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Together with Nogizaka 46, let's learn about Kokushou Kokusan!
The food we eat is made in our own country as much as possible.
It is called Kokusho Kokusan.
Currently, Japan's food supply is 37% calorie- based.
About 60% depends on imports.
If Japan's rice paddies and fields become less,
and if import from overseas is also restricted due to disasters,
we may run out of food to eat.
In this program, we will be reporting on the local food we eat, and how it is made and where it is made.
Nogizaka 46 members, who support the J.A. group's domestic food activities, will be reporting on the local food.
On the special page, we are also releasing a quiz on the local food.
The mission this time is to learn the charm of domestic tea and enjoy tea that brings out the deliciousness of the food.
These two people came to a small dormitory in Tokyo to learn the charm of tea.
Hello everyone, I'm Mizuki Yamashita from Nagizaka 46.
I'm Yuri Kubo.
Yes, so this time we came to a small dormitory, but we would like to learn tea here.
Tea, you're an adult, aren't you?
I haven't had a chance to learn it before, so I'm very interested.
Before I entered Nagizaka, I was the vice chief of the tea division in high school, so I would like to do my best as the tea representative of Nagizaka.
Then, please take a lot of pictures with this GoPro.
I would like to learn while taking pictures of tea.
Yes, so I'll go right away.
Excuse me.
It's a Japanese-style room.
It's nice.
I feel like it's been a long time since I've been to a place like this.
Grandma's house.
Certainly, there is a sense of home.
I'm having a meeting with a tea expert here.
The person who will teach me today.
Tea talk with two people while waiting for the tea expert.
When do you drink tea?
What kind of time?
I've been drinking tea all the time.
Certainly, the image of drinking tea.
During the live, everyone drinks a stage drink, but I always drink tea by myself.
It's called Yamacha.
I usually drink tea without knowing the process of making tea.
I can't imagine how to grow tea and how to harvest tea.
I don't know how to make tea.
I want you to teach me today.
The person who will wait here.
How is the tea for you two?
I heard a voice.
Hello.
Great.
The visual is.
I'm Norihiko Yamada, the second generation of Seicha Yamada.
Nice to meet you.
I'm Norihiko Yamada, the second generation of Seicha Yamada, a tea farmer in Shizuoka Prefecture.
Why are you dressed like this?
I have another face.
I'm doing it at Fuji-san's home.
I'm doing it at a tearoom.
Is that so?
It's the first time I've been to a tearoom.
I'm the only one in Japan.
Nice to meet you.
Today, we have a special tea class by Mr. Yamada.
First, we will learn about the production site of tea.
I have never seen the production site of tea before, so I don't know much about it.
How is tea produced?
I will explain while watching the video.
This is the tea field of the Sedo Garden.
It's a one-sided tea field.
There is a lot of greenery, and the scenery is made in the mountains, so it is very beautiful in May.
This is a hand-picked tea.
We harvest tea by hand.
In the old days, tea was harvested by hand.
This is a machine-picked tea after it has evolved.
If the two of us don't work together, the tea won't be harvested beautifully.
This is the first time I've seen this style.
You can see the black part in this video.
The black part is used to increase the amount of amino acids and cool the tea to make the color of the tea lighter.
If you peel off the skin, the color of the tea will be completely different from the green.
This is the tea I picked up earlier.
First, the process of tea is to steam the tea.
Steam the tea leaves for about 30 seconds.
This is called a 10-year period.
The water is also balanced.
Tea is rich in water, so it is mainly dry.
However, water is applied to the entire leaf.
This is the final step.
This is called a steaming process.
The process is to stretch the tea like a needle.
There is such a process.
The tea is getting better and better.
I've seen this before.
This is called ARA-CHA.
The tea produced at the factory is called ARA-CHA.
It's a lot of work.
The video you are watching is from Shizuoka.
We produce tea in Kagoshima, Mie Prefecture, Kyoto, etc.
We are working on the production of tea that can be said to be a Japanese tradition.
The taste varies depending on the country.
The tea we usually drink is a domestic product.
That's right.
What kind of work does the tea farmer do every season?
The tea from April to May is the most expensive tea.
From February to March, we take care of the tea.
But the truth is...
From last year's autumn, we raise the cost of the tea and prepare it for the next tea.
You take care of the tea so much.
The most scary thing is that in April, the buds of the tea will wither and become brown.
