|
Technical
Information
On Our Major Tea Brands
I. MATCHA
1)
Izumono Mukashi
(T-6)
This
is Nakamura Chaho’s best matcha. It is made of 1st flush, 1st quality
tea leaves (strong leaves of high maturity) harvested by handpicking from
various gardens. Carefully selected by our tasters, this tea is well used
in important tea ceremonies.
2)
Toyo Mukashi
(T-8)
This
matcha too is made of 1st flush, 1st quality tea leaves, harvested by
handpicking. Carefully selected by our tasters, it is well used in tea
ceremonies.
3)
Uji Mukashi
(T-9)
It
is made of handpicked 1st flush, mainly 1st quality tea leaves. It is fit
for both koicha (concentrated tea) and usucha (less
concentrated tea). This tea is similar to Aoi Jirushi Ichino Shiro, but it
has a lighter taste.
4)
Yakumono Mukashi
(T-10)
It
is made of 1st flush, 1st quality usucha leaves harvested by
handpicking. It is much close to Aoi Jirushi Nakano Shiro in taste, but it
is lighter.
5)
Ichino Shiro
(T-11)
This
tea is made of 1st flush tea laves harvested by handpicking, fit for use
as usucha. It was named by Matsudaira Noamassa, Matsue’s 1st
Matsudaira daimiyo.
6)
Aoi Jirushi Ichino Shiro
(T-14)
This
tea is made of 1st flush mainly 1st quality tea leaves harvested by
handpicking. Fit for both koicha and usucha, it is close to
Uji Mukashi but has a stronger taste.
This
tea is an upgrade version of Ichino Shiro. It was made on the occasion of
the 250th anniversary of Matsudaira Fumai (Matsue’s 7th Matsudaira
daimyo).
7)
Nakano Shiro
(T-12)
It
is made of 1st flush good quality tea leaves harvested by handpicking. It
is good for usucha.
This
tea was the favorite tea of Matsudaira Fumai, Matsue's 7th Matsudaira
daimyo, the famous tea master of the Edo era. He is the one who gave this
tea its name. Nakamura Chaho has the hanging scroll by Matsudaira Fumai,
in which this tea received its name.
8)
Aoi Jirushi Nakano Shiro
(T-15)
The
blend is essentially composed of 1st quality usucha leaves
harvested by handpicking from various tea gardens. This tea is close to
Yakumono Mukashi, but it is stronger.
This
product is an upgrade version of Nakano Shiro. Like Aoi Jirushi Ichino
Shiro, it was made on the occasion of the 250th anniversary of Matsudaira
Fumai.
9)
Jôbetsugi
(T-13)
It
is a blend of 1st flush tea leaves harvested by handpicking and
mechanically.
10)
Okinano Tomo
(A-44)
It
is a 1st flush tea harvested mechanically.
11)
Hiroha (A-45)
It
is a blend of 1st and 2nd flush tea leaves harvested mechanically.
II.
SENCHA
1)
Tenka Ichi
(T-16)
This
is the best of all sencha. It is a blend of 1st flush tea leaves harvested
by handpicking from hilly farms. The 1st quality tea leaves, strong and
highly matured, were carefully selected by our tasters to form this blend.
2)
Zuisô
(T-17)
It
is the second best sencha. High quality tea leaves from 1st flush, picked
in hilly farms, were selected by our tasters for this blend.
3)
Komakage
(T-18)
It
is a blend of 1st flush, mainly strong tea leaves (of high maturity)
picked in hilly farms.
This
is the most popular as well as the best selling product among all Nakamura
Chaho's sencha.
4)
Marujûen
(T-19)
It
is a blend of 1st flush, mostly strong leaves (of high maturity) picked in
hilly farms.
The
name of this tea came from two words maru (which means
“circle”) and jû, that is, the numeral “10”
(which is written in Japanese with a character that looks exactly like the
sign plus “+”). Thus, marujû is the sign “+”
inscribed inside a circle: It is the symbol of the Nakamura Chaho
corporation. (The last part of the name, the suffix “en,” simply means
garden.)
5)
Yamabuki
(T-20)
It
is a blend of 1st flush tea leaves picked in hilly farms.
