日本における釜炒り茶文化

概要

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Tea is one of the important aspects of food culture in Japan. It is a common belief that tea culture in Japan was introduced from China. There are different kinds of Japanese green tea. In Japan, most tea produced and consumed is steamed tea. However, there is also another type of tea which is called "Kamairi cha (one kind of roasted tea)". It also originated from Chinese and Korean tea culture; however, it is not well known in Japan. The largest producing areas of "Kamairi cha" are Saga, Nagasaki, Kumamoto, and Miyazaki prefectures. "Kamairi cha" usually uses a big iron pan in which the tea leaves are roasted, not steamed. There are two types of methods for making "Kamairi cha" which are "The Ureshino Method" and "The Aoyagi Method". The Ureshino Method uses a big pan with an inclination of 30 to 45 degrees. On the other hand, The Aoyagi Method uses a big pan with no inclination. This thesis is based on fieldwork research in the production areas of "Kamairi cha". It uses interviews with people who make "Kamairi cha" as well as presenting information about some tools for making it to compare the differences between two different areas; 1) Saga and Nagasaki, 2) Kumamoto and Miyazaki. I describe this roasted tea culture’s history and the contemporary conditions surrounding its present day production.
龍谷大学の論文