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The 3rd International Conference on O-CIIA(Tea) Culture and Science 00iA
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CH-P-006
An associated institution and tencha factory ofthe severe shading tea field ofuji
A study ofthe innovation ofthe tea industry (part 2)
Bougoshi Asami,
Nimura Satoru,
GotoOsamu,
Nimura Kazumi
Kougakuin University Room No.2672, 1-24-2 Nishishinzyuku, Shinzyuku-ku, Tokyo
[Summary] :In this study, I analyzed the use ofa hut seen in severe shading tea field. In addition, I put it
together and analyzed the modernization of the tencha factory of Uji. As a result, in the process of
manufacture ofsteamed and dried tea leaves, it was recognized that the modernization advanced greatly
by the present.
[Keywords] : severe shading tea field, production system, Traditional technology, matcha
The first step to a discussion
The tencha are the raw materials of the matcha. The leaf dries it like green tea of medium quality
without rubbing it. I chop the leafwhich I dried small and I saw it with a mortar and assume it powder.
This is matcha. It is tencha factory to perform a process to here. I cultivate the tea leaf to use for tencha
in a tea plantation coating in the early spring to be called severe shading tea field. The cultivation in
severe shading tea field is performed from about 1600. An effect to add to taste by shutting out the
sunlight is provided in this way.
I generally obtain unrefined tea, and tencha factory is finishing it and a factory crushing. However, I
should do a bigger change at first in the method and a tool and a process. I consider whether the process
ofmanufacture ofthese tencha performed what kind ofmodernization and innovation by this report.
The canopy hut which is seen in severe shading tea field
As for the canopy of the severe shading tea field, most become the chemical fiber by the present.
However, it was ever the severe shading tea field where it used various natural material for. A place
keeping materials is necessary to make a severe shading tea field. It is a canopy hut, a popular name
"OIGOYA". Here, material is kept in winter. When the time of the tea begins, the framework of the
"OIGOYA" is made in a tea plantation. Then I become the "OIGOYA" without what. The people who
came to there for tea picking take a break. It is said that the convenience to transportation stays at here
badly for the Meiji period and worked. A use becomes the different building now by a season. However,
such a scenery is property for Uji.
Before the production mechanization of tencha
It is early period of Showa from the Taisho era that the production of tencha was mechanized. There is
no great difference between this point and the time of the mechanization of the green tea of medium
quality. It was performed by manual labor before the mechanization.
At first, in finishing it, I dry the unrefined tea which a tea wholesale dealer purchased. I remove a bad
leaf ofthe color form and I divide a sieve and do a wild leafto prepare the size ofthe tea leaf And I sort
the tea leaf I am uniform, and to take out a high quality tea leaf I saw it and do a hand in powdered
matcha with a mortar afterwards. It was the mainstream in those days to circulate to a consumer in the
state oftencha before sawing it with a mortar.
When it is Showa 10's, a machine to turn is introduced into a mortar by the power of the belt. This is
introduced into a factory and the wholesale dealer which handled green tea of medium quality. I hardly
stay, but there is the factory which can still watch one part ofthe machines now in Uj i.
After the production mechanization of tencha
It is the process when finishIDg it perfonns sorting and the cosmetic surgery of the crude tea like green
tea of medium quality oftencha. At first the crude tea begins because I remove a tea leafbringing straw
and a quality fall like green tea of medium quality. And I finish a tea leaf again last and dry after a
process like the green tea of medium quality. I crush the third processing afterwards. It is a process it
crushes the thing which I made tencha and to make powdered green tea. This sends it into a mortar with
the constant speed without a break little by little. The mano of the mortar turns in declining fortune in a
being electromotive. The tea leaf is crushed so that it is cut with plural scissors while changing a place in
the mortar inside and it is it with matcha.
Consideration
There is the part to resemble even if innovation is performed by the hand production performed until
current machIDe production and Taisho period. At first it is the point where a tea farming family makes
the tea leaf which did plucking crude tea. It is a point that a specialized trading company and a
wholesale dealer perform a crush to perform after finishing it next. In other words a machine and the
tools to use are different, but process ofmanufacture in itselfdoes not have a big change.
If it speaks a difference, a consumer saws tencha with a mortar by oneself once, and it is to have
worked on it does it in matcha. There is a reason why a consumer sawed a mortar by oneself I
prevented it from the sweet smell ofthe matcha being lost by working on a consumer sawed a mortar.
Sealing up characteristics rose now because the packing technology improved. In addition, even the
state ofthe matcha comes to be sent to the consumer without minding the scattering ofthe fragrance and
the fall of the color of made tea. Seeing from such a point, the background of the innovation of the
tencha factory understands that the opinion of the consumer is reflected in comparison with the green
tea ofmedium quality.
An address of gratitude
This study is result by "The Relation between Technical Innovations and Regulations that have
influence on the Maintenance and Improvement to the Buildings and Urban Infrastructures"(study
representative / Osamu Goto) which is a plan study of the Grant-in-Aid for Scientific Research on
Priority Areas of Ministry of Education, Culture, Sports, Science and Technology "Japanese
Technological Innovations _ Compiling Experience and Forming a Knowledge Base" (Study
representative / Keiichi Shimizu). This presentation are also supported by research team SIG3(special
Interest group 3) "traditional innovation" in 2007 that consists in the same project.