Learn the fundamentals of tea making by kneading tea leaves by hand.

 

Located in Ohiradai, Chuo Ward, Hamamatsu City, Yamasue Tea Plantation is situated close to the city center, yet surrounded by tranquil tea fields, creating a peaceful and relaxed atmosphere.

 

Hand-rolled tea is a traditional tea-making method in which steamed tea leaves are dried using the heat of a roasting oven while being hand-rolled. Although machine-made tea is now the mainstream, hand-rolling is said to be the origin of tea making and is still carefully passed down to future generations.

 

In Shizuoka Prefecture, eight traditional hand-rolling tea-making schools are still practiced today, and the one you will learn in this experience is the "Ogasa-ryu" style, which originates from the Enshu region. This tea-making technique involves using a motion that resembles cradling the tea leaves to remove moisture.

 

 

 

The instructor will be Miwaji Suzuki, the fourth-generation owner of Yamasue Tea Company. He has been involved in tea production for about 50 years since taking over the family business.

 

"I'm over 70 now, and there have been times when I thought about quitting, but I think I can do it for another 10 years," Mr. Suzuki said with a smile, gently speaking to the participants as he looked at their hands.

 

"You can tell a lot about a person's character by how they hand-roll tea leaves," said one participant, drawing laughter from the audience. Even participants meeting for the first time naturally began to strike up conversations.

 

 

The tea leaves gradually transform into "tea."

 

In the experience, you will follow the actual tea-making process, kneading the tea leaves through steps such as "tea sifting," "rotating kneading," "unraveling clumps," "kneading and cutting," "rolling kneading," and "kneading."

 

The steamed tea leaves are moist and heavy, like blanched vegetables, and a vibrant green color. As they are heated in the roasting oven, they gradually lose moisture, and with each step of the process, they transform into thin, beautiful tea leaves.

 

 

It's not just the appearance that changes. As you continue to knead, the aroma of tea gently rises, and the texture you feel in your hands gradually becomes lighter.

 

 

 

Working under the heat of the roasting furnace is more physically demanding than you might expect, and before you know it, sweat is beading on your forehead. Participants take turns, sometimes taking breaks, as they work with the tea leaves.

 

Soon, the tea leaves begin to rub against each other, and a light, rustling sound can be heard. This is a sign that the tea leaves are nearing completion. The tea master uses even the slightest change in sound as a clue to determine the condition of the tea leaves.

 

 

The hands of the participants, having finished their work, were faintly tinged with green from the tea leaves. The time it took to make a cup of tea remained on their hands.

 

 

Working closely with the tea leaves to bring out their deliciousness

 

Currently, much of tea production is done by machine. Of course, delicious tea can be made by machine.

 

On the other hand, when hand-rolling tea leaves, the pressure and hand movements are carefully adjusted based on the temperature and humidity of the day, the softness of the tea leaves, and the degree to which moisture has been lost.

 

 

Rather than following a set procedure, the real appeal of hand-rolled tea lies in working with the tea leaves of the day and finishing them according to their condition.

 

 

The final step, "kokuri," is the finishing touch that shapes the tea leaves. Brett, who holds the qualification of "assistant teacher" at the Shizuoka Prefecture Tea Hand-Rolling Preservation Association and is learning the technique under Mr. Suzuki, says, "Kokuri is a process with a spiritual aspect to it."

 

 

It was a time of silently and intently working with the tea leaves without stopping. Participants commented, "I might get hooked on this," and "I want to become an apprentice."

 

 

The hand-rolled tea brewed for you during your break offers a gentle sweetness and umami that slowly unfolds.

 

A place where people gather through tea

 

What Ms. Suzuki values ​​is not just passing on her skills. She also enjoys picking tea leaves with local children, eating watermelon together, and having nagashi somen (flowing noodles). In the spring, she sometimes pickles bamboo shoots in salt to make shinachiku (bamboo shoot pickles).

 

Perhaps it's because of the belief that "the most important thing is to have fun," but the tea-rolling experience was enveloped in a friendly atmosphere from start to finish, and participants were seen naturally striking up conversations with each other.

 

Rolling tea leaves and savoring the tea—this is the kind of experience that brings people together and creates new connections. That's the atmosphere that permeates this place.

 

 

The tea leaves you finish making during the experience can be taken home in original packaging. Not only is it a great souvenir of your trip, but giving the tea you made yourself to someone special is another unique pleasure of this experience.

 

 

 

By experiencing the craftsmanship and culture behind a cup of tea, you'll see your usual tea in a slightly different light—a special experience unique to Hamamatsu, a renowned tea-producing region.

 

*This experience is conducted by Yamasue Tea Company, with cooperation from the Hamamatsu Tea Hand-Rolling Preservation Society.

 

What you can experience in this tour

 

The experience course lasts approximately 120 minutes. It begins with an explanation by a tea master about the history of hand-rolled tea and the tea-making process. You will learn about the "Ogasa-ryu" tea-making technique passed down in the Enshu region, as well as the unique characteristics of hand-rolled tea, deepening your understanding of tea making.

 

Next, you'll experience hand-rolling tea leaves using steamed tea leaves. Using tea leaves prepared for each stage of the process, you'll experience the process of how tea leaves gradually transform into tea. While noticing the changes in the aroma, texture, shape, and sound of the tea leaves, you'll get a taste of traditional techniques guided by a tea master.

 

At the end of the experience, you can take home the tea leaves you have prepared yourself.

 

 

Guide introduction

 

Yamasue Tea Company's 4th generation owner, Sanwaji Suzuki

 

Born in Hamamatsu City, he is a master tea artisan who has honed his hand-rolling tea techniques for over 30 years while running a tea business on the shores of Lake Sanaru. He has won awards at the National Hand-Rolled Tea Competition and currently serves as the chairman of the Shizuoka Prefecture Hand-Rolled Tea Preservation Association's guidance committee and the chairman of the Hamamatsu Hand-Rolled Tea Preservation Association, where he is also involved in training the next generation. With his gentle personality and careful instruction, he conveys the profoundness of hand-rolling tea and the joy of tea making.