すらずに！
3. Pour the hot water into the tea pot. Never shake the teapot. Wait for 30seconds.
4. お茶の濃さが均一になるように廻して注ぎをし、最後の1滴まで絞り切ります。
4. Pour a little at time in the order 1-2-3-4 and then keep on pourning. Repeat this until all of the tea is poured into the cups. By pouring the tea in this way. All the cups will be of equal strength and flavor.
