The second flush sprouting after apical dominance is broken. With the first flush (Ichiban-cha) harvest behind us, the second flush (Niban-cha) harvest is about to...
Farming Japanese Tea
In Wazuka Town, the global surge in demand for Matcha has led to a significant increase in the cultivation of Tencha—the raw material for Matcha....
In March 2026, we completed the replanting of 4,500 "Ujihikari" saplings. Ujihikari is a cultivar unique to Kyoto. Among the various teas we offer for...
Last month, Daiki-san, Hiroki-san, and I headed to the shores of Lake Biwa. Japan’s largest lake, to learn more about Yoshizu. Yoshizu are traditional woven...
In tea cultivation, fertilizer management is an extremely important factor. This is because the quality of Japanese tea is determined by the amino acid content...
This article is written by Hiroki A. “Natural-shitate” is, as the name suggests, a cultivation method that uses the tea plant’s natural form without any...
