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Hand-rolled by  a master from the Sayama Hand-Rolled Tea Preservation Society

• 3.5g / bag
• 3bags　(10.5g)
• Brewing instruction attached in Japanese

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Usually 1 bag for 2 person

1st brew:
Temperature: 45℃
Water: 30ml
Infusion Time: 2min

2nd brew:
Temperature: 65℃
Water: 30ml
Infusion Time: 0, no need to wait

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Please see the video of  Sayama Hand-Rolled Tea Preservation Society 
at our instagram or YouTube

Shiha Instagram
https://www.instagram.com/p/DT2pGOPExUt/

Explanation of the video

Sayama tea, located just one hour from Tokyo, is one of Japan’s representative green tea regions. It is known for its rich aroma and deep, full-bodied flavor.

Today, Shiha went to see the traditional hand-rolling (temomi) tea technique ✋🍃. While machine production is now the mainstream, Sayama continues to value and preserve this traditional craftsmanship. A master from the Sayama Hand-Rolled Tea Preservation Society demonstrated the technique.

Hand-rolled tea takes about five hours to make, with the tea leaves being kneaded on a tea-drying table(furnace) heated to around 110°C.

As you can see in the video, the steamed tea leaves gradually become straight and needle-like. The process involves many techniques such as kneading, pressing, rolling, applying pressure, and loosening the leaves…

The hands act like sensors, carefully feeling the temperature and moisture of the leaves and determining the precise timing for each step.

From about 1.5 kg of fresh tea leaves, only one-fifth of that amount becomes finished tea, making it extremely rare.

Traditional hand-rolled tea requires a high level of skill and experience and is considered a symbol of cultural value and artisan craftsmanship.

The Sayama tea brewed by a Japanese Tea Instructor was refreshing, deeply umami-rich, full-bodied, and absolutely delicious.

The first infusion was brewed at 45°C for two minutes, and the second at 65°C. As shown in the video, the tasting portion is very small. Because the tea is so rich and concentrated, it is enjoyed in small amounts, savoring its long and lingering aftertaste.

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