A tale of two factories
Two factories stand right next to Gōda-san’s home: one is new and it is where the tea is processed today. The other is an old structure built 75 years ago. The building with its magnificent natural beams was handcrafted by his great-grandfather, who felled the timber from a mountain forest nearby.
Tools derived from craftsmanship
Upon entering the factory, you will find many tools that are no longer in use and were made before mechanization. Each one of them is a specialized tool with a different shape and form. There are even some tools which their functions are unclear. The attention to detail in the collection of their tools is a reflection of the Gōda family’s passion and craftsmanship for growing and crafting great tea.
Handmade tea translates to profound knowledge
The vents in the ceiling were designed to allow smoke and steam from steaming the tea to escape. The steamed tea leaves are hand-rolled for four to five hours on Japanese washi paper laid on an iron plate. Once they have formed a long and thin shape, they have become sencha. Gōda-san has also learned this traditional hand rolling technique. The sensations his hands remember serves as an important tool that guides him to determine how much the tea leaves need to be steamed.
Maintenance and customization
Maintaining modern mechanized tools is a part of the job. Gōda-san who graduated from an industrial college does his own welding for repairs, as well as designing and making original motorized tools to increase efficiency and quality. As was the case in the past, farm tools today are still colored red so they can be easily found in the green tea farms when they are left behind.
Tea lives on, even after the picking process
Fermentation of tea leaves begins the moment they are picked and continues to evolve from moment to moment. After picking, the tea leaves are steamed, bruised and dried. The condition of the leaves at each phase of the process is closely monitored, and different values are inputted for each tea according to the type of tea leaf, thickness and the quality of the year – all of this data is used to achieve the targeted flavor. Even though the machine does the work, Gōda-san and his father determine the commands using their experience and expertise. They strive to craft their ideal tea with the same level of attention and care as the old days.
Ongoing journey
Gōda Seicha’s Okumidori is crafted with uncompromising craftsmanship at every phase of the process. Its flavor changes every year just like wine which makes this tea more fascinating. The pruning process is hard on the tea, and the blocking of the sunlight – kabuse – is like fasting for the tea. At the end, they only harvest what the plant gives them. This is why Gōda-san dedicates his life to tea making with a strong sense of gratitude and love. Only when the tea drinkers are satisfied, can Gōda-san feel like his job is done, and his next challenge begins.
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