Hamada Blends｜Hamada Tea

Blending is the key to supreme taste

The tea most people drink day to day is so called "blend tea", created by combining several different breeds of tea. While with coffee one can enjoy "single origin" types, created using a single type of bean, in the world of tea it is normal to combine the strengths of several varieties to create a harmony of richer flavours and aromas.

Craftsmen who
master tea: "Chashi"

The creation of gougumi is carried out by craftsmen known as "Chashi" (Tea masters). The flavour of tea leaves changes minutely depending on the season, or even day, they are harvested on. In order to make sure that the flavour is uniform throughout the year, the attributes of each tea leaf is examined using eyes, nose, mouth, and even touch, with breed selection and blend adjusted accordingly. A tea that fully utilizes the strengths of each leaf is the result.

Nationwide there are only 700 chashi. Since the job of determining a tea’s flavour is considered highly important, their level of connoisseurship is also graded. The highest grade is 10, of which there are currently only 13 holders. Endless refinement of the craft continues.

The creation of gougumi is carried out by craftsmen known as "Chashi" (Tea masters). The flavour of tea leaves changes minutely depending on the season, or even day, they are harvested on. In order to make sure that the flavour is uniform throughout the year, the attributes of each tea leaf is examined using eyes, nose, mouth, and even touch, with breed selection and blend adjusted accordingly. A tea that fully utilizes the strengths of each leaf is the result.

Nationwide there are only 700 chashi. Since the job of determining a tea’s flavour is considered highly important, their level of connoisseurship is also graded. The highest grade is 10, of which there are currently only 13 holders. Endless refinement of the craft continues.

The Work of a Chashi

Chashi don’t just perform the gougumi. They are involved in, and responsible for, all processes from the primary processing of aracha (crude tea), to the packaging and shipping of the final product.

Sifting" and "Screening" to improve appearance

Japanese tea is not just about taste and aroma, but also outward beauty. Tea leaves in their crude state vary in terms of shape and length, with stems and foreign matter also present, the first step is removing these and matching the size of the leaves to improve the appearance.

"Sifting" and "Screening" to improve appearance

Japanese tea is not just about taste and aroma, but also outward beauty. Tea leaves in their crude state vary in terms of shape and length, with stems and foreign matter also present, the first step is removing these and matching the size of the leaves to improve the appearance.

Extracting the flavour and aroma through “Roasting”

In their crude state, tea leaves have very little aroma. By lightly roasting them the aroma is released, and the sweetness of the leaves is drawn out. Chashi adjust the temperature of the flame, and the roasting time precisely depending on the breed of leaf and season.

Flavour through "Gougumi"

The most important process is giving the tea a unique flavour, and ensuring a stable quality throughout the year via blending. One must be familiar with the characteristics of the leaves, and a sharp eye for good leaves is important.

The finishing touches

Tea leaves in the finished gougumi are checked once more to make sure there are no foreign materials present. After this they are packaged, and shipped.

Hamada's Chashi

Hamada's chashi are the two highest ranked in Minami Kyushuu city.
With solid abilities and experience, they deliver delicious Chiran tea to their customers.

Shinichi
Hamada
Grade Six Chashi

Shuhei
Hamada
Grade Six Chashi