奥久慈茶
OKUKUJI TEA
奥久慈茶は、新潟県の村上市と同様、お茶の生産できる地域の日本最北限の茶産地となっています。低温多雨の気候と冬の寒さの中で育った奥久慈茶は、水色が濃く、香りも強いお茶で、その味は渋みが強くそれでいてコクがあります。
奥久慈茶は、新潟県の村上市と同様、お茶の生産できる地域の日本最北限の茶産地となっています。低温多雨の気候と冬の寒さの中で育った奥久慈茶は、水色が濃く、香りも強いお茶で、その味は渋みが強くそれでいてコクがあります。
The tea from Okukuji has a history of about 400 years. Tradition has it that around the year 1593, during the Bunroku era, monks such as Yumei, Keimatsu, and Jouan from the Sakkan Nishifukuji Temple brought tea seeds from Uji in Kyoto and began planting them. Furthermore, during the Edo period, thanks to the efforts of people like Ishitsuki Heiji, its cultivation spread widely in the neighboring areas.
Additionally, from the Meiji to the Showa era, individuals like Yoshinari Makoto have worked on improving the quality and refining the tea-making techniques, leading to the present day.
