Miyazaki

Miyazaki is situated in the southeastern coast of Kyushu, facing the Pacific Ocean.  It is part of a region with significant volcanic activity and geological features. The area is home to several notable volcanoes, including Mount Kirishima and the Shinmoedake volcano, which have been active in recent years.

The region's favorable climate, with mild winters and ample rainfall, provides ideal conditions for tea cultivation.

The origins of tea in Miyazaki can be traced back to the early 17th century, when the Shimazu feudal warriors of Miyakonojo acquired skills to cultivate and produce tea from Uji, Yamashiro.7 This marked the beginning of tea cultivation in the region.

Cultivation Notes

Unlike modern cultivars that grow from clones or cuttings, zairai tea trees grow from seeds and have long tap roots that draws their nutrients from the rich and deep volcanic soil.  

Many of these tea plants date back several hundred years.  Each zairai tea tree has a distinct personality, different from the parent trees.  

This field of zairai tea bushes are grown in an open (not shaded) field to optimize exposure of the young tea leaves to sunlight, thus optimizing the conversion of amino acids into catechins

Our Sencha Zairai is JAS certified organic [JAS stands for Japanese Agricultural Standards, which are guidelines set by the Japanese government for organic agricultural products. These standards ensure that products are of high quality and produced sustainably, without the use of chemical synthetic fertilizers and pesticides. To be JAS certified, products must pass a strict test conducted by a third-party organization recognized by the Ministry of Agriculture, Forestry, and Fisheries.]

Processing Notes

Kamairicha, or pan-firing method, is believed to have been introduced to Miyazaki by a Chinese Buddhist monk named Yin Yuan.  This method of pan-frying predates the more modern method of steaming by 500 year. Kamairi involves heating the leaves in a hot iron pan to halt the oxidation process, imparting a unique flavor profile to the tea. Over time, kamairicha became a cherished regional specialty, known for its distinctive characteristics and the skillful craftsmanship required in its production.

Zairai tea leaves provide a rich canvass upon which the tea master exercise his skills to draw out the best flavor and aroma in each batch.  It is mesmerizing to see how each tea master deftly control time, temperature, and movements in the wrists during the pan-frying process.

Tasting Notes

• Complex with aroma and flavor of toasted nuts and hints of stone fruits
• Deep umami balanced with prolonged sweet aftertaste
• Aroma and flavor maintained through multiple steeping, transforming with each steeping.
• Caffeine level:  Medium