Why is Delicious Tea Produced in Wazuka Town?
The taste of tea is determined by the climate, the soil and terrain (earth), and the craftsmanship (people). Wazuka Town meets all these criteria, making it an ideal location for producing delicious tea. Let's take a closer look at each of these factors.
Table of Contents:
- Climate
- Soil Quality
- Slope
- Cultivation Management (People)
- Tea Processing (People)
1. Climate
High-quality tea with good flavor is often produced in relatively cool regions where morning mist rises in the upper and middle reaches of rivers. When comparing warm and cold regions, warmer areas generally allow for faster growth, higher yields, and more frequent harvests. However, in cooler mountainous areas like Wazuka Town, there are disadvantages, such as delayed budding and a later harvest period compared to flat areas.
On the other hand, the tea buds in these colder regions harden more slowly than those in flat areas, allowing the tea to retain its umami components for a longer time, which has a positive effect on the tea's quality. The new shoots grow well and are uniform.
It has long been said that "high-quality tea with good flavor is produced in relatively cool regions where morning mist rises in the upper and middle reaches of rivers."
2. Slope
One of the conditions for producing delicious tea is "good drainage and ventilation." Tea trees cannot grow in extremely cold regions, and in hot regions.
While clayey soil can produce fragrant tea, it has poor drainage, making it unsuitable for tea cultivation.
The solution to these dilemmas is cultivation on slopes in mountainous areas.
Cold air tends to flow down slopes and stagnate in flat areas. Among the regions in Kyoto Prefecture where tea is cultivated on slopes, Wazuka Town stands out for its high rate of slope cultivation.
Although the land is not suitable for mass production due to its inefficiency, there is a reason to plant tea here.
3. Soil Quality
The red soil in Wazuka Town produces tea with a rich aftertaste and long-lasting finish. Since tea absorbs nutrients from the soil, the type of soil in which the tea is planted also affects its flavor. While sandy soil with good drainage is said to be better for tea growth, this does not necessarily mean that it produces tea with better flavor.
Wazuka Town is located in an area that once formed the bottom of Lake Biwa, which has risen over time. The mountainous and valley-filled terrain contains fine, high-quality red soil rich in iron.
This red soil is said to produce tea with a rich aftertaste and a long-lasting finish.
Additionally, the clayey soil in Wazuka Town varies from region to region and field to field, each with its own unique terroir, enabling the production of uniquely flavored teas.
Historically, Wazuka Town has been recognized for its clayey soil, as mentioned in the ancient "Manyoshu" poems, where it was referred to as "Wazuka." This indicates that the area has long been suitable for cultivating fragrant crops.
4. Cultivation Management (People)
Reducing yield to improve quality. Compared to other warm regions in Japan, the first tea in Wazuka Town buds later, and winter arrives earlier. Harvesting a third batch of tea would affect the next year's crop.
Therefore, in Wazuka Town, Sencha is harvested no more than twice to prepare for the next year, ensuring the production of consistently high-quality tea each year.
Although the yield is reduced, the number of buds is limited to ensure that each tea bud receives sufficient nutrients, resulting in high-quality tea. This is similar to the principle of reducing the number of flowers to grow sweet strawberries, concentrating nutrients on a single bud.
5. Tea Processing (People)
Maximizing the potential of the tea. Even if the same variety of tea is cultivated in the same field or city, the optimal processing method can vary slightly depending on the temperature and room temperature on that day.
If efficiency were the only concern, it would be better to collect tea leaves at a large processing facility and process them all at the same setting, regardless of whether the leaves are soft or hard or grown differently.
By processing tea in small batches tailored to each field, it is possible to maximize the quality of the tea. While processing cannot create tea better than the potential of the raw leaves, it can fully realize that potential.
