Daiki T.

Founder & CEO

April Farming Updates: Rice Planting, Baby Ducks and Chickens, and Bud Growth

April marks the beginning of our busiest season, with rice planting and the shading of our tea plants both demanding our full attention.

We plant our rice only once a year, and since we serve it to our lunch and overnight guests, we put our heart and soul into the process. After meticulous "shirokaki" (soil puddling) to ensure a level surface and excellent water retention, we chose to plant "Kinumusume" this year—a variety newly developed for its resilience against the intense summer heat.

Starting in 2025, we introduced Aigamo ducks as a natural solution for weed and pest control. We receive a specific breed called "Kyo-chagamo" from a company in Uji, Kyoto. Last year, the results were astounding; we had almost no weeds and saw an increase in yield. As the ducks swim, they stir up the water, clouding it so sunlight cannot reach the soil to trigger weed growth. They also feast on soft weeds and insects. Above all, they are adorable, which brings so much joy to us and our guests alike. However, last year we lost more than half of them to crows and weasels, so this year we are implementing strict measures to protect them.

In our wish to provide guests with as much homegrown produce as possible, we have also started poultry farming. We took on the challenge of hatching them ourselves, successfully raising seven chicks from forty eggs. We’ve built a coop between the rice fields and the vegetable garden visible from our shop, and we plan to let them outdoors in mid-May. If all goes well—and if we have enough hens—we expect to start collecting eggs around autumn. We plan to mix green tea into their feed, as it is said to improve their immunity and produce more delicious eggs.

As for our tea, growth was a bit slow this year due to the lingering cold. We experienced some frost damage during several very cold days in mid-April. Since then, however, it has been warm and steady. As of late April, the buds are growing rapidly, and we are currently racing to finish the "shading" (covering) process. This year, we have installed many more trellises to increase our production of hand-picked Matcha, and we also plan to boost the output of our Sencha, which sold out instantly last year. To better handle the physical demands of the peak tea season, I have been training my lower body since September. I’m looking forward to seeing the improvement in my performance!

It is a hectic time, but undoubtedly the most exciting season of the year!

Misato T.

Co-Founder, Head of Design & Operations

Now is the Time for a Strict Definition of "Matcha" and a Commitment to Quality

I found a fascinating article in Sa-ron (April 2026 issue, No. 98), the bulletin of the Japan Tea Instructor Association, and would like to quote and discuss it here.

2025 Matcha Exports Reach All-Time High

According to government export statistics, the export of "powdered tea" in 2025 reached 8,717 tons (approx. 1.7x year-on-year) with a value of 60.3 billion yen (approx. 2.2x). These are record-breaking figures, driven by the global Matcha boom.

However, we need to look closer at what exactly is being classified as "powdered tea."

(Source: Ministry of Finance Trade Statistics / MAFF Agricultural Affairs Bureau Report: Powdered Tea Export Performance Table)

What is Matcha?

Authentic Matcha refers to tea made from Tencha—leaves that have been shaded to increase umami and processed specifically in Tencha factories.

However, as demand has spiked, there is an increasing trend of using "substitutes" or blends. These include "Aki-ten" (autumn leaves processed like Tencha but without shading) and "Moga" (unshaded leaves processed in standard Sencha factories). Strictly speaking, these are "powdered green teas" and should not be called "Matcha." Yet, because there is no legally strict definition, they are ultimately sold as "Matcha" at the retail level.

At Least Half of "Powdered Tea" is "Fake Matcha"

According to 2024 production data from the Japan Tea Produce Association, the production volume of Aki-ten and Moga is almost equal to that of genuine Tencha (first and second flush).

This suggests that at least half of the tea sold as Matcha is either not Matcha at all, or a blend.

Specifically, the average export price in 2024 was 6,927 yen. When you subtract processing, packaging, and labor costs, the raw leaf cost likely sits in the 3,000-yen range. This price point is impossible to achieve using only genuine first and second-flush Tencha.

2025 Average Price of Tencha (1st & 2nd Flush):

• Kyoto: 12,800 yen
• Fukuoka: 5,300 yen

While data for Kagoshima and Shizuoka (the largest producers) isn't listed, it is highly unlikely that their average price for genuine Tencha would drop below 3,000 yen. For comparison, the price of Kyoto’s Aki-ten in 2025 was 1,800 yen. You can clearly see the massive price gap.

The Surge of Chinese Matcha

Simultaneously, Matcha production in China is exploding. In Tongren City, Guizhou Province—dubbed the "Matcha Capital of China"—annual Tencha production is estimated at 4,000 to 6,000 tons. That is a single city rivaling the production of all of Japan. Xinhua News Agency claims that as of 2025, China's powdered tea production has already surpassed Japan's.

Conclusion

Precisely because we are in this era of expansion, Japanese producers and retailers must prioritize quality. We need to establish clear standards for what constitutes "Matcha" and strictly regulate its distribution. At the very least, we must ensure transparency and traceability by providing consumers with clear information on how their tea was grown, processed, and blended.

Hiroki A.

Farm Lead & Head Pâtissier

Analyzing Bud Anatomy: The Importance of "Gaju-shitate" in Tencha Cultivation

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 our own company, we plan to produce Tencha in nearly 90% of our tea gardens.

Tencha is produced by covering the tea plants with materials like black mesh (kanreisha) for over 20 days. This process results in tea leaves with lower catechin levels and higher concentrations of amino acids, such as theanine. Because of this shading, the cultivation period from budding to harvest is prolonged. While the Sencha harvest in Wazuka typically occurs from late April to early May, the Tencha harvest doesn't truly begin until mid-May and can sometimes last until the first week of June.

