CHAMART

What is CHAMART

CHAMART connects people and TEAs around the world. The concepts of CHAMART are “PEACE & LOVE and TEA and “Drink LEAF TEA Protect Nature”.

CHAMART introduces and connects local tea farmers, tea sellers, tea shops and tea tourism to the world.CHAMART knows many good quality teas, tea farmers, tea sellers, tea shops, tea tourism and has the knowledge about JAPANESE TEA. Although CHAMART does not have its own tea fields and factory, CHAMART can introduce good tea for your health and the environment and respond to your requests about JAPANESE TEA.

CHAMART is run by YUtoMI Solutions Co., Ltd. YUtoMI Solutions Co., Ltd. provides the services of English/Japanese translation & interpretation, English lesson, coordination about tea between Japan and overseas, etc..
www.eigohelpers.com/english/
For any inquiry and question about tea, please contact us.
Please read our Privacy Policy before you contact us.
If you accept, then please contact us.

CHAMART
YUtoMI Solutions Co., Ltd.
Skype: CHAMARTtea
Tel: +81(0)90-4401-8774
Address: Kakegawa, Shizuoka, Japan

Powdered HOJI-CHA from Haruno

Basic information

Type of tea

Powdered HOJI-CHA (Powdered roasted green tea)

Producers of tea

A tea cooperative association

Characteristic of tea

Leaf (particle size)

Powder 60 mesh pass

Color of brewed tea

Dark brown

Flavor

Rich roasted aroma, bitter

Other

Powdered HOJI-CH has many ways for use, such as making bagels, bread, waffles, muffins, ice cream, drinks (shakes, lattes, a type of espresso), etc..

Cultivation & processing

Organic farming (certified ORGANIC JAS *1)

○

CHAGUSABA farming method *2

△

The tea is cultivated using the CHABUSABA farming method in non-GIAHS (Globally Important Agricultural Heritage Systems) recognized areas, and the amount of CHAGUSA (grass) for tea fields is small.

Processing

The tea is processed into crude tea at a tea processing factory by the tea cooperative association in Haruno, Hamamatsu City. Next, the crude tea is roasted and powdered at a tea dealer’s factory. Then, the powdered HOJI-CHA is packed at a different factory of a tea dealer certified as mini HACCP *3 in Kakegawa City. All these factories are certified as Organic JAS.
In Japan most small or medium-scaled tea cooperative associations and tea dealers cannot afford to install all the machines needed to process crude tea & refined tea and make powdered tea, because each machine is expensive. Thus, they work on the division of labor in cooperation with each other.

*1Organic JAS

Organic JAS: The JAS (Japanese Agricultural Standard) System is based on the Law Concerning Standardization, etc. of Agricultural and Forestry Products (Law No.175, 1950) which governs all the agricultural and forestry products, except for liquors, drugs, quasi-drugs and cosmetics. The organic JAS system has been further developed with the addition of the JAS Standards for organic livestock products, organic processed foods of animal origin and organic feeds which took effect in November 2005.
Source: Ministry of Agriculture, Forestry and Fisheries website
https://www.maff.go.jp/e/policies/standard/jas/index.html
https://www.maff.go.jp/j/jas/jas_kikaku/
Japanese tea certified as Organic JAS is considered to be conformed to equivalent standards as EU produced organic goods and the Japanese tea labeled Organic can be imported to EU if the product satisfies fixed conditions. However, it does NOT mean that the Japanese tea can be certified as EU organic food.

Reference:
European Commission, Food, Farming, Fisheries > Farming > Organic farming > Trade in organics
Importing organic produce
https://ec.europa.eu/info/food-farming-fisheries/farming/organic-farming/trade_en
農林水産省 Ministry of Agriculture, Forestry and Fisheries HP
有機食品の検査認証制度
https://www.maff.go.jp/j/jas/jas_kikaku/yuuki.html
For the information about importing an organic product into the European Union, please refer to the page “How to create a new COI, TRACES TRAde Control and Expert System”
https://webgate.ec.europa.eu/cfcas3/tracesnt-webhelp/Content/E_COI/I.%20How%20to%20create%20a%20new%20COI%20.htm

*2“CHAGUSABA farming method”

A traditional circular agricultural tea farming method “CHAGUSABA” has been conducted primarily in Shizuoka Prefecture for many years.
CHAGUSABA means semi-natural grasslands and CHAGUSA is grass for tea fields. There is much pampas grass, bamboo grass, etc. around the tea fields. Farmers mow the grass and cut them into pieces, then put the cut grass in the furrows between the rows of tea bushes. The grass prevents soil flow & growth of weeds and becomes compost.
The sunlight can reach small flora and fauna because of cutting the grass. Thus, they can continue to live.

