Sayama Biire Sencha

There is a saying to express which tea producing area is good at which skill – Uji is good at rolling, Shizuoka is good at sifting and sorting, and Sayama is good at roasting. Sayamacha has been developed with the special roasting technique at the final processing called Sayama Biire. This roasting is done on the traditional table-like platform called Hoiro. Charcoal used to be set underneath the Hoiro to dry the leaves while hand-rolled, but now an electric heater is used instead of charcoal. We roast our Sayama Biire Sencha on the Hoiro, just the same as the old time.