6)
Yaegaki (T-21)
This
tea is a blend of 1st flush tea leaves picked in hilly farms. It is close
in taste to Yamabuki, but it is a little lighter.
7)
Mukashi Sencha Raiden
(T-22)
It
is a blend of 1st flush tea leaves. This tea is a reproduction of an
ancient product in its taste, fragrance, and form. In the middle of the
Meiji era, the Izumo people used a special bamboo basket in making this
tea. As a result, the leaves of the tea were curled. This tea is named
after Raiden.
Raiden was a legendary sumo fighter of the Edo era. With his 197 cm height
and 169 kg weight, he was a giant by the standards of his time. He started
sumo in the year 1748 at the age of 17. After 4 years, Matsudaira
Fumai, Mastue's 7th daimyo and famous tea master, took him in his
exclusive sponsorship. The man with an invincible strength retired at the
age of 44, after a remarkable performance. He won the sumo championship 25
times, including 7 consecutively. During his entire career he won 254
fights and lost only 10, hence the rare score of 96.2 percent. This won
him the highest sumo title of his time. Ôzeki—The Yokozuna
title, highest in rank nowadays, was instituted later on. Raiden’s
handprint is available at the Matsudaira’s temple, Gesshôji.
8)
Yakumo Homare
(T-23)
It
is a blend of 1st flush tea leaves picked in hilly and plain farms.
9)
Izumo Cha
(A-46)
It
is a blend of 1st flush tea leaves from Izumo (Shimane Prefecture). It
tastes stronger than it appears, which is a special feature of the teas in
the Izumo area.
10)
Hinokawa
(T-24)
It
is a blend of 1st flush, high quality tea leaves picked in plain farms.
11)
Ichiyô
(A-1)
It
is a blend of 1st flush tea leaves picked in plain farms.
12)
Satsuki Midori
(A-2)
It
is a blend of 1st and “pre-2nd” flush tea leaves (between the 1st
flush and the 2nd flush). It has a mild taste and is sold at a reasonable
price. It is very popular in suburban areas.
13)
Chidori
(A-41)
It
is a blend of 2nd flush tea leaves.
III.
TAKE SHIRAORE
1)
Take Jirushi Shiraore
(T-26)
This
is a new Japanese tea that originated in Matsue. It is a harmonious blend
of matcha and kukicha (twig tea) in taste and flavor. Our research and
development team developed a special machine for processing genmaicha and
matcha. Using that original blender, we make Take Jirushi Shiraore by
mixing fresh matcha to 1st quality 1st flush kukicha.
This
tea is a strong drink. It brews easily in hot water. It is a pride for our
company.
2)
Shiraore Aji Ichiban
(T-27)
It
is the same as Take Jirushi Shiraore, except that the added kukicha are of
a little different quality.
IV.
GYOKURO
When
the tea plants are covered three weeks before the harvest, they produce a
glutamine acid that sweetens the taste of the tea: Gyokuro is that tea
with a special taste. Some people call Gyokuro the “King of Teas.” It
has a deep and strong taste. It is the best among the delightful teas
having the great oika taste. For the best tasting of Gyokuro tea,
please boil the water and cool it at around 50 degrees.
1)
Tenjô Gyoku
(T-1)
This
is the best of all gyokuro. It is a blend of 1st quality tea leaves
carefully selected by our tasters.
2)
Zuihô
(T-3)
This
tea also is made of high quality tea leaves.
3)
Amano Tsuyu
(T-2)
This
is a very popular product among our company’s gyokuro. It is made of
high quality tea leaves.
4)
Nettô Gyokuro
(T-5)
This
is a special gyokuro designed purposefully to be brewed in hot water,
contrary to the ordinary gyokuro, which requires warm water. Using boiling
water makes the preparation easier.
V.
GENMAICHA
1)
Sakura Genmaicha
(A-17)
This
tea is a blend of 1st flush, high quality kawayanagi (large tea leaves),
and roasted glutinous rice, which adds a particular flavor to the product.
2)
Kikujirushi Genmaicha
(T-33)
It
is one of the best genmaicha. It is made of 1st flush tea leaves harvested
mechanically from hilly and plain farms.
