Sayama Tea

Japanese Green Tea Cultivated around Sayama, Saitama

Sayama-cha is a brand of green tea that is cultivated around Sayama area in the southern part of Saitama Prefecture. Sayama-cha is famous for its “umami” rich taste coming from its thick tea leaves. Sayama-cha is a product of artisanship: each tea farmer has his own tea garden, manufactures his tea in his own way and sell his tea by himself. Sayama-cha is distinctive for its profound aroma and natural sweetness. Sayama-cha is good for health. It is also symbolical of Japanese culture.

General Introduction to Japanese Green Tea
[History]
Green tea was introduced to Japan in the 9th century from China by Buddhist monks who studied Buddhism in China. In the 13th century, a Buddhist monk Eisai popularized green tea in Japan. In the mid-16th century, “sadou” tea ceremony was established, and it became part of Japanese culture. In its early history, tea drinking was a limited enjoyment of the upper classes. However, after the 17th century, local warrior governments encouraged tea cultivation in their territories; green tea cultivation became popular; tea became cheaper and more accessible to the lower classes. During Edo Period, 17th to 19th century, green tea was the most common drink over Japan. Even now, green tea can be considered Japanese national drink.

[Taste]
The taste of green tea is created by harmony of color, aroma, astringency, bitterness and “umami” taste. Clear green color is a pleasure of our eyes. Its aroma refreshes our mind and body. Astringency, from catechin, activates our body. Bitterness, from caffeine, sharpen our senses. “Umami” taste, from an amino acid theanine, gives us the pleasure of our palates. A cup of green tea is nourishment for our body and mind.

[Green Tea in Our Daily Life]
Green tea has many benefits for our health; the biggest is its contribution to longevity.  Elements in green tea work for anti-oxidization, anti-hypertension, and activating our cells and blood circulation. As a result, green tea drinkers live longer. Japan boasts the longest longevity is the world; 82% of Japanese population drink green tea every day. Another health benefit is suppressing cancer. Studies by the National Cancer Center show the more we drink green tea, the lower the cancer mortality is.
Green tea is important for Japanese cuisine. Japanese cuisine is attracting worldwide attention especially after UNESCO registered Japanese cuisine as an Intangible Cultural Heritage in 2013. Japanese green tea is a perfect accompaniment to Japanese traditional dishes with its delicate color, flavor and taste.

[Process of Green Tea Manufacturing]

 1. Picking of tea leaves.
 2. Steaming: to stop oxidization and fermentation.
 3. Rubbing: to produce more aroma and taste by crushing tea leaves.
 4. Drying: to preserve tea for a longer period of time.

Difference between Japanese Green Tea and Chinese Green Tea
Both Japanese green tea and the Chinese one are categorized into “unfermented tea”; original green color is retained. In order to stop fermentation and oxidization caused by the enzyme in the tea leaves, freshly-picked tea leaves are heated. Here is a difference: in Japan tea leaves are steamed, while in China leaves are roasted. Steam heating is milder than roasting; Japanese green tea keeps its fresh green color and its subtle smell.
Furthermore, steaming gives moisture to tea leaves; leaves become softer. Soft leaves are easier to “rub”. When leaves are rubbed more, the more of the tea ingredients are activated. Steamed Japanese green tea is more vivid in color and richer in taste.

Characteristics of Sayama-cha
Sayama-cha is cultivated in many districts in Saitama Prefecture, especially in the south-west part: Iruma City, Tokorozawa City, Sayama City, etc.
Sayama-cha is one of the “Three Major Tea Brands” in Japan together with Shizuoka Tea and UJi Tea. Shizuoka Tea, produced in Shizuoka Prefecture, features its color. UJi Tea, produced in Kyoto, features its aroma. Sayama-cha features its deep taste. The climate of Sayama area is cool; tea leaves become thick; thick tea leaves contain deeper taste and natural tender sweetness.
Sayama-cha is characteristic in its last process of manufacturing: drying. Generally, drying is for ten minutes. However, Sayama-cha spends one hour. Long drying condenses aroma and sweetness; the result is tasty Sayama-cha. Sayama way of drying is called “Hi-ire”. “Hi-ire” technique has a long history of 400 years.
Sayama-cha is manufactured independently by the owner of a tea garden; Sayama-cha has varieties of taste, reflecting the garden owner’s passion and intention.

Sources

• Active ingredients of tea

2.   The present situation of tea industry in Saitama(Position in Japan)

References

Japanese Green Tea, Ministry of Agriculture and Fisheries, 2007
http://www.maff.go.jp/e/oishii/ingredients/japanese_tea.html