In that case, we don't make tea. If the buds of the tea don't wither, we take care of the buds that don't wither.
We want to take care of the buds that don't wither, so we've been doing this for a year.
It's a tough world.
Yes, because there's nothing we can do about it.
That's amazing. I didn't know this world. I'm so happy to hear that.
I'm glad you found out.
From now on, you will learn how to make delicious tea from Mr. Yamada's lecture.
First of all, I'd like you to put the tea in here.
Yay!
Who's going to put it in?
I'll do it.
First of all, Yamashita will try to put tea in her own way.
Put it in as you like.
I'm a little nervous.
I've never thought about the amount of tea I usually put in.
That's right.
About this much.
And then I'll put hot water in here.
There's a lot of steam coming out.
It feels good.
Are you okay?
Yamada-san is laughing.
I wonder which one it is.
At my parents' house, my mother always tells me to steam it here.
I'm going to steam it a little bit.
In the meantime, it's going to be delicious.
It's delicious.
I'll make sure it's delicious.
That's my style.
It's Yamashita's way of putting it in.
I'd like to put the tea in.
It looks delicious.
I learned to put it in alternately because it's different in thickness.
Does it look good?
But the color is very beautiful.
So it's done.
Yamashita style tea.
Let's eat.
I wonder how it tastes.
Let's eat.
It's so good!
It smells so good!
It's so good!
Is it going to be even better?
That's right.
I'm going to add it next time.
I'm going to add it to the two of you, so please try it.
Okay.
Actually, first of all,
I'll add hot water to the water bottle.
What?
Is that so?
If you pour hot water, there will be a lot of bitter ingredients in the tea.
I see.
So, first of all, here's the water for the number of people.
I see.
I didn't know that.
It also has the effect of warming up the water.
That's right.
That's amazing.
It was different from the beginning.
No, no, no.
That's why you were laughing.
This will make it even more delicious.
I see.
Even if the tea leaves are the same,
just by cooling the temperature of the hot water, the taste will change.
It's different, isn't it?
We're also a tea teacher.
By the way,
do you put it in first?
I put it in first,
but I'll boil it first.
I see.
It's hot, isn't it?
The water is hot, too.
But it's 100 degrees now,
so it's about 5 to 10 degrees at a time.
I see.
Then I'll boil it again.
I see.
By putting it in the air,
the temperature of the hot water will drop.
So I put it in twice.
At times like this,
you can have a conversation while talking.
I see.
Then I'll put the tea leaves in here.
Put a lot of it in.
That's a lot.
It's about 10 grams.
I see.
Then I'll put the hot water back in here.
I see.
When the temperature of the hot water drops,
the tea leaves open slowly,
so it's correct that
you're wasting your time.
I'll wait here for about a minute.
Oh, a minute.
I see.
At that time,
there's a way to put it in.
I put it in alternately.
One, two, three.
Next,
three, two, one.
I see.
You're not going back, are you?
The color doesn't change all the time.
I see.
I put it in little by little.
I put it in a little bit.
And here,
little by little.
Just put it in like this.
I see.
It's amazing.
The color is changing.
It's different.
And the taste will be the same.
The last drop is the best.
I see.
It's called a golden drop.
Wow.
It's the best.
It's amazing.
It's done.
The amount inside is the same.
The color is the same.
It's the same.
The color is completely different from mine.
It's so different.
Wow.
I'll enjoy it.
It's amazing.
It's so different!
Amazing!
To be honest, it's something else.
Really?
It's the same for Chaba.
That's right.
Amazing.
It's so deep.
But it's not bitter.
I can taste the tea better here.
That's right. The most important thing is the temperature of the hot water.
If you take a hot bath, it's the same as burning.
Even if you put hot water in the net, it will have a bitter taste.
If the temperature of the hot water is low, it will open slowly with kindness.
Then you can drink delicious tea with a lot of umami.
Amazing.
The taste of tea remains in my mouth all the time.
Is mineral water okay for water?
To be honest, tap water always contains calcite.
Mineral water doesn't contain calcite, so it doesn't interfere with the taste of tea.
I think you can drink it deliciously.
How many times can you drink tea at a time?
I think you can drink it up to two or three times.
It's really different.
It's completely different.
There are many members who like tea.
We want to drink tea in the dressing room.
It's delicious to drink delicious tea with distilled water.
