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...
Farming Japanese Tea
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...
Sencha is a type of tea made by steaming the leaves, then rolling them multiple times into needle-like shapes. As green tea is a non-oxidized...
At the end of May, we often receive questions from customers asking, “When will the new tea (sencha) go on sale?” However, just because the...
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...