Shizuoka's CHAGUSABA farming method (Traditional Tea-grass Integrated System in Shizuoka) conducted in these four cities (Kakegawa, Kikugawa, Makinohara and Shimada) and one town (Kawanehon) in Shizuoka Prefecture was certified as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO) in 2013. However, CHAGUSABA farming method has been conducted in some places other than these five locations in Shizuoka Prefecture and in some other prefectures of Japan as well.

Reference:
Traditional Tea-grass Integrated System in Shizuoka
GIAHS Globally Important Agricultural Heritage Systems
Food and Agriculture Organization of the United Nations
http://www.fao.org/giahs/giahsaroundtheworld/designated-sites/asia-and-the-pacific/traditional-tea-grass-integrated-system-in-shizuoka/en/

*3Mini Hazard Analysis and Critical Control Point (HACCP)

Mini Hazard Analysis and Critical Control Point (HACCP) is a monitoring system that ensures the safety of all products by continuously monitoring critical steps in manufacturing. This system was established in the United State in the 1960's. Japan introduced the system in 1996, and Mini HACCP was authorized by local authorities in Japan.

Reference:
厚生労働省 Ministry of Health, Labour and Welfare
HACCP（ハサップ）
https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/haccp/index.html

*EU Maximum Residue Level (MRL) of Pesticides

The tea leaves that CHAMART introduces on the website are certified as Organic JAS. In addition, the tea leaves have been examined for EU Maximum Residue Level (MRL) for pesticides of simultaneous analysis by an examination organization in Germany before. The results of the examination satisfied the EU regulation. CHAMART will arrange the examination again as needed.

Reference:
European Commission > Food Safety > Plants > Pesticides > Pesticides Database
https://ec.europa.eu/food/plant/pesticides/eu-pesticides-database/public/?event=homepage&language=EN
European Commission > Food, farming, fisheries > Food Safety > Plants > Pesticides > Search products EU Pesticides database
https://ec.europa.eu/food/plant/pesticides/eu-pesticides-database/products/?event=search.pr
Selected product: Teas
Code Number 0610000, Name Teas Scientific, Name Camellia sinensis
https://ec.europa.eu/food/plant/pesticides/eu-pesticides-database/products/?event=details&p=243

*Examination of Radioactive materials in tea cultivated in Shizuoka Prefecture

Shizuoka Prefecture conducted testing for radioactive materials in tea cultivated in Shizuoka Prefecture from 2011 to 2018, after the accident at the Tokyo Electric Power Company Fukushima Daiichi Nuclear Power Station in 2011. The inspection of crude tea and leaves was conducted in 2011, and inspection of brewed tea was conducted from 2012 to 2018. The results from 2012 to 2018 were below the detection limit. Additionally, by the Japanese government's policy, tea cultivated in Shizuoka Prefecture was excluded from items required to be tested in 2018. Thus, Shizuoka Prefecture stopped testing from 2019. Due to the above-mentioned reasons, CHAMART judged that it was not necessary to test for radioactive materials in tea cultivated in Shizuoka Prefecture. However, CHAMART tested two of its teas (MATCHA and powdered HOJI-CHA) to be sure in January 2020. The result of examination was below the detection limit.

Reference:
静岡県HP 農畜水産物の放射性物質検査について
Shizuoka Prefecture’s HP “Examination of Radioactive materials in agricultural, livestock and marine products”
http://www.pref.shizuoka.jp/kousei/ko-520/syokuhin/housyanoukeikaku.html

Powdered HOJI-CHA from Haruno

Young tea trees

Plucked tea leaves

Place of production

Haruno is located about 400 meters above sea level in the northern part of Hamamatsu City and is surrounded by mountains. There is rich spring water, and morning fog is generated. The temperature difference between day and night is extreme. These contribute to producing a good tea. The hours of daylight are shorter than in the flatlands which reduces bitterness and astringency, but increases umami (glutamine flavor).

Profile of tea farmers

Fusion of old and new generations
The association is formed from about 30 tea farmers’ families. They are conducting organic tea farming in cooperation with each other.
The members are cultivating organic tea from their own tea fields, and the tea leaves are processed into crude tea at their common factory certified as Organic JAS. The crude tea is bought by tea dealers who process and refine the leaves into SENCHA (steamed green tea), roast the leaves into HOJI-CHA, or make powdered tea. Other than this, each tea farmer family　also makes their own teas, such as SENCHA, HOJI-CHA, WAKOCHA (Japanese black tea), etc. and then sell it by themselves.
Some members are the younger generation. They moved to Haruno from other areas to begin tea cultivation. A lack of successors for tea farmers has been increasing due to aging and depopulation in Haruno. Thus, the local tea farmers welcomed the young people. The young farmers help with work that the old farmers cannot do.
Living in the mountain area is inconvenient and not easy, but people are cultivating tea and other crops by coexistence with nature in Haruno.

