Kakurecha of Umegashima
The Origins of the tea fields of "Kakurecha"
Umegashima is nested in the rocky fields of the Southern Alps of Japan, this is where Kakurecha is grown. Umegashima was first put on the map approximately 1700 years ago when Umegashima hot springs was established there, followed by gold mining, tea, and wasabi cultivation. Tea from Umegashima is well regarded even among the great teas harvested in Shizuoka.
Because of the high elavation of Umegashima, the flavor is concentrated and has great umami and rich aroma. Umegashima’s teas are still not widely known in the marketplace but it is sold in various department stores in the metropolitan area as a high end tea. Kakurecha teas was born from a desire to connect the tea growers directly with the consumers so that the growers can see increased profits and consumers can enjoy delicious teas. The customer can enjoy a tea which is reasonably priced and is safe and delicious. By eliminating the middle man, the growers can sell their teas in the market while increasing their independence and continue flourishing as tea growers.
Our goals at The Associaton for protecting Kakurecha include, allowing everyone to have a taste of the delicious teas at Umegashima as well as the rejuvination of older tea fields so that the culture and senery at Umegashima can be passed down from generation to generation.
Please, give Umenashima teas a try!
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食べるお茶・発酵ほろに Ⓡ
お茶は飲むもの、という常識を覆す「食べるお茶・発酵ほろにⓇ」は、抗酸化作用・がん予防・認知症予防などの効果をもつ「カテキン」と善玉菌を増やすことで知られる「植物性乳酸菌」の両方を含む画期的な食品です。
大森正司・大妻女子大学名誉教授、内野昌孝・東京農業大学教授、静岡県ChaOIフォーラム、静岡県工業技術研究所、B・nest静岡市産学交流センター他皆々さまのご協力を得て梅ヶ島にて開発された日本で初めての「食べる発酵茶」です。
「食べるお茶・発酵ほろにⓇ」は、ミャンマーの国民的伝統食であるラペソーを手本に中山間地の茶農家の後継者を得て、持続可能な茶業を目指すことを目的に開発されました。ラペソーは塩・ニンニク・生姜・レモン汁などで味付けし、ナッツ類や生野菜と一緒に食べられ、ミャンマーの人々の健康に寄与しております。「食べるお茶・発酵ほろにⓇ」は、お粥に混ぜたり、チーズに載せたり、肉に巻いたり、サラダの具材としてお召し上がりいただけます。
