Wa kocha is a Japanese black tea that Miyazakien made. The word “wa” means Japan, peace, circle, etc. and “kocha” means black tea. Unlike overseas tea, it has little astringency and bitterness, it features a distinctive flavour and sweet aftertaste. It is a taste to match not only with confectionery but also Japanese sweets and Japanese dishes. At Miyazakien, we cultivated the traditional varieties “Hongu” picked up at Mt. Hongu. For Mikawa wakocha, we only use leaves of “Hongu” tea tree which have been over 150 years old and carefully made all the steps by hand. Wakocha, the Japanese Black Tea Mikawa is a district name where Miyazakien is located. Mikawa […]
What is Gyokuro? “Gyokuro” is defined by Japan Tea Central Public Interest IncorporatedAssociation as , from the time when the first tea sprout started to grow, tea trees are covered for about 20 days with shelves made with straw, cotton, plastic etc. And the tea leaves should be plucked in almost completely sun light blocked field, and be processed like Sencha. Tea leaves of Gyokuro have almost the same appearance as Sencha tea, but trees are covered for a longer period of time to prevent sun light, and usually picked up by hand. By suppressing photosynthesis by blocking light, suppressing the increase of catechin which becomes a source of astringency, […]
What is Sencha Sencha is a typical Japanese tea, a kind of green tea. It is the most consumed in Japan and has long been rooted in the Japanese society as a customer’s hospitality tool as a drink and beverage that heals thirst as a meal or after-meal drink. Variety of Sencha Sencha has senior tea which rich in umami ingredients (amino acids) and ordinary infusa tea which contains a lot of astringent ingredients (catechin) instead of less umami (amino acids) than luxury infant tea. Luxury infant tea is born in the steaming process longer than normal time. Kabuse tea is using tea leaves grown by darkening about 10 days […]
Matcha of Miyazakien uses our organic tea leaves which are harvested carefully in the tea field of self-garden which shielded by screens to make leaves lightly matured as preventing the light of the sun. So our matcha features a rich flavour and a mellow taste. In addition to the products for general sales introduced here, we have some other Matcha for Tea ceremony, for processing such as bakery etc. according to your request. Matcha rikyu Matcha Hongu Matcha mikawa 保存保存 保存保存 保存保存 保存保存 このページは次の言語で読めます: 日本語 (Japanese)English繁體中文 (Chinese (Traditional))
Hojicha of Miyazakien Hojicha, the roasted tea, at the Miyakozakien uses only the best tea cultivated in Miyazakien’s tea garden and processed to extract its fragrance and umami with its own roasting method. Also, in recent years, it is getting popular abroad as named Miyazakien Roasted Tea. nukata ichiban hojicha Fine roasted tea, only first flush tea in Miyazakien tea garden is used. Leafs are fully exposed to the sun’s light so it is a gem of attention that condensed the maximum flavour and umami with its own roasting method. It is rich in fragrant smell and is good for refreshing yourself. Because there is little caffeine, you can drink […]
Miyazakien, who is it? where is it?
The tea garden of Miyazakien
Miyazakien is a Japanese tea garden with a long history. From the late Edo period, Miyazakien has inherited its tea cultivating and producing over 190 years. The garden is located in Nukata town, Okazaki City, Aichi Prefecture, Mikawa region, Japan. We ourselves have cultivated and processed the Japanese green tea.
Atsushi in New York, in March, 2014
The current head of the family is Atsushi UMEMURA, the sixth generation of UMEMURA. Took over the family business from his grandfather and father, not only in Japan, Atsushi flies around the world such as Hong Kong, Macau, and New York, to spread the world of Japanese tea.
Miyazakien use a clean water gushing from Mount Hongū which was the subject of faith for a long time at the local, the concept of “leave of nature”, a native species to enter the hand in the Mount Hongū neighborhood, “Hongu” species of tea, “the hand not remove the hand without the addition of”, we have grown in natural farming that take advantage of the life force of the tea plant.
In a department store
In Miyazakien, we only use the best of best tea leaves, the first flash of every year for our “Ichiban-cha.” We carefully treat the tea plant, and we strive to maintain and improve the tea of taste and quality. From over 190 years before, we have produced and wholesaled our own Japanese green tea. From the primary garden master, Kiroku UMEMURA, we have kept our traditional Japanese tea production, taking advantage of the wisdom and experience of tea-making, over a period of time in every one single step, carefully mind and finished in thoughtful product.
How we respect the quality of our products
Miyazakicha, a uniquely Japanese tradition, has a history that dates back to the age Japanese of civil wars. Clear spring water in the small tranquil town of Nukata (額田), provides the rich lifeblood of our tea plants. As much as possible, we strive not to corrupt the purity of that lifeblood with human hands, and our cultivation process is as true to untouched nature as we can make it.
We pride ourselves on only picking first-grade tea every year, to maintain and improve its quality and promote sustainably.
Miyazakien (宮ザキ園) has a rich history of producing quality Japanese tea leaves, a tradition dating back to 1820 and that continues today. Every individual step in the cultivation process is given our utmost care and respect for nature, to produce the highest quality tea leaves that we can be proud of.
The history of Miyazaki tea
Miyazakien, located in the old Nukata Miyazaki district in Okazaki City, Aichi Prefecture, Japan. Tea of this district, called as “Miyazaki tea,” through Showa from the Meiji Era, had been at one of the three major refined teas as of “Kawane” tea and “Uji” tea, and being famous across the country.
Miyazaki district is located in the mountainous area. Tea gardens in this district use clean water of Otogawa River, issued from a Mount Hongū. We have been blessed with the wind blowing through the valley of Mikawa. For this reason, this neighborhood is a historic district, which has inherited the cultivation and processing of tea from before about 400 years. In this neighborhood, a tea cultivation had been recommended by the Shogun Ieyasu TOKUGAWA for the health care of farmers and samurai. Ieyasu commanded to let the people of this district use Japanese tea as annual tribute tax instead of rice.