Powdered HOJI-CHA from Haruno

HOJI-CHA/MATCHA muffins & bagels

HOJI-CHA espresso & HOJI-CHA au lait

HOJI-CHA waffle & HOJ-CHA Latte

HOJI-CHA/MATCHA shakes

HOJI-CHA/MATCHA bagels

1 teaspoon of Powdered HOJI-CHA is around 2g

The muffins, bagels and drink were made by cafe TOM.
https://www.instagram.com/cafetomkakegawa/
The waffles were made by sam’s café & handmade craft
https://thumbsup.hamazo.tv

How to use TEA

Brewing tea method

CHAMART's recommendation

Marshmallow HOJI-CHA Latte

Mix 1 teaspoon of HOJI-CHA powder (2g) into 50cc of hot water in a heat-resistant cup. Add sugar if desired.
Add 150 cc of milk and 2 marshmallows and heat in microwave at 800 watts for 1 minute.
Remove from microwave and stir with a spoon.
Warm up again at 800 watts for 20 to 30 seconds.
Warning: If you heat in the microwave for 1.5 minutes continuously, the contents of the cup will overflow.

HOJI-CHA Espresso

Put 1g of powdered HOJI-CHA into an espresso cup, add boiled water, then stir.

Drink and eat TEA LEAF and protect Nature

Now people don’t drink much freshly-bred tea due to emerging cheap tea in plastic bottles. Tea in a plastic bottle is convenient, but use of many plastic bottles is an environmental problem. If you buy and brew their organic tea, at a good price for the tea farmer, it means that you also maintain the environment through the tea farmers.
If you eat used organic tea leaves, you don't generate food scraps. It is good for the environment, and you can be a part of circular agriculture.
CHAMART creates the recipes for organic tea leaves.

MATCHA
Powdered special high-quality green tea from Kakegawa

CHAMONJI at Mt. Awagatake

New tea shoot

CHAGUSABA farming

Place of production

Kakegawa is one of the famous tea production areas in Japan, and has many tea fields in flat land and in mountain areas. The cancer mortality rate of Kakegawa City is the lowest among cities in Japan with populations over 100,000. It is said that people drink a lot of tea in a day, and it may be related to that fact.
Kakegawa City has conducted a study in its city that investigated the connection between green tea and effects of improving life style related diseases.
CHAGUSABA farming method has been conducted for many years at several locations in Kakegawa City. CHAGUSABA farming method is a circular agriculture that maintains the environment around tea fields and is certified as a Globally Important Agricultural Heritage System (GHIAS) by Food and Agriculture Organization (FAO) of the United Nations.

Profile of tea farmers

Respect nature and cultivate tea

The tea garden was established in 1915. The philosophy of the tea garden is respect for nature and cultivating tea. These tea farmers do not want to destroy the ecosystem using agricultural chemicals. Thus, they work to make a rich soil using many microscopic organisms and organic compost. If they encounter a problem or difficulty, for example harmful insects, they observe the tea fields and the environment carefully to find a solution. The owner of the tea garden says that it is important to observe the tea fields daily. The owner and staff are always trying to find new methods of cultivating as well as improving tea processing machines in order to make a good tea.
They make various types of tea such as MATCHA, FUKAMUSH-CHA (deep-steamed green tea), WAKOCHA (Japanese black tea), HOJI-CHA (roasted green tea), powdered tea, etc..
They provide a place where people can enjoy their tea and a chance for children to have an experience picking tea leaves to learn about tea. They also contribute to the local community through tea.

MATCHA
Powdered special high-quality green tea from Kakegawa

Iced MATCHA

MATCHA/HOJI-CHA shakes

MATCHA/HOJI-CHA waffles

MATCHA/HOJI-CHA ice cream

MATCHA/HOJI-CHA bagels

1 teaspoon of MATCHA is around 2g

The muffins, bagels and drink were made by cafe TOM.
https://www.instagram.com/cafetomkakegawa/
The waffles were made by sam’s café & handmade craft
https://thumbsup.hamazo.tv

How to use TEA

Brewing tea method

CHAMART's recommendation

Marshmallow MATCHA Latte

Mix 1 teaspoon of MATHCA powder (2g) into 50cc of hot water in a heat-resistant cup. Add sugar if desired.
Add 150 cc of milk and 2 marshmallows and heat in microwave at 800 watts for 1 minute.
Remove from microwave and stir with a spoon.
Warm up again at 800 watts for 20 to 30 seconds.
Warning: If you heat in the microwave for 1.5 minutes continuously, the contents of the cup will overflow.

Drink and eat TEA LEAF and protect Nature

Now people don’t drink much freshly-bred tea due to emerging cheap tea in plastic bottles. Tea in a plastic bottle is convenient, but use of many plastic bottles is an environmental problem. If you buy and brew their organic tea, at a good price for the tea farmer, it means that you also maintain the environment through the tea farmers.
If you eat used organic tea leaves, you don't generate food scraps. It is good for the environment, and you can be a part of circular agriculture.
CHAMART creates the recipes for organic tea leaves.

