In 1738, Nagatani Soshichiro (Soen), a native of Yuyadani, Ujitawara-cho, Tsuzuki-gun, invented the Aosei Sencha manufacturing method. Until then, tea was made in a way that was based on China, where the tea buds were roasted in a kettle, kneaded with the hands and feet on a straw mat, and then dried in the sun, which was called Kama-iri tea. Nagatani improved on this method, and started a tea manufacturing method (Aosei Sencha manufacturing method) in which the tea buds are steamed, then dried in a baking pan, and kneaded by hand.
This tea had a better color, aroma, and flavor than conventional tea, and was well-received in Edo and other areas. After that, many people continued to improve the process, and the hand-rolled Uji method of production that we know today was perfected.
This hand-kneading method spread to famous tea producing regions across the country, and it is believed that the majority of the hand-kneading techniques currently preserved in various regions are descended from the Uji method.
The hand-rolled method of making gyokuro, which was preserved by Yoshida Kisaburo, is a faithful successor to this Uji method, with further improvements being made to the technique.
The Uji Tea Manufacturing Technique Preservation Association was formed on March 3, 1969, and the following year the Uji Hand-Rolling Factory was built within the Kyoto Prefectural Tea Industry Research Institute in Shirakawa, Uji City. In October of the same year, the "Uji Tea Hand-Rolling Method" was designated an intangible cultural property, and Yoshida Kisaburo was recognized as its holder.
Every year, the factory holds a hand-kneading competition for its successors, and they have endeavored to preserve the hand-kneading method under the guidance of Mr. Yoshida, but unfortunately he passed away on July 9, 1983. As a result, the certification was revoked. However, the valuable technique has been passed down to members of the Uji Tea Manufacturing Technique Preservation Association, and on April 25, 1986, the Uji Tea Manufacturing Technique Preservation Association was designated an intangible cultural property as an organization that preserves the technique, and continues to this day.
・Fresh leaves approx. 3kg
・Charcoal: Approx. 3.8kg
・Straw: approx. 5.5kg (4-5 bundles)
- A small amount of ash
Only
Steam the fresh leaves.
About 3 kg of steamed leaves is used for one roasting oven. Gently move your fingertips to pick up the tea leaves with your small hand (30-40 cm high) without rubbing them against the charcoal surface, and shake them off over one side. When doing so, do so quickly and evenly so that the leaves do not overlap. The amount of overlapping should be about 30% of the amount of tea put in.
(Please be careful not to let the tea get on the charcoal when handling it.)
At first, use the entire surface of the charcoal and roll it lightly. As it dries, gradually increase the pressure, and for the last 20 minutes or so, use plenty of pressure.
This is used to loosen any lumps that have formed during the horizontal rolling, and once the final horizontal rolling is completed, the force is gradually reduced and the machine quickly rotates to loosen the large lumps.
After the tea balls are loosened, they are removed from the charcoal, the moisture in the rolled tea is evenly distributed, and the tea is cooled. During this time, the charcoal surface is cleaned and preparations for the next step are made.
The loss of water in this case is 50% of the amount put in.
(The tea that is being cooled is also thoroughly loosened by rolling or other methods until it breaks into small lumps.)
Alternate between rolling with one hand and kneading, but when rolling with one hand, use enough force and perform one step more than seven times.
(When doing this, be sure to align the leaves.)
This is done to prevent the leaves from drying out and becoming wrinkled, while also improving the shape and flavor of the tea. Gently lift the tea leaves and rub them back and forth with your hands. Rub lightly at first, then apply more pressure as the tea dries, trying not to spread the leaves out over the charcoal, and kneading to give the tea a rounded shape.
(If you use too much force, the charcoal will break.)
In the final step of rolling out the tea into a round shape and improving its color and aroma, the tea is pushed to one side, the remaining powder is glued to the assistant charcoal, and the tea is rolled to reduce slippage, while a separate board is fitted for rubbing. The tea is placed on the board and rubbed up and down while arranging the leaves with both hands. At first, the tea is rolled to make it round, and the tea is turned over as a whole, and the tea is not let go. At this time, do not release your pressure until the very end.
The time to massage the tea is when the tea has a set shape, has a glossy finish, and begins to slide through your hands.
After finishing (at about 60°C), spread it thinly on the auxiliary charcoal, turning it over occasionally, and dry it.
Time required: Approximately 4 hours (excluding drying)