More than 10,000 times of tea tasting to support quality control
The skill of "tea appraiser" is hidden from tea leaves to products. "Tea appraiser" is a certification of the knowledge of Japanese tea. The test is hold by the National Tea Industry Union Youth Team. The content of test includes variety of tea, and producing area, sponsored by the National Tea Federation Youth Association, are qualified according to their level.
There are 5 staffs who have the certificate of tea appraiser in Tsuboichi currently. And also the CEO and the vice president have a certificate which is the level six. The most important thing to the tea appraiser is tea tasting, which can check from the leaf shape, color, smell, and taste is an essential step in quality control. The tea tasting carries on over 10,000 times a year, especially the fresh tea launched in April to May, so we can have tea tasting with 2,000 kinds of teas per day. The quality changes depending on the time and place of picking the tea leaves in the same area and the weather of the year. Therefore, "tea appraiser" who performs tea tasting is required to have a good sense to discover differences.
The technology enhances the attractiveness of tea leaves
In Tsuboichi, we combine 3 to 10 kinds of tea leaves to one single product which is based on the characteristics of tea leaves. A combination is a blend. It is an important and difficult task to bring out the goodness of each production area and make it more delicious. In addition, the blend is indispensable to maintain the stabilization of quality. If you make a product with one kind of tea leaves, you will not be able to continue selling when the tea leaves cut. In addition,
When you buy a large amount of tea leaves, it is hard to maintain the color, smell, and taste of tea leaves being up to the same standard. Therefore, we combined with high quality of tea leaves to increase the synthesis of products.
Besides, value determination is important work of "tea appraiser". When bidding for tea leaves, in addition to the taste and smell, etc., it is necessary to consider the market price and buyer’s desire. These factors are integrated, and the different level of tea is showed on its price. These factors are integrated and the score for tea leaves is expressed as a price. The ability to purchase good tea leaves at an appropriate price is also the skill of tea appraisers.
Maintain sharp sense of tea tasting with health management in daily life
The combination of which tea leaves are mixed and how much is considered by multiple "tea appraisers" and decided after confirmation by the president. The reason for having a multi-person consultation system is that the senses of each individual change depending on the physical condition. Scientific analysis is also performed, such as measuring the concentration of the amino acid that is the umami component, but basically, refined by the experience of "tea appraiser". Therefore, "tea appraiser" usually requires thorough health management.
To prevent them from taste changing, they cannot eat strong taste or the food having a strong pleasant taste. Also, cannot brush the teeth before tea tasting. Even the CEO controls the times of eating his favorite kimchi
The vision is "Japanese Tea in life" by delivering the good tea for all customers. Directly connects with the desires of customers and passion of Japanese tea.
Saryo Tsuboichi Seicha Honpo
- Business Hours
- [goods sale] 10: 00 ~ 21: 00
[Cafe/takeout] 11 : 00 ~ L.O. 19 : 00 (Closed: 20: 00)