SENCHA “KIYORAKA” from Kakegawa

Association members

Normalizing the abandoned tea fields

Place of production

The northern part of Kakegawa City, Shizuoka Prefecture, Japan.
The area is located near the upper Haranoya River and is surrounded by mountains which include the Japanese Alps. There is clean air and water, and fog is generated often in the area. The temperature difference between day and night is extreme. This contributes to producing a good tea. The hours of daylight are shorter than in the flatlands and makes the leaves thin and soft, so that these can be eaten after brewing.

Profile of tea farmers

Normalizing the abandoned tea fields

Mainly 9 out of 26 members, from sixties to eighties began cultivating tea organically in 2015 to add value to the tea and protect the environment for the next generation.
The members once survived by tea farming using chemicals, the same as other areas. However, due to the falling of wholesale tea prices, and lack of successors for tea farming, some members became unable to maintain their tea fields. The abandoned tea fields were increased. They discussed the dissolution of the association once, but decided to begin organic tea farming in 2015 for added value to their tea and to sustain their tea fields.

For younger generations

It takes at least three years to obtain Organic JAS certification in Japan. Additionally, productivity is reduced, and a farmers’ income becomes unstable during those three years. This especially means that young members who have to feed their families are unable to do organic farming. Therefore, mainly the members who are pensioners, from sixties to eighties, conduct organic cultivation for the association while doing their own works. First, they began to normalize the abandoned tea fields with overgrown tea trees located in the highest places in their district. With much difficulty and effort, they received Organic JAS certification after a three-year period. They are now expanding their organic tea fields and would like to establish a tea business which can bring a stable income for young tea farmers.

SENCHA “KIYORAKA” from Kakegawa

Pound cake & ice cream with used tea leaves and SENCHA

Creamy pasta with used tea leaves and canned tuna

Yoghurt shake with used tea leaves

SENCHA with fruit

SENCHA with mint leaves

1 teaspoon of SENCHA leaf tea is around 2 to 3g

How to use TEA

Brewing tea method

CHAMART's recommendation

Breakfast with SENCHA “KIYORAKA”
SENCHA, yogurt, and scrambled eggs with used tea leaves

Pour boiled water into a tea pot, then pour the water into a tea cup or mug (around 200 to 220cc). You can warm up the tea pot and cup and cool down the temperature of boiled water (around 85℃) by doing this. The feel of a cup with 85℃ water is such that you can hold the cup somehow. Be careful not to bur yourself.
Sensitivity the hotness is depends on the person or the cup.
Use 1 or 1.5 teaspoons of leaf tea (about 3 g), and pour the water into the tea pot from the cup.
Brew the tea for 3 to 5 minutes. If you like bitterness, brew for 5 minutes.
Pour the tea into the cup.
Put half of the used tea leaves, some yogurt, and fruit or jam into a small dish and stir. Yogurt with used tea leaves is made.
Mix the other half of the used tea leaves with an egg and chopped tomato, and put them into a heat-resistant dishware. Then, heat it at around 800 watts for 1 minute in a microwave. Scrambled egg with used tea leaves is made.
Putting a little squeezed lemon can prevent brown discoloration in used tea leaves.

Cold brewing

Put 3 to 5 teaspoons of leaf tea (6 to 10g) and 1 litter of water into a bottle.
Place in the fridge for 1 to 3 hours.

Adding seasonal fruits and honey is also good.
CHAMART recommends the water is cooled, boiled water or mineral water.
You can use leftover tea leaves with pasta, soup, or other dishes.

TEA FARMER's recommendation

Put 2.5 or 3 teaspoons (5 to 7g) of leaf tea into a tea pot and, pour 1/4 cup (50cc) of cold water into the pot. Then brew the tea for 5 minutes.
Pour 1 cup (200 cc) of boiled water into the pot, and brew the tea for 3 minutes

You can enjoy tea with strong umami (glutamine taste).
You can brew more with the tea leaves as you like it.
For brewing a more bitter and fresh taste, brew in boiled water for 1 to 2 minutes.

Drink and eat TEA LEAF and protect Nature

Now people don’t drink much freshly-bred tea due to emerging cheap tea in plastic bottles. Tea in a plastic bottle is convenient, but use of many plastic bottles is an environmental problem. If you buy and brew their organic tea, at a good price for the tea farmer, it means that you also maintain the environment through the tea farmers.
If you eat used organic tea leaves, you don't generate food scraps. It is good for the environment, and you can be a part of circular agriculture.
CHAMART creates the recipes for organic tea leaves.

FUKAMUSHI-CHA “JADE” from Kakegawa

CHAMONJI at Mt. Awagatake

New tea shoot

CHAGUSABA farming

Place of production

Kakegawa is one of the famous tea production areas in Japan, and has many tea fields in flat land and in mountain areas. The cancer mortality rate of Kakegawa City is the lowest among cities in Japan with populations over 100,000. It is said that people drink a lot of tea in a day, and it may be related to that fact.
Kakegawa City has conducted a study in its city that investigated the connection between green tea and effects of improving life style related diseases.
CHAGUSABA farming method has been conducted for many years at several locations in Kakegawa City. CHAGUSABA farming method is a circular agriculture that maintains the environment around tea fields and is certified as a Globally Important Agricultural Heritage System (GHIAS) by Food and Agriculture Organization (FAO) of the United Nations.

