About Tsukigase Sencha
Our Tsukigase Sencha Gendara is a rare zairai (seed-grown) sencha produced in the Tsukigase region of Nara City, Nara Prefecture. Tsukigase has long been a renowned tea-producing area, historically shipping its tea to Kyoto via the Nabari River, where it was sold under the prestigious name Uji tea.
This particular sencha comes from a tea garden called Gendara, carefully selected for its exceptional floral aroma, which sets it apart from other gardens in the region. We work closely with local farmers, inspecting tea gardens in detail to ensure they meet our stringent quality standards.
Geological and Soil Characteristics
The landscape of Tsukigase was formed by the uplift of land that was once the bottom of Lake Biwa, followed by erosion from the Nabari River, creating the unique river terraces found in the area. The region is known for its exceptionally fine-grained red soil, but this red soil layer is only found in areas near the mountain tops that have not been eroded. </p>
<p> The Tsukigase Zairai Sencha we handle is grown in tea gardens with abundant deposits of this red soil, which is rich in iron. This soil gives the tea leaves their unique characteristics. In contrast, areas where erosion has occurred tend to have sandier soil, resulting in teas with a lighter mouthfeel typical of ordinary Japanese teas. Tea grown in red soil, however, has a more pronounced mineral character and greater depth. </p>
Unique Qualities of Seed-Grown Tea
Tsukigase Sencha Gendara is made from zairai tea plants. In Japan, zairai refers to tea plants grown from seed rather than propagated from cuttings. Compared to cultivated tea varieties, seed-grown plants develop deeper and wider roots, enabling them to absorb more minerals from the soil. This leads to greater complexity and depth in both flavor and aroma.
Additionally, even within the same garden, the shape, size, aroma, and flavor of the leaves vary, creating a rich and complex profile. In China, many of the highest-quality teas are also made from seed-grown plants. For example, top-grade Longjing, Pu-erh, and Phoenix Dang Cong (Fenghuang Dancong) teas are often produced from seed-grown trees.
Natural Farming Methods
The tea is cultivated using natural farming techniques. Grasses and wild plants are composted to supply minerals, and nitrogen fertilizers are not used. This allows the tea plants to grow slowly under natural conditions, resulting in higher cellular density and richer flavor.
Unique Pruning Method
The tea gardens we work with also adopt a distinct pruning method. Unlike typical tea farms, where the bushes are heavily pruned, these gardens are only lightly pruned. This results in smaller, denser leaves with a firm texture.
In contrast, heavily pruned bushes grow more rapidly and produce higher yields, but the resulting tea tends to have a thinner flavor and lighter aroma.
Rich Flavor from Minimal Leaf Quantity
Although Tsukigase zairai sencha leaves are larger and less uniform in appearance, even a very small quantity of leaves infuses the water with remarkable depth and intensity.
With lower-quality teas, using more leaves only increases bitterness and astringency, but it does not create true richness. Tsukigase zairai sencha, however, imparts a robust, full-bodied character to the water, similar to how premium kombu produces a rich broth simply by being placed in water.
Clean, Refreshing Aroma
This tea is free from the amino acid-derived aroma commonly found in modern Japanese teas. Instead, it offers a clean and refreshing fragrance. The aroma is reminiscent of oolong tea, making it an appealing choice for oolong tea lovers as well.
Relaxing Sensation from Mineral-Rich Tea
Mineral-rich teas can also create a relaxing sensation, sometimes even inducing drowsiness. While caffeine is typically associated with alertness, high-quality teas with abundant minerals can have the opposite effect, leaving a gentle, calming impression.
Tsukigase zairai sencha also exhibits this characteristic, enveloping the drinker in a pleasant, mellow sensation similar to the feeling after enjoying fine spirits.