石鎚黒茶について
-ABOUT-
無形民俗文化財指定。霊峰石鎚山の大自然が生み出す幻のお茶。
愛媛県・西条にて江戸時代から続く石鎚黒茶（いしづちくろちゃ）。
西日本一の標高を誇る石鎚山の麓で代々空海が伝えたと言われる製法を受け継ぎ、現在もすべての工程を手作業で行っております。石鎚黒茶は、日本国内に4品しか存在しない貴重な後発酵茶の中でもさらに珍しい二段発酵茶。二段発酵させることによる独自の深い香りと品のある酸味が特長のお茶で、色は黄金色をしております。
＊平成30年無形民俗文化財に指定。
This legendary tea, which has been designated as an intangible folk cultural asset, is produced amid the natural surroundings of the sacred Mt. Ishizuchi.
Ishizuchi dark tea has been cultivated in Saijo, Ehime Prefecture, ever since the Edo period.
We have inherited the production method that is believed to have been handed down by Kukai from one generation to the next at the foot of Mt. Ishizuchi, the mountain with the highest altitude in western Japan. Even today, every step of the production process is performed by hand. Ishizuchi dark tea is an extraordinarily rare tea that undergoes a second round of fermentation among the priceless fermented teas, of which only four exist in Japan. This additional round of fermentation gives Ishizuchi dark tea its uniquely deep aroma and elegant acidity, as well as its distinctive golden color.
*Ishizuchi dark tea was designated as an intangible folk cultural asset in 2018.
石鎚黒茶の楽しみ方
-How to brew-
急須の場合
急須（100ml程度）に茶葉を2g入れ、沸騰したお湯を注ぎ、30秒～1分置いてお飲みください。
Using a teapot
Add 2g of tea leaves to the teapot (around 100ml). Pour boiling water into the teapot and steep for 30 seconds to 1 minute before serving.
煮出しの場合
やかんで沸かした熱湯1Lに茶葉3～4g入れ、1～2分煮出します。その後、火を止めてから約30分置いてお飲みください。
Direct simmering
Add 3g to 4g of tea leaves to 1 liter of boiling water in a kettle, and simmer for 1 to 2 minutes. Turn off the stove and steep for 30 minutes before serving.
水出しの場合
水500mlに茶葉を2g入れ、冷蔵庫で8時間程度置いてからお飲みください。
Cold brewing
Add 2g of tea leaves to 500ml of water and steep in the refrigerator for around 8 hours before serving.