Profile of tea farmers

Respect nature and cultivate tea

The tea garden was established in 1915. The philosophy of the tea garden is respect for nature and cultivating tea. These tea farmers do not want to destroy the ecosystem using agricultural chemicals. Thus, they work to make a rich soil using many microscopic organisms and organic compost. If they encounter a problem or difficulty, for example harmful insects, they observe the tea fields and the environment carefully to find a solution. The owner of the tea garden says that it is important to observe the tea fields daily. The owner and staff are always trying to find new methods of cultivating as well as improving tea processing machines in order to make a good tea.
They make various types of tea such as MATCHA, FUKAMUSH-CHA (deep-steamed green tea), WAKOCHA (Japanese black tea), HOJI-CHA (roasted green tea), powdered tea, etc..
They provide a place where people can enjoy their tea and a chance for children to have an experience picking tea leaves to learn about tea. They also contribute to the local community through tea.

FUKAMUSHI-CHA “JADE” from Kakegawa

Potato potage soup & yoghurt with used tea leaves

Vongole with used tea leaves

FUKAMUSHI-CHA with fruit

Chiffon Cake with FUKAMUSHI-CHA

Cheesecake with FUKAMUSHI-CHA

1 teaspoon of FUKAMUSHI-CHA leaf tea is around 2 to 3g

How to use TEA

Brewing tea method

CHAMART's recommendation

Pour boiled water into a tea pot, then pour the water into a tea cup or mug (around 200 to 220 cc). You can warm up the tea pot and cup and cool down the temperature of boiled water (around 85℃) by doing this. The feel of a cup with 85℃ water is such that you can hold the cup somehow. Be careful not to bur yourself.
Sensitivity the hotness is depends on the person or the cup.
Use 1 or 1.5 teaspoons of leaf tea (about 3g), and pour the water into the tea pot from the cup.
Brew the tea for 3 to 5 minutes. If you like bitterness, brew for 4 or 5 minutes.
Pour the tea into the cup.
Try several combinations to find your favorite strength.
You can brew more with the tea leaves as you like.

Potato potage with used tea leaves

After making a cup of FUKAMUSHI-CHA, keep the used tea leaves.
Cut a small potato into pieces and heat them in a microwave at 800 watts for about 1.5 minutes.
Put the potato pieces, used tea leaves, 200cc of milk, and 100cc of water into a mixer and blend.
Put the mixed contents and some butter into a small pan and heat over medium heat.
Add salt and pepper to taste.

Cold brewing

Put 3 to 5 teaspoons of leaf tea (6 to 10g) and 1 litter of water into a bottle.
Place in the fridge for 1 to 3 hours.
Adding seasonal fruits and honey is also good.
CHAMART recommends the water is cooled, boiled water or mineral water.
You can use the used tea leaves with pasta, soup and other dishes as well.

FARMER’s recommendation

Put 2.5 or 3 teaspoons (5 to 7g) of leaf tea into a tea pot and, pour 1/4 cup (50cc) of cold water into the pot. Then brew the tea for 5 minutes.
Pour 1 cup (200 cc) of pour boiled water into the pot, and brew the tea for 3 minutes
You can enjoy tea with strong umami (glutamine taste).
You can brew more with the tea leaves as you like it.
For brewing a more bitter and fresh taste, brew in boiled water for 1 to 2 minutes.

Drink and eat TEA LEAF and protect Nature

Now people don’t drink much freshly-bred tea due to emerging cheap tea in plastic bottles. Tea in a plastic bottle is convenient, but use of many plastic bottles is an environmental problem. If you buy and brew their organic tea, at a good price for the tea farmer, it means that you also maintain the environment through the tea farmers.
If you eat used organic tea leaves, you don't generate food scraps. It is good for the environment, and you can be a part of circular agriculture.
CHAMART creates the recipes for organic tea leaves.

HOJI-CHA “SURUGA” from Shizuoka

Association members

Spring water

Place of production

There are three tea cultivating places of the association in Shizuoka City. They are located in different areas of Shizuoka City. All three places are located upstream and surrounded by mountains. There is a clear stream or river in each district. There is clean air and water, and fog is generated often. The temperature difference between day and night is extreme. This contributes to producing a good tea.

