The Making of SETOUCHI CRAFT TEA Vol. 3: Japanese Mint × Setouchi Sencha
Here, we would like to share the story behind the creation of SETOUCHI CRAFT TEA.
Starting in August 2023, we have been working to create one blend tea each month, combining products from the Setouchi region with Setouchi tea. It may be a long journey before these blends become finished products, but we hope you will enjoy following the process along the way.
SETOUCHI CRAFT TEA is our way of expressing the discovery of new charms of the Setouchi region through tea. We hope you will enjoy ingredients from Setouchi that are not yet widely known and, through their fusion with Japanese tea, discover values within tea that may not have been noticed before.
October's SETOUCHI CRAFT TEA
A Blend of Japanese Mint and Setouchi Sencha
Mr. Nakao's herb garden, with its rows resembling the ridges of a tea plantation. All of the herbs are grown without the use of pesticides.
The Japanese mint featured in this month's blend turns out to be an even more hidden specialty of Hiroshima than the figs introduced in the previous article.
Japanese mint has a long history. It is said that around the year 1200, Eisai, a Buddhist monk from present-day Okayama Prefecture who brought tea seeds from China to Japan, also introduced mint from China at around the same time.
Eisai is regarded as one of the most important figures in the history of Japanese tea. As someone involved with tea, I was surprised to learn that Japanese mint was introduced to Japan around the same time as tea. Until then, mint had not been on my radar at all. It must have been considered a valuable plant, much like tea itself. As a result, its cultivation spread throughout the Chūgoku region, including Okayama Prefecture, although today most production takes place in Hokkaido.
Later, during the Edo period, a man named Sato Genzaburō, from the Ekiya area near Sera and Onomichi, is said to have independently developed a method of distillation and shared the technique with others. This led to the cultivation and distillation of mint throughout the surrounding region.
I learned this history from Mr. Nakao of Hare no Kōgen in Sera, who mainly grows organic herbs without the use of pesticides.
"There are various varieties of mint. For this project, I planted a variety called Akamaru, which was developed during the Taishō period, and propagated it myself from seedlings," Mr. Nakao explained.
Mr. Nakao has been a great partner to us. He often helps with tea harvesting during the picking season and joins us for tasks such as mowing the fields.
He is working to revive the cultivation of Japanese mint in Sera, where it was once grown in Hiroshima Prefecture. Sera's cool climate makes it less susceptible to insect damage and well suited to cultivation without the use of pesticides. Since Japanese mint is also successfully grown in cool regions such as Hokkaido, I believe Sera is a suitable place for its cultivation as well.
The Akamaru variety releases an intense, refreshing aroma that quickly fills the surrounding area.
Japanese mint is harvested using the same type of small-scale machinery often used in tea fields, and I continue to be surprised by the many similarities between mint and tea. I have even been quietly wondering what would happen if mint were processed in the same way as tea—steamed, rolled, and then dried.
Mr. Nakao grows many herbs in addition to Japanese mint, including holy basil. One of the great things about herbs is that they are naturally caffeine-free and leave you feeling refreshed. They also offer a wide variety of aromas that can be enjoyed depending on your mood.
There is still so much I do not know about herbs, and I hope to continue learning more about them in the future.