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有限会社 (とう)()  横田園

〒350-1303 埼玉県狭山市沢12-5

TEL:04-2959-6308
FAX:04-2959-0931
営業時間:9:00~18:00
定休日:水曜日

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About Sayamacha

Characteristics

There are many tea producing areas in Japan, but Sayama area is considered as the northern limit of business cultivation of Japanese tea. One of the characteristics of Sayamacha is its rich flavor – it is produced and enhanced as the tea trees experience the cold winter. Also, “Sayama Biire”, the special roasting technique applied at the end of the processing, gives Sayamacha a roasted and sweet aroma. Sayamacha flavor has been sung in the tea-picking song, as “Shizuoka is famous for its color, Uji is famous for its aroma, but Sayama is famous for its flavor!”

History

Tea tree cultivation in Japan started about 800 years ago. Yosai, a Buddhist monk and a founder of the Rinzai School, brought some tea seeds back from China to Japan and sowed the seeds. This is considered as the beginning of the tea history in Japan. After a while, tea cultivation started in Saitama as well. In Kamakura and Muromachi Periods (about 1200-1500), Kawagoecha (the former name of Sayamacha) is counted among the five famous tea gardens in Japan. Full production of Sayamacha started in the mid-Edo Period (about 1750), after the people in Edo (the former name of Tokyo) started drinking tea. After Port of Yokohama opened in 1859,Sayamacha made significant progress when the export demands increased (especially to the USA).

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