Profile of tea farmers

Don’t pollute water, conserve the mountains

Three organic tea farmers' families unionized a tea cooperative association "SURUGA ORGANIC FARM COOP" based on the same philosophy of organic tea farming. All the families are cultivating tea upstream, and there are clear streams or rivers in their region. Spring water comes out from the mountain at the location of one of their tea fields. Their philosophy is “Don’t pollute water, conserve the mountains” and it is a responsibility as a farmer who cultivates tea upstream.
They are cultivating tea to enhance nutritional value and minerals inherent in plant originally, and make a good tea with a good balance of taste and aroma. They are making various Japanese teas, such as SENCHA (lightly-steamed green tea), HOJI-CHA (roasted green tea), GENMAI-CHA (popped-rice green tea), GYOKURO (special quality steamed green tea), WAKOCHA (Japanese black tea). Now they are developing processed tea leaves for cooking.
All the tea families’ factories are certified ORGANIC JAS, two families’ factories are certified JGAP *1, and two farmers are recognized as a JGAP trainer.
One family runs a tea farm inn “Nukumorien Yururi” where you can stay at an old Japanese house and experience picking tea leaves, making tea by hand-rolling, Japanese tea ceremony sado, etc..

Tea farm inn “Nukumorien Yururi”
https://www.instagram.com/kyoukokaasan/

*1Good Agricultural Practices (GAP)

“GAP” is the worldwide standard for Good Agricultural Practices and “JGAP” is a set of certification standards created by the Japan GAP Foundation in 2006. JGAP stands for Japan Good Agricultural Practices.

Reference:
GLOBAL G.A.P.
www.globalgap.org
Japan GAP Foundation
https://jgap.jp

HOJI-CHA “SURUGA” from Shizuoka

HOJI-CHAI

HOJI-CHA jelly

HOJI-CHA risotto

HOJI-CHA with mint leaves

HOJI-CHA with fruit

1 teaspoon of HOJI-CHA leaf tea is around 1g

How to use TEA

Brewing tea method

CHAMART's recommendation

HOJI-CHAI

Pour 150cc of each water & milk and 3 teaspoons (3g) of HOJI-CHA leaf tea into a small pan. Add sugar to taste.
Heat the pan over low or medium heat for about 2 or 3 minutes, and 1 or 2 marshmallows into the pan.
Pour the tea into the cup using a strainer
Adding black pepper, cinnamon or ginger is also good.

HOJI-CHA jelly

Brew HOJI-CHA (3 teaspoons/3g) in 250cc of boiled water for 5 minutes.
Dissolve 5g of gelatin powder into 50cc of hot water (the temperature should be above 80 degree).
Add 250cc of HOJI-CHA, then add sugar and cinnamon to taste.
Put into a container and place in fridge to harden.
After the gelatin has set, break it up with a fork and place in a dish. Then, put mint leaves on it.

HOJI-CHA risotto

Brew HOJI-CHA (3 teaspoons/3g) in 250cc of boiled water for 5 minutes.
Place 100 to 150cc of brewed HOJI-CHA and one small bowl of cooked rice into a small pan.
Cook it at medium heat for a couple of minutes stirring occasionally.
Add salt and pepper to taste. Adding cheese is also tasty.

HOJI-CHA straight/adding mint, black pepper or cinnamon sugar

Pour boiled water into a tea pot, then pour the water into a tea cup or mug (around 200 to 220 cc). You can warm up the tea pot and cup and cool down the temperature of boiled water (around 85℃) by doing this.
The feel of a cup with 85℃ water is such that you can hold the cup somehow. Be careful not to bur yourself.
Sensitivity to heat depends on the person and the cup.
Use 3 teaspoons of leaf tea (3g), and pour the water into the tea pot from the cup.
Brew the tea for 3 to 5 minutes. If you like bitterness, brew for 4 or 5 minutes.
Pour the tea into the cup.
Adding mint leaves, black pepper or cinnamon sugar is also good.
Try several combinations to find your favorite strength.
You can brew more with the tea leaves as you like.

Cold brewing

1. Put 5 to 10 teaspoons of leaf tea (5 to 10g) and 1 litter of water into a bottle.
Place in the fridge for 1 to 3 hours.
Adding seasonal fruits, honey or mint leaves is also good.
CHAMART recommends the water is cooled, boiled water or mineral water.

FARMER’s recommendation

FARMER’s recommendation for 1 cup

Place 3 teaspoons of leaf tea (3g) in a tea pot, and pour 100cc of boiled water into the tea pot.
Brew the tea for 30 to 40 seconds.
Pour the tea into the cup.

Drink and eat TEA LEAF and protect Nature

Now people don’t drink much freshly-bred tea due to emerging cheap tea in plastic bottles. Tea in a plastic bottle is convenient, but use of many plastic bottles is an environmental problem. If you buy and brew their organic tea, at a good price for the tea farmer, it means that you also maintain the environment through the tea farmers.
If you eat used organic tea leaves, you don't generate food scraps. It is good for the environment, and you can be a part of circular agriculture.
CHAMART creates the recipes for organic tea leaves.

