News article
Hand-rolling Tea Production Training Held by Uji Tea Manufacturing Technique Preservation Association
The Uji Tea Manufacturing Technique Preservation Association held its 56th annual hand-rolling tea production training at the Kyoto Prefectural Agricultural and Forestry Technology Center. The session trained tea producers in the traditional five-to-six-hour hand-rolling method that distinguishes Uji tea, a practice now adopted by only a handful of growers as most farms have shifted to machine processing. The association, founded in 1969, transmits this heritage technique thr…
手もみ製茶技術研修会が開催されました（宇治茶製法技術保存協会）：近畿農政局 - maff.go.jp
Key points
- 56th annual training session for hand-rolling (temomu) technique, which requires 5–6 hours per batch versus mechanical p…
- Founded 1969 to preserve hand-rolling method; operates from Kyoto Prefectural Tea Research Institute with competitions a…
- Hand-rolling technique designated Kyoto Prefecture intangible cultural property; only a small number of producers retain…
- Lineage traced to Eisai (栄西, 11th–12th c.) who brought tea to Japan, and Myoe Shonin (明恵上人) who began cultivation at Tog…
- Hand-rolling produces tea leaves that unfurl fully in hot water; technique depends critically on leaf quality from produ…
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About this article
What they said
“Rolling round, thin, and long—the leaves spread open when steeped in hot water. That is the technique.”
丸く、細く、長く揉む。お湯に浸したら、わーっと葉っぱが広がる。それが技術です
“Even if you apply 100 units of rolling skill to leaves of 50 units of quality, you cannot make good tea.”
（出来が）50の力の葉っぱを100の力（もみの技術）で揉んでも、良いお茶にはなりません
“Kyoto's tea production covers just 3% of the national area, yet when asked where tea is famous, most people answer Uji.”
京都全体のお茶の生産面積は、全国のわずか3%。それでも「お茶はどこが有名ですか？」と聞けば、多くの人が「宇治」と答えます
The numbers
Kyoto tea production as share of national area: 3%
Hand-rolling time required per batch: 5～6 hours
Training session number (consecutive years): 56
Association founding year: 1969
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