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Suikyo Woodwind Oolong Tamaryokucha (organic)
The tea leaves for the Woodwind come from an old, not straightened tea mountain. After harvesting, the leaves are carefully spread out to wilt. Suikyo have found a special place for the 12 to 20 hour withering process: a small piece of forest not far from the tea garden. The duration of withering depends on the colour of the leaves. These remain green. At the first sign of a colour change towards red or brown tones, the tea leaves are steamed and gently dried in the nearby processing plant. The Suikyo Woodwind impresses with its clear infusion, fine fragrance and lightness.
Responsible food business operator:
Marimo GmbH, Muenchener Str. 45, 60329 Frankfurt am Main
Photo: Fumiaki (right) and Luna (left) in a plot of their farm Suikyo, which is categorized as a tea mountain
Content: 50 gram
1-2 TL / 200ml
70° C / 158° F
60 seconds for the first infusion, 30 seconds for the second and third infusion
Eco control point: DE-ÖKO-039
Responsible food business operator:
Marimo GmbH, Muenchener Str. 45, 60329 Frankfurt am Main
The Suikyo Tea Garden
The Suikyo Tea Garden, deeply rooted on many levels in historical methods of tea cultivation and processing, knows, thanks to the inspiration and dedication of Fumiaki and Luna, how to distinguish itself with exceptional and newly produced teas at a high level. Located not far from the city of Nara, famous for its ancient Buddhist temples, the Suikyo Tea Garden is part of a beautiful green landscape which, with its different rooms, opens up a significant potential for the various flavours of Suikyo teas. "Tea gardens" versus "Tee Mountains" at Suikyo in Nara
An important key to understanding the concept of the Suikyo Tea Garden is the distinction between "Tea Garden" and "Tea Mountain": Suikyo is divided into plots, which Fumiaki and Luna call tea gardens (Ocha-Batake), and those, which they call tea mountains (Ocha-Yama). It is interesting that different words are used here over the course of generations: If his grandfather still spoke of going to the tea mountain (Ocha-Yama), Fumiaki's father has become established in talking about going to the tea garden (Ocha-Batake). In this categorisation, tea gardens are areas levelled or straightened by humans. In the middle to the end of the 20th century with the gradual mechanization of agriculture, more and more tea gardens were laid out flat so that fertilization and harvesting with small machines became possible.
Photo: Fumiaki (right) and Luna (left) in a plot of their farm Suikyo, which is categorized as a tea mountain
On the flat plots in the Suikyo Garden are tea plants grown from cuttings. These roots are rather flat, which fits in well with the man-made soil structure. The surface of the tea garden has been enriched with humus-rich soil, which allows the shallow-rooting cuttings to get close to nutrients. Since cuttings with their broadly growing roots cannot reach deeper soil layers, the flat tea gardens of Suikyo are fertilized with some pomace in addition to grass and leaves to ensure a sufficient supply.
Photo: At Suikyo mainly grasses are used to fertilize the tea plants.
In the tea mountains of Suikyo it looks completely different. No straightening has taken place here, and so the original soil structure has largely been preserved. At the "Tea Mountain" site; Suikyo has plants grown from seeds, which does not mean that they are mainly conventional Zairai, where the origin of the variety is completely unknown. No, at many tea mountain sites Suikyo has such tea shrubs grown from seeds of certain varieties, i.e. Mishou tea plants such as Mishou Sae Midori. These form a tap root, which enables the plants to reach very deep soil layers and to tap the nutrients from them. Among them are some Zairai tea mountains but also quite a few Mishou tea mountains. Some of these are over 50 years old, and a Zairai tea mountain even over 100 years.
.jpg "Preview: Keiko Kabuse Kukicha (organic)")
