Commitment to tea
Farmers determine whether the tea leaves picked in the tea fields should be ”light steamed”or ”steamed”and dry the leaves in the 1st stage. Tea masters buy the dried tea leaves and determine how long they should be roasted for final product tea.
The synergy of 2 works by farmers and tea masters create the basics of tea.
So called Olympic of tea quality appreciating (identifying) skill, Japan Tea Evaluation Skill Competition is held every year and our members twice in 1966 and 1990 then father and son won the first prize, only an organization having such honor in the 61 year history of the competition.
Further more the third generation Fusao Maeda won first prize in tea connoisseur TV Champion competition of TV Tokyo.
Depending on how it is blended,
it is decided whether tea is delicious.
The commitment of tea masters begins with finding best materials. With their 5 senses they check place of origin, breed of course, but also steaming conditions of raw leaves, taste, flavor, color of water, shining of leaves, twisting of leaves, etc. Leaves are roasted as follows.
Raw finish for the original tea taste or selecting the best roasting temperature for the best out of the tea leaves.
At this moment masters’ excellent smelling sense plays the essential role. Finally the most important is blending.
Depending on steaming, roasting, breed, finishing teas, tea leaves are blended as leading, siding and foil.
Flavor, taste, melting inside mouth, color of water, feels when tea goes through throat and afterglow. Tea is finished for enjoyment of all above.
Diversified needs from the clients, supply of raw materials, supply to food supermarkets, specialty wholesale stores.other wholesalers or gift items for ceremonial events, are satisfied by Maeda KINZABURO Store.
We can meet any kinds of requests of the clients such as OEM supply or development of private brands, etc. through blending skill of our representative Fusao Maeda being Best Tea Connoisseur TV champion and a tea brender.