Our Sayama tea “Honoka” is a deep-steamed sencha tea that is characterized by its strong aroma and rich, deep sweetness.
It is written on the package, but what does “Sayama pasteurization” mean?
Sayama tea is produced in a hilly region, mainly in western Saitama, which is relatively cold for tea cultivation. The flesh of the tea leaves becomes thick in order to withstand the cold.
Therefore, in a finishing step of tea processing called “fire-firing,” the tea is fired at a higher temperature and stronger than usual so that the heat penetrates well into the leaves. This produces the distinctive, strong, fragrant “fired aroma” that is unique to Sayama tea.
Unlike roasting, pasteurization does not involve heating the leaves until they change color, as with hojicha or kyobancha.
The purpose is to dry them in order to reduce the moisture content in the leaves and make them longer lasting.
However, experience is required to determine the condition of the tea leaves and adjust the temperature and time of the pasteurizer so that they are properly dried and also produce a roasted aroma.
Tea that is roasted slowly in this way develops a sweet, rich flavor, and you can enjoy its rich astringency, sweetness, and umami flavor for up to 3 or 4 infusions.
To bring out the rich, impactful aroma and deep sweetness, we recommend brewing the tea in cooled water at 80°C.
“The color is Shizuoka, the aroma is Uji, and the taste is Sayama,” goes the song of the Sayama Tea Making Song, but this tea will leave you speechless not only with its taste, but also with its aroma!!
Please try Sayama Tea “Honoka” 100g/1,080 yen. In summer, it has a fragrant taste even when brewed with cold water, and you can enjoy a rich, sweet flavor, so try brewing it in a teapot with cold water.