GENMAI-CHA “Popped rice green tea” from Shizuoka

Association members

Spring water

Place of production

There are three tea cultivating places of the association in Shizuoka City. They are located in different areas of Shizuoka City. All three places are located upstream and surrounded by mountains. There is a clear stream or river in each district. There is clean air and water, and fog is generated often. The temperature difference between day and night is extreme. This contributes to producing a good tea.

Profile of tea farmers

Don’t pollute water, conserve the mountains

Three organic tea farmers' families unionized a tea cooperative association "SURUGA ORGANIC FARM COOP" based on the same philosophy of organic tea farming. All the families are cultivating tea upstream, and there are clear streams or rivers in their region. Spring water comes out from the mountain at the location of one of their tea fields. Their philosophy is “Don’t pollute water, conserve the mountains” and it is a responsibility as a farmer who cultivates tea upstream.
They are cultivating tea to enhance nutritional value and minerals inherent in plant originally, and make a good tea with a good balance of taste and aroma. They are making various Japanese teas, such as SENCHA (lightly-steamed green tea), HOJI-CHA (roasted green tea), GENMAI-CHA (popped-rice green tea), GYOKURO (special quality steamed green tea), WAKOCHA (Japanese black tea). Now they are developing processed tea leaves for cooking.
All the tea families’ factories are certified ORGANIC JAS, two families’ factories are certified JGAP *1, and two farmers are recognized as a JGAP trainer.
One family runs a tea farm inn “Nukumorien Yururi” where you can stay at an old Japanese house and experience picking tea leaves, making tea by hand-rolling, Japanese tea ceremony sado, etc..

Tea farm inn “Nukumorien Yururi”
https://www.instagram.com/kyoukokaasan/

*1Good Agricultural Practices (GAP)

“GAP” is the worldwide standard for Good Agricultural Practices and “JGAP” is a set of certification standards created by the Japan GAP Foundation in 2006. JGAP stands for Japan Good Agricultural Practices.

Reference:
GLOBAL G.A.P.
www.globalgap.org
Japan GAP Foundation
https://jgap.jp

GENMAI-CHA “Popped rice green tea” from Shizuoka

Mashed potatoes with used tea leaves

Scrambled egg with used tea leaves

Cheese croquettes with powdered HOJI-CHA, MATCHA and used tea leaves of GENMAI-CHA

Rice & miso soup with used tea leaves

GENMAI-CHA

1 teaspoon of GENMAI-CHA leaf tea is around 2 to 3g

How to use TEA

Brewing tea method

CHAMART's recommendation

Pour boiled water into a tea pot, then pour the water into a tea cup or mug (around 200 to 220 cc). You can warm up the tea pot and cup and cool down the temperature of boiled water (around 85℃) by doing this. The feel of a cup with 85℃ water is such that you can hold the cup somehow. Be careful not to bur yourself.
Sensitivity the hotness is depends on the person or the cup.
Use 1 or 1.5 teaspoons of leaf tea (about 3g), and pour the water into the tea pot from the cup.
Brew the tea for 3 to 5 minutes. If you like bitterness, brew for 4 or 5 minutes.
Pour the tea into the cup.
Try several combinations to find your favorite strength.
You can brew more with the tea leaves as you like.
The brown rice absorbs the water, so some amount of water decreases after brewing.

Mashed potato with used tea leaves

Brew GENMAI-CHA (1 teaspoon/2 to 3g) in 250cc of boiled water.
Make mashed potatoes.
Mix the used tea leaves and the mashed potato.
Toasting mashed potato with French bread is also delicious.
Place some mashed potato on a piece of French bread and put some cheese on it. Then toast it.

Scrambled egg with used tea leaves after brewing

Mix used tea leaves with an egg and chopped tomato, and put them into a heat-resistant dishware. Then, heat it at around 800 watts for 1 minute in a microwave. Scrambled egg with used tea leaves is made.
Putting a little squeezed lemon can prevent brown discoloration in used tea leaves.

GENMAI-CHA rice and miso soup with used tea leaves
GENMAI-CHA rice

Brew GENMAI-CHA (2 teaspoons/4 to 5g) in 500cc of boiled water for 5 minutes.
Put 1 cup (200cc) of rice, 250cc of brewed GENMAI-CHA, and half of the used tea leaves into a rice cooker. Add a pinch of salt and stir together.
One half of the brewed tea is for the rice and the other half is to drink.
Push the start button on the rice cooker.
When the rice cooker has finished, open the lid and mix the rice with a rice paddle.

MISO soup with used tea leaves

Boil 200cc of water in a small pan.
Place the other half of the used tea leaves into the pan.
Add 1 teaspoon of miso paste. Add salt to taste.
You can make GENMAI-CHA rice, MISO soup, and 1 cup of GENMAI-CHA

FARMER’s recommendation

FARMER’s recommendation for 1 cup

Place 2 or 3 teaspoons of leaf tea (about 5g) in a tea pot, and pour 100cc of boiled water into the tea pot.
Brew the tea for 30 to 40 seconds.
Pour the tea into the cup.

