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【Saryo Tsuboichi Seicha HonpoVol.3】The skills of bring out the tea flavor

Roasting and drying is one of the processes to make tea products. This not only serves to dry the tea leaves, but also plays a role in maintaining quality and bringing out the flavor. In Tsuboichi, a man who is in charge in roasting, drying tea leaves plays an active part. Also the roast expert has to rely on environment change, including temperature, humidity, and the weather. Basically, the good tea is made by the roast expert with variety experience and skill.

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Unique ideas for storage and finishing the process of tea leaves.

In Tsuboichi, we store in the freezer compartment after picking tea leaves to maintain freshness. In order to provide fresh and delicious tea, we only use the quantity of the needed to finish the process of tea making. In addition, special tea such as Gyokuro, Sencha and Matcha is aged in the storehouse with a history of about 100 years. We manage temperature and humidity, and deliver flavorful matured tea for customers.

In the process of making tea into products, there is the important work of "roasting" which can bring out the flavor and taste of tea leaves. There are two ways of roasting tea, "Pre-roast finish" and "After-roast finish". It is roasted and dried while containing stems and flour, and then the excess is removed to prepare a tea, which is called "pre-roast finish". Generally, this "pre-roast finish" is often adopted. However, with this method, it takes less time to roast, but dries all the parts at once, it cannot be delicately adjusted with the characteristics of the tea leaf, and the original tea flavor is difficult to bring out the best.

Bring out the flavor and aroma after roasting.

The Tsuboichi use "After-roast finish" to roast and dry the tea leaves. Before roasting, we will go to the factory to remove excess stems and flour and shape the tea leaf. Special tea is extracted carefully only leave good tea through an identify machine. And, according to the location and characteristics of the tea leaves, we set the time to roast, and do the best to bring out the tea flavor and aroma.

Adopting "After-roast finish", optimal roasting can be achieved for each part of tea leaf. It takes time to bring out the tea flavor and a deep taste. On the other hand, depending on the seasons change or weather, "After-roast finish " needs to adjust the optimum temperature and process time. Therefore, the roast expert is required.

Skillful roast experts are important assets of Tsuboichi.

Adjusting the temperature and process time of roasting is charged with the experienced roast experts. Even if you make a few adjustments, it may change the smell, taste, and quality of tea. There is one roast expert with the experienced and skills currently active in Tsuboichi, who is important assets of the company.

In addition to relying on the skillful roast expert, we also maintain a quality with control system at the factory. Tsuboichi has two factories, and we finish all process with the large equipment by ourselves. The latest top class facility is arranged, and also pay attrition to the hygiene and management at the factory. We hope that our staff are concerned with high quality. By establishing an integrate production system from buying to finish, we have confidence to provide delicious tea to customers at affordable prices.

We will commit to making "real tea" as a bridge continually, connecting people to people in daily life.

店舗詳細

5F

Saryo Tsuboichi Seicha Honpo

Business Hours
[goods sale] 10: 00 ~ 21: 00
[Cafe/takeout] 11 : 00 ~ L.O. 19 : 00 (Closed: 20: 00)
TEL
06-6645-1850