3)
Aki Genmaicha
(A-42)
It
is a blend of 2nd flush kawayanagi (large tea leaves) and roasted
glutinous rice, which adds a particular flavor to the product. This tea is
one of our new products with the best quality-price ratio.
4)
Matchairi Genmaicha
(T-35)
We
mix matcha with Genmaicha, using a special blender developed by our
research and development team. It is a special product of our company.
VI.
HOJICHA
1)
Take Jirushi Hôjicha (A-12)
It
is made of 1st flush, high quality tea leaves that have been roasted to
generate a remarkable fragrance. It is a new product.
2)
Ume Jirushi Hôjicha
(A-29)
Like
Take Jisurhi Hôjicha, it is a new product. The leaves are roasted to
enhance their fragrance.
3)
Hôjicha Meikô
(A-14)
This
is a blend of 2nd flush kawayanagi (large tea leaves), which have been
roasted to generate a remarkable fragrance. It is among the new products
with the best quality-price ratio.
4)
Hôjicha Fumaibô
(T-28)
This
is a new product we developed from our own research. It is a blend of 1st
flush kukicha (twig tea) roasted using a special infrared machine, rather
than ordinary gas-fire. Roasting the stems by placing them at a certain
distance of the infrared machine allows for the heat to reach the
innermost parts of the kukicha.
Using
kukicha in making hôjicha has the merit of generating a better
fragrance and more sweetness.
To
make our ordinary bancha, we use 3rd flush leaves, which we steam dry and
finally roast. This tea is boiled directly in the kettle and then served.
Containing less caffeine, it is an excellent drink for children, sick
people, and the elderly.
2)
Nettô Bancha
(A-15)
It
is a blend of roasted kawayanagi, large sencha leaves, of the 2nd flush.
3)
Hamachairi Bancha
(T-30)
It
is a blend of ordinary bancha and hamacha. Hamacha is a popular herb used
to enhance digestion. Its scientific name is Cassia nomame.
4)
Sumibiri Hôji Bancha
(T-31)
It
is made of large tea leaves roasted with charcoal fire. It has a strong
fragrance and a pleasant aftertaste.
1)
Jôjinko
(A-6)
This
tea is made of small buds of sencha. We collect the buds through a mesh-20
sieve. Being of the 1st flush tea picked in hilly farms, its taste is
great. Yet it is sold at a reasonable price.
2)
Jinko
(T-25)
It
is the same as Jôjinko, except that the buds are not from the 1st
flush.
3)
Sencha Teabags
(T-36)
Using
small bags facilitates the preparation and serving of the tea. Please
choose a suitable bag for your cup.
4)
Hôjicha Teabags
(T-38)
We
use small bags for hôjicha to facilitate preparation and serving of
the tea.
IX.
MUGICHA
1)
Mugicha
(A-26)
This
is a blend of tea leaves with roasted barleycorn. In Japan it is usually
served cool.
2)
Tokuyô Mugicha
(A-25)
It
is the same as Mugicha, but sold in larger packaging intended for familial
use.
X.
SOBACHA
Sobacha
(A-30)
It
is a blend of tea leaves and popped buckwheat grain. It has a good
fragrance and strong taste.
XI.
KENKOCHA
Dokudami
Kenkôcha (T-32)
Dokudami
is the name of a medicinal herb (scientific name: Houttuynia cordata
Thunb), and kenkôcha literally means “healthy tea.”
Thus, this tea is a healthy tea basically made by blending tea leaves and
the herb dokudami. The blend, which was invented by Nakamura Chaho, also
includes six other ingredients, all having good effects on health: hatomugi
(adlay), habucha (senna tea), hamacha, mamacha, oolong, and
persimmon leaves.
Brief
description of dokudami
The
herb’s stems are 20-50 cm tall and the leaves 3-8 cm large. The flowers
blossom in June and July. The herb is traditionally used to heal skins
disorders, like spots. Its extracts are used in the preparation of
dermatological medicines. In Japan, the plant is found in Honshû,
Shikoku, Kyûshu, and Okinawa. It is also found in some parts of
Taiwan, China, in the Himalayas, and in Java.
|