Drink and eat TEA LEAF and protect Nature

Now people don’t drink much freshly-bred tea due to emerging cheap tea in plastic bottles. Tea in a plastic bottle is convenient, but use of many plastic bottles is an environmental problem. If you buy and brew their organic tea, at a good price for the tea farmer, it means that you also maintain the environment through the tea farmers.
If you eat used organic tea leaves, you don't generate food scraps. It is good for the environment, and you can be a part of circular agriculture.
CHAMART creates the recipe for organic tea leaves.

JAPANESE TEAfrom SHIZUOKA

Register for free entrance to
Tavola 2022

TEAs that CHAMART will introduce
at the trade fairs:
DIVERSITY of JAPANESE TEAs

MATCHA

Powdered
HOJI-CHA

SENCHA

FUKAMUSHI-CHA

HOJI-CHA

GENMAI-CHA

JAPANESE TEA from SHIZUOKA

1Haruno(Hamamatsu)

2Kakegawa

3Shizuoka

Sunlight, clean water and fog for a good tea

SHIZUOKA TEA tourism

CHAGUSABA farming method
Circular agriculture and a traditional farming method
to maintain the environment and biodiversity

Cutting grass exposes small plants and animals to sunlight so they can continue to live.

CHAGUSABA farming method maintains the environment and biodiversity.

Benefits of JAPANESE GREEN TEA

Reduced risk of cancer

Improved cardiovascular
health

Blood sugar balance/
reduced risk of diabetes

Anti-aging

Stress & fatigue reduction/
protection against the common cold

Tea can be used in many ways and products besides drinking.

Green tea has the effect of antiviral
and antibacterial activities. *1

JAPANESE TEAfrom SHIZUOKA

Register for free entrance to Tavola 2022

TEAs that CHAMART will introduceat the trade fairs:DIVERSITY of JAPANESE TEAs

MATCHA

PowderedHOJI-CHA

SENCHA

FUKAMUSHI-CHA

HOJI-CHA

GENMAI-CHA

What is CHAMART

For inquiry

Powdered HOJI-CHA from Haruno

Basic information

Characteristic of tea

Cultivation & processing

Powdered HOJI-CHA from Haruno

Place of production

Profile of tea farmers

Powdered HOJI-CHA from Haruno

How to use TEA

Brewing tea method

Drink and eat TEA LEAF and protect Nature

MATCHAPowdered special high-quality green tea from Kakegawa

Basic information

Characteristic of tea

Cultivation & processing

MATCHAPowdered special high-quality green tea from Kakegawa

Place of production

Profile of tea farmers

MATCHAPowdered special high-quality green tea from Kakegawa

How to use TEA

Brewing tea method

Drink and eat TEA LEAF and protect Nature

SENCHA “KIYORAKA” from Kakegawa

Basic information

Characteristic of tea

Cultivation & processing

SENCHA “KIYORAKA” from Kakegawa

Place of production

Profile of tea farmers

SENCHA “KIYORAKA” from Kakegawa

How to use TEA

Brewing tea method

TEA FARMER's recommendation

Drink and eat TEA LEAF and protect Nature

FUKAMUSHI-CHA “JADE” from Kakegawa

Basic information

Characteristic of tea

Cultivation & processing

FUKAMUSHI-CHA “JADE” from Kakegawa

Place of production

Profile of tea farmers

FUKAMUSHI-CHA “JADE” from Kakegawa

How to use TEA

Brewing tea method

FARMER’s recommendation

Drink and eat TEA LEAF and protect Nature

HOJI-CHA “SURUGA” from Shizuoka

Basic information

Characteristic of tea

Cultivation & processing

HOJI-CHA “SURUGA” from Shizuoka

Place of production

Profile of tea farmers

HOJI-CHA “SURUGA” from Shizuoka

How to use TEA

Brewing tea method

FARMER’s recommendation

Drink and eat TEA LEAF and protect Nature

GENMAI-CHA “Popped rice green tea” from Shizuoka

Basic information

Characteristic of tea

Cultivation & processing

GENMAI-CHA “Popped rice green tea” from Shizuoka

Place of production

Profile of tea farmers

GENMAI-CHA “Popped rice green tea” from Shizuoka

How to use TEA

Brewing tea method

FARMER’s recommendation

Register for free entrance to
Tavola 2022

TEAs that CHAMART will introduce
at the trade fairs:
DIVERSITY of JAPANESE TEAs

Powdered
HOJI-CHA

MATCHA
Powdered special high-quality green tea from Kakegawa

MATCHA
Powdered special high-quality green tea from Kakegawa

MATCHA
Powdered special high-quality green tea from Kakegawa

CHAGUSABA farming method
Circular agriculture and a traditional farming method
to maintain the environment and biodiversity

Improved cardiovascular
health

Blood sugar balance/
reduced risk of diabetes

Stress & fatigue reduction/
protection against the common cold

Green tea has the effect of antiviral
and antibacterial activities. *1