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Uji tea temomi seicha (hand-rolled tea) method technology.

  Uji tea temomi seicha method was developed by Sōen Nagatani who was engaged in tea farming in Ujitawara-chou in genbun era(1738). Since it was excellent in both color, aroma and taste as compared with conventional tea, it spread all over the country and developed today into Uji tea temomi seicha method.

This valuable technique has been preserved and inherited by Uji Tea Method Technology Preservation Association as intangible cultural property of Uji city.

  In Heisei era(2001),”Kyoto Prefecture Uji Tea Manufacturers Technical Conservation Committee Meeting” was formed by the five conservation societies in Kyoto Prefecture including the Uji Tea Method Technology Preservation Association,The lore and preservation activities of “Uji tea temomi seicha method technology” in Kyoto prefecture will further leap forward.In 2009, these activities were approved by the Board of Education of Kyoto Prefecture. It was also designated as an intangible folk cultural property of Kyoto Prefecture Designated Intangible Cultural Property.

 


1) Steaming

Expand the picked sprout into a basket and steam it with adequate steam evenly. Then fan the steamed leaves with a paper fan and remove steaming while cooling.

2) Chagiri (Cut moist,dry the leaves)
 Use about 3 kg of steamed tea leaves. Scrape the leaves so that they do not rub against the jotan(paper-covered frame put over a brazier). It shakes off from the height of 30 to 40 cm. Do not overlap the leaves, do it quickly and equally. Do this for about 25 minutes.

3) Yokomakuri (Sideways roll)
,using the entire jotan,initially rolling gently,depending on drying the leaves. Gradually add power. Especially about the first 20 minutes,rub violently. Do this for about 1 hour 30 minutes.

4) Tamatoki (Jade loose)
Move your hands quickly to the left and right, unraveling the lumps made from Yokomakuri. Do this for about 5 minutes.

5) Nakaage
Put the tea leaves into a basket,and cool the tea to make the moisture uniform. In the meantime, also carefully dissolve small lumps of tea leaves. Wipe clean the dirt of jotan cleanly. Do this for about 10 minutes.

6) Chazoroe (Nakamomi,Momikiri:Rubbing)
“Momikiri” and “Katatemakuri” are alternately performed. Turning one hand full of force, doing more than seven times per step. Be careful to align the direction of the tea leaves which have become long and thin. Do this for about 30 minutes.

7) Denguri (Aisei)
A process of improving shape and flavor while preventing moist and dry of leaves. Lightly lift the tea leaves with both hands and rub left and right alternately. With the feeling of rounding the tea leaves,at first it is light and put effort into rub according to drying. Do this for about 20 minutes.

8) Itazuri (Kamachi,Shiagemomi)
Using a plate to rub, the shape of the tea round and thin,It improves color and fragrance. Do this for about 50 minutes.

9) Drying
Spread the tea leaves that has finished rubbing to jotan,and dry it thoroughly. Do this for about 40 minutes.

10)Final
Tea that was made with superior hand rolling technology will be thin and long with deep green color.

The process of Uji tea temomi seicha method technology(Uji method)

 

Source
http://www.ujicha.or.jp/宇治茶について/宇治茶手もみ製茶技術/
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