CH-P-006

~0'0The 3rd International Conference on O-CIIA(Tea) Culture and Science 00iA========::::::i ~

An associated institution and tencha factory ofthe severe shading tea field ofujiA study ofthe innovation ofthe tea industry (part 2)

Bougoshi Asami, Nimura Satoru, GotoOsamu, Nimura Kazumi

Kougakuin University Room No.2672,1-24-2 Nishishinzyuku, Shinzyuku-ku, Tokyo

[Summary] :In this study, I analyzed the use ofa hut seen in severe shading tea field. In addition, I put ittogether and analyzed the modernization of the tencha factory of Uji. As a result, in the process ofmanufacture ofsteamed and dried tea leaves, it was recognized that the modernization advanced greatly

by the present.[Keywords] : severe shading tea field, production system, Traditional technology, matcha

The first step to a discussionThe tencha are the raw materials of the matcha. The leaf dries it like green tea of medium qualitywithout rubbing it. I chop the leafwhich I dried small and I saw it with a mortar and assume it powder.This is matcha. It is tencha factory to perform a process to here. I cultivate the tea leaf to use for tenchain a tea plantation coating in the early spring to be called severe shading tea field. The cultivation insevere shading tea field is performed from about 1600. An effect to add to taste by shutting out thesunlight is provided in this way.I generally obtain unrefined tea, and tencha factory is finishing it and a factory crushing. However, Ishould do a bigger change at first in the method and a tool and a process. I consider whether the processofmanufacture ofthese tencha performed what kind ofmodernization and innovation by this report.

The canopy hut which is seen in severe shading tea fieldAs for the canopy of the severe shading tea field, most become the chemical fiber by the present.However, it was ever the severe shading tea field where it used various natural material for. A placekeeping materials is necessary to make a severe shading tea field. It is a canopy hut, a popular name"OIGOYA". Here, material is kept in winter. When the time of the tea begins, the framework of the"OIGOYA" is made in a tea plantation. Then I become the "OIGOYA" without what. The people whocame to there for tea picking take a break. It is said that the convenience to transportation stays at herebadly for the Meiji period and worked. A use becomes the different building now by a season. However,such a scenery is property for Uji.

Before the production mechanization of tenchaIt is early period ofShowa from the Taisho era that the production of tencha was mechanized. There isno great difference between this point and the time of the mechanization of the green tea of mediumquality. It was performed by manual labor before the mechanization.At first, in finishing it, I dry the unrefined tea which a tea wholesale dealer purchased. I remove a badleafofthe color form and I divide a sieve and do a wild leafto prepare the size ofthe tea leaf And I sortthe tea leaf I am uniform, and to take out a high quality tea leaf I saw it and do a hand in powderedmatcha with a mortar afterwards. It was the mainstream in those days to circulate to a consumer in thestate oftencha before sawing it with a mortar.When it is Showa 10's, a machine to turn is introduced into a mortar by the power of the belt. This isintroduced into a factory and the wholesale dealer which handled green tea of medium quality. I hardlystay, but there is the factory which can still watch one part ofthe machines now in Uj i.

After the production mechanization of tenchaIt is the process when finishIDg it perfonns sorting and the cosmetic surgery of the crude tea like greentea ofmedium quality oftencha. At first the crude tea begins because I remove a tea leafbringing strawand a quality fall like green tea of medium quality. And I finish a tea leaf again last and dry after aprocess like the green tea of medium quality. I crush the third processing afterwards. It is a process itcrushes the thing which I made tencha and to make powdered green tea. This sends it into a mortar withthe constant speed without a break little by little. The mano of the mortar turns in declining fortune in abeing electromotive. The tea leaf is crushed so that it is cut with plural scissors while changing a place inthe mortar inside and it is it with matcha.

ConsiderationThere is the part to resemble even if innovation is performed by the hand production performed until

current machIDe production and Taisho period. At first it is the point where a tea farming family makes

the tea leaf which did plucking crude tea. It is a point that a specialized trading company and a

wholesale dealer perform a crush to perform after finishing it next. In other words a machine and the

tools to use are different, but process ofmanufacture in itselfdoes not have a big change.

If it speaks a difference, a consumer saws tencha with a mortar by oneself once, and it is to have

worked on it does it in matcha. There is a reason why a consumer sawed a mortar by oneself I

prevented it from the sweet smell ofthe matcha being lost by working on a consumer sawed a mortar.

Sealing up characteristics rose now because the packing technology improved. In addition, even the

state ofthe matcha comes to be sent to the consumer without minding the scattering ofthe fragrance and

the fall of the color of made tea. Seeing from such a point, the background of the innovation of the

tencha factory understands that the opinion of the consumer is reflected in comparison with the green

tea ofmedium quality.

An address ofgratitudeThis study is result by "The Relation between Technical Innovations and Regulations that haveinfluence on the Maintenance and Improvement to the Buildings and Urban Infrastructures"(studyrepresentative / Osamu Goto) which is a plan study of the Grant-in-Aid for Scientific Research onPriority Areas of Ministry of Education, Culture, Sports, Science and Technology "JapaneseTechnological Innovations _ Compiling Experience and Forming a Knowledge Base" (Studyrepresentative / Keiichi Shimizu). This presentation are also supported by research team SIG3(specialInterest group 3) "traditional innovation" in 2007 that consists in the same project.