Miecha is tea produced in Mie prefecture.
The warm climate of the annual average temperature of 14-15 degrees suitable for tea cultivation is the advantage of Mie prefecture. It also has the blessings of nature: the Suzuka mountains and the Daiko mountains in northwest and the Ise bay and the Pacific Ocean in southeast. The characters of Miecha are that tea leaves grow healthy and thick leaves provide strong taste until the third brew.
Miecha is produced in the whole region in the prefecture. Kabusecha is mostly produced in north and Fukamushi-sencha in south.
Top production quantity of Kabusecha in Japan
Mie prefecture is a producing area of Japanese tea and produces one third of Aracha (Unrefined tea) in Japan. And the production quantity of Kabusecha produced in north area is the top in Japan.
Kabusecha is tea made by tea leaves grown by covering straw or cheesecloth about 2 weeks before plucking. Tea leaves for Gyokuro and Tencha are cultivated in the same way.
Tea leaves for Kabusecha are covered for around a week, on the other hand tea leaves for Gyokuro and Tencha are covered for over 20 days. That’s why Kabusecha is called the tea between Sencha and Gyokuro. The characters of its taste are mellow and less astringent nor bitter.
Kabusecha is rich in “theanine”, a kind of amino acid. Theanine is a component bringing out sweetness and umami unique to Japanese tea and makes us relaxed. It is thought that Kabusecha makes us relaxed due to the effect of theanine.
Over 1000 years in history of Miecha
Tea produced in Mie prefecture, former Ise Province, is also called “Isecha”. Miecha was certified and registered with the name of “Isecha” as a regional brand of Japan Patent Office in 2007.
There is a record about the origin of Miecha that tea trees were cultivated at Ichijoji temple in Mizusawa town, Yokkaichi city today at the beginning of 900. In the 1800s, Nakagawa Kyoko, the chief priest of Joganji temple, recommended industrial tea cultivation. This led to the increase of tea cultivation around the middle of the 19th century.
Main brands in Miecha
The types of Japanese tea produced in Mie prefecture are mostly Kabusecha and Fukamushi-sencha. There are some brands depending on producing areas but Mizusawacha produced in Mizusawa region in Yokkaichi is famous specially.
The origin of Mizusawacha is that Nakagawa Kyoko started cultivating tea in Kanzan chakinohara with teachings from Kukai, a monk in the 9th century. Mizusawacha is related to the history of Miecha deeply and it is said to be the origin of Miecha produced today.
Main brands in Miecha
Isecha (the whole area)
Igacha (Iga city)
Mizusawacha (Yokkaichi city)
Wataraicha (Watarai town)
Suzukacha (Suzuka city)
Kameyamacha (kameyama city)
Iinancha (Iinan town)
Odaicha (Odai town)