I think it's necessary to spread it to young people.
As a tea farmer and a tea producer, I want them to drink tea in the dressing room.
I want the members to drink delicious tea.
I want them to know the real tea.
Let's start cooking.
Cooking?
All of a sudden?
Yes.
I want them to experience how fresh tea turns into roasted tea.
I've never seen that before.
You can do that with a frying pan?
Yes, you can do that with a frying pan at home.
You can do that with anything.
I'll give it a try.
Yes, please do.
Good luck.
Can I put this in?
Yes, you can.
I'll put it in.
Wow, that's amazing.
Just like this?
I'll turn on the heat.
Yes.
I'll roast it so it doesn't get burnt.
I'll hold the frying pan.
I'll put it in.
How much?
Is it medium heat?
It's okay.
It's okay to use high heat at the beginning.
I see.
I'll put it in like this.
I'll make it look like it's cooking.
It's cooking.
It's cooking tea.
If you look at it now,
At first, there was nothing white.
It's true.
You can see the moment of opening.
And the aroma came out suddenly.
It's amazing.
I'll have you look at it a little bit.
It smells good.
It's pretty easy to do.
It's easy to do.
How is it?
A little more?
That's right.
It's getting better and better.
It's a different thing.
The smell is completely different.
Is it about this much?
Yes.
I'll turn off the heat.
The color is completely different.
It's amazing.
The aroma comes out so much.
The aroma is completely different.
I'm surprised.
The color is beautiful, too.
That's right.
The aroma is amazing.
It's different.
This aroma is healing.
That's right.
It's amazing.
When the tea I just made was cooked,
It became like this.
It's a big transformation.
It smells so good.
The whole room is covered in aroma.
I want to deliver it to the camera.
Really.
I want to deliver it.
I want you to smell it.
I'm going to add the Houji tea.
I'm looking forward to it.
Yamada will add the Houji tea that Kubo made.
In the case of Houji tea,
I pour hot water.
That's right.
It's different.
The aroma of hot water stands out.
I see.
Even more.
Yes.
The soaking time is 60 seconds.
It's about 30 seconds.
It's short.
It's okay.
There's hot water in it.
I see.
Thank you very much.
Please try it.
It's true.
The color is completely different.
Thank you very much.
It's beautiful.
It's different.
It's a tea that's been brewed in Japan.
I can't think of the same tea as before.
Thank you very much.
Mmm!
It's different!
It's so good!
How is it?
Mmm!
It's totally different.
It's very fragrant.
Really.
Right?
The taste changes so easily.
That's right.
It's a little deeper than before.
Old people don't have much caffeine, so it's good for children.
You can drink it before going to bed.
That's right.
It's delicious.
We've had a taste of the tea.
Next, I'd like to explain how to make it.
That sounds cool.
Like this.
That's right.
Did you know that you can make green tea, oolong tea, and black tea from just one tea?
I didn't know that.
I thought it was a different tea.
If you make skin tea, it's called dencha, or black tea.
If you don't have black tea, it's sencha, bancha, or tamaryokucha.
I see.
We've prepared various kinds of tea leaves.
What kind of tea leaves are they?
The first one is sencha.
This is the tea that is usually drunk.
I see.
It's a familiar tea.
The next one is tencha.
Tencha.
This is the tea before matcha.
I see.
If you use this, it will turn into matcha.
I see.
That's right.
This is brown rice tea.
This is brown rice tea with matcha.
It's made by mixing brown rice with tea leaves.
That's amazing.
It's completely different.
This is hojicha, which is now brown.
Hojicha.
It's brewed with fire.
It's hojicha.
I can tell the difference by looking at it.
But it's basically the same.
That's amazing.
There are many different kinds of tea leaves.
That's amazing.
There are many different kinds of tea leaves.
That's right.
There are many different kinds of tea leaves.
That's amazing.
It's a natural material.
It's very deep.
Is Japanese tea drunk all over the world?
That's right.
It's becoming a healthy thing.
Japanese tea is becoming popular.
Matcha is also being sold overseas.
That's right.
All the Japanese tea we drink is domestic, right?
That's right.
It's 100% domestic in Japan.
That's amazing.
Japan is proud of it.
That's right.
That's amazing.
This time, we were surprised by the difficulty of producing tea and the variety of tastes.
Next time, we will also introduce recipes using tea.
Please watch the next video.