収穫本格化してきました。新茶も販売開始してます。


2017年5月 宮ザキ園茶畑の刈り取り風景


三河の中山間地の気温も上がってきました。今年もお茶の刈り取りが本格化しています。宮ザキ園のスタッフに加え,農業に携わりたいというボランティアの方も加わり,順調に刈り取りがすすんでいます。
宮ザキ園のお茶は,かぶせが主体です。お茶の刈り取り前,茶樹におおいをかけ,日光をさえぎりながら栽培します。こうすることで,茶葉の旨味を引き出すことができます。
こちらはかぶせを取り去った状態。背景に見える山の木々に比べ,やわらかい緑になっています。
そしてこちらが実際の茶葉の刈り取り風景。宮ザキ園の茶畑は山間地にありますので,乗用のような大型の刈り取り機は使いません。このように二人一組になって使う手持ちの刈り取り機で,1畝あたり二往復して丁寧にかりとっていきます。刈り取った茶葉は刈り取り機に繋いだ袋に集められていきます。
一旦,片側を刈り取って…
帰って来ます。
刈るためのコツは,二人がうまく呼吸を合わせ,刈り取り機の高さを揃えることと,畝に対してあまり急にならず,緩くもせず,適度につけた角度を保ち続けることです。
こうして,新芽のお茶の葉が刈り取られ,お茶に加工されてゆきます。
ちなみに宮ザキ園直売小売店では,今年の新茶の販売をはじめました。今は刈り取りで忙しいため,新茶の煎茶はまずは1種類(1,500円/100g)だけですが,徐々に増やしてまいります。

追記 今年もソフトクリームを販売しています。日によってメニューを変えていますので,その日何があるかはお店に着ていただいてのお楽しみ。

宮ザキ園のソフトクリーム販売中
宮ザキ園のソフトクリーム販売中

We make Japanese black tea

The other day, we told you that tea picking and tea processing at the Miyazakien began, but we will tell you about tea making in 2017 today.

Miyazakien ‘s black tea are made of native variety tea, which name is “Hongu”. The name comes from a mountain located near Miyazakien because it is said that the seed of the “Hongu” came from that mountain area. The leaves are carefully processed by hand into black tea. This video is about to kneading. A professional kneader, Mr. Y, has been doing this work quietly as if he was doing his Sadhana for almost 3 hours already.

Recently it has become very difficult to obtain the knitted mat with straw as you see laying on the floor, but it is indispensable for tea making by hand like this.

The tea leaves picked up for our “Wa Kocha”, the Japanese black tea, will be transformed into a form to be delivered to everyone through such a hand-working work and a sun drying process.

The tea picking started

茶摘み初摘み2017Today, on 10th May, the first picking of the tea at Miyazakien in 2017 began.

You may have seen some “eighty-eighth night” news on 2nd May this year. The day is traditionally famous for the day many tea gardens in Japan start a tea picking. The eighty eighth night means it has passed 87 days from the beginning of spring and the best season of pecking tea begins. In warm regions on flat land or seaside area, it is just about it. But in this area, Okazaki – Nukata district is high in altitude, tea picking should start slightly later.

Fortunately for this year’s tea, despite the fact that the temperature tended to be low from the last March to April, the frost was hardly damaged and the buds steadily grew.

Miyazakien has a facility to process tea leaves into tea in the garden. So, for a while from now, there are so many works to do like tea picking and making rough tea in the garden. And also we have consignment of tea leaves picked up by neighbouring tea farmers. It makes a busy time, so work continues daily, until late midnight. In addition to processing green tea, we have to do something that is unavoidable for Miyazakien, such as processing of “Wa Kocha”, the Japanese black tea, in the garden, and also preparing Hojicha and Matcha.

We will do our best this year to be able to deliver delicious tea to everyone, under the weather and health.

 

We will begin accepting applications for the experiential programme tomorrow

おかざきすぐれモノ体験隊ロゴ

From tomorrow, May 8th (Monday), acceptance of the special exclusive membership programme will begin for the Okazaki Experience Team.

In the Miyazakien, you enjoy harvesting Japanese tea leaves and processing tea in the programme entitled “Hidden Okazaki Harvest Experience.” We cooperate with cafe Yuzuki in the same Nukata district to execute this programme adding to harvest and process yuzu, Japanese flavour rich citrus and white potatoes which are specialty products of local area.

This time, it is limited to 250 people. If you would like to have an experience, please complete the process of joining the members (free of charge) on the trial’s official website and apply to the special programme.

 

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