Visual Note: The scene of Tencha cultivation under kanreisha shading.

The timing for harvesting Tencha is determined by whether the final terminal leaf has opened. Therefore, the harvest window depends heavily on the condition of the buds and the tea trees, in addition to the shading period itself. Let’s take a closer look at the anatomy of the new buds to understand what this means.

Comparison: Bud Count vs. Bud Weight

If we look at the buds, we can distinguish between Gashu-gata (high bud-count type) and Gaju-gata (high bud-weight type). By dissecting them, as shown in the diagram, we can predict the number of leaves expected to unfurl:

• Left (Bud Count Type): Expected to unfurl 6 leaves.
• Right (Bud Weight Type): Expected to unfurl 4 leaves.

This unfurling represents the "time limit" until harvest. In Bud Weight (Gaju) cultivation, there is a longer grace period before picking. This allows for an extended shading period, which is essential for creating high-quality products with the flavor profile suited for premium Matcha.

Conversely, with the Bud Count (Gashu) type, the leaves may begin to harden before the necessary shading period is complete. Having a tea garden optimized for "Bud Weight" provides a significant competitive advantage in Tencha cultivation.

Seiya (Alan) H.

Tea Production Lead

Tea Ceremony Utensils

This month, in the tea ceremony, the utensils necessary to offer usucha (thin tea) and koicha (thick tea) to guests are brought out.

First, what are called kaichūbutsu (items carried on the person): a fukusa (silk cloth) and kaishi (paper) are carried at the chest of the kimono.

From the beginning of the procedure, there is always hot water in the kettle, already with the charcoal fire lit.

The utensils from here are brought in during the procedure.

• Tea Bowl:  Inside the tea bowl, the following three utensils are arranged and carried into the room:
  • Chakin:  A white cloth, placed in a state of being wetted with water and wrung out. The chakin is mainly used to wipe water from the tea bowl.
  • Chashaku: A spoon-shaped utensil made of bamboo, used to transfer matcha from the tea container to the tea bowl.
  • Natsume: A lacquered container for usucha, named for its resemblance to the jujube fruit.

• Mizusashi: Used to add water to the kettle or to lower the temperature. There are porcelain ones and also ceramic ones.
• Kensui:  Used to discard water that is no longer needed.
• Hishaku:  Used to scoop hot water from the kettle.
• Futaoki:  After opening the lid of the kettle, it is placed on this futaoki.

Regarding tea containers, since they contain matcha, they are the most precious utensils and are said to be the main feature among the utensils in the room.

•  Natsume or usuchaki: It is lacquered, and because its shape resembles the fruit of the jujube, it is given this name. It is used for matcha for usucha. Usucha can be refilled, and depending on the container, about 20–30 g is carefully arranged. When I was on tea ceremony duty, I first learned how to arrange this matcha, but because I am clumsy, I struggled a lot. The reason it is arranged beautifully like in the photo is because toward the end of the procedure, the guest opens the lid of the natsume and views it, and enjoying the arrangement of the matcha is also part of the flow.
• Cha-ire: Often made of ceramic or porcelain, it contains matcha for koicha. The cloth used to hold the cha-ire is called a shifuku. Basically, it contains the amount of matcha for the number of people (for 2 people, about 8 g).

During the koicha procedure, the cha-ire and mizusashi are placed in the room beforehand, and then preparation for the procedure begins.

• As for basic actions:
  Enter the tea room, carry in these utensils, purify them with the fukusa, present the matcha to the guest, and put away the used utensils—these are the actions of the procedure.

Emma C.

Digital Marketing & Web

Yubune, a Living, Interconnected Ecosystem

April is a month of awakening. As the days grow warmer, it’s not just the tea plants that awaken. Instead, it’s Yubune’s entire ecosystem that comes to life.

At the beginning of the month, sakura flowers emerged all around the valley, before falling to the ground a couple weeks after. Baby gingko leaves started sprouting, and magnolia flowers came and promptly left. At home, we incubated our own baby chickens and they are incredibly cute! And, in our rice field, we recently welcomed 25 baby ducks. They take care of harmful pests and in exchange we take care of them. Many frogs and lizards also reside in these patties. Frogs are great friends - throughout the day, I hear their croaks, and at night, I have gotten used to their song as I fall asleep.

Spring also welcomes some unexpected visitors. Large hornets fly around, stink bugs come into my room, and I’m reminded that farm life means sharing space with everything that thrives in this environment, even the less welcomed guests. In our rice field, I encountered a few leeches, and was bit by one for the first time. I’ve also recently gotten over my childhood fear of spiders - it seems exposure therapy works very well!

Recently, I have gotten a camera, and I’ve really enjoyed going out for walks and taking pictures of what I see. I’ve done so in both good and rainy, cold weather, and I have to say I almost prefer the inclement weather. There is a certain beauty and quietness to observing the world on days when it does not want to be observed. It makes me feel deeply connected to my surroundings.

Seeing so many critters around at all times is also a side of nature that feels more raw and unscripted. To me, the presence of so many friends (and some foes) really reminds me that tea is part of a much larger natural, interconnected ecosystem, one we sometimes forget about. I carry that reminder of our place in nature in my daily work, both in and out the fields. 

Sora N.

Confectionary Assistant

Matcha Galettes Recipe

Hello everyone! It’s May, and the weather is finally starting to warm up. Recently, my main job has been "kabuse" (shading the tea plants) in preparation for the harvest. Compared to last year, I feel I’m acting more independently, and I can really sense my own growth. The processing factory starts up this month as well, so I’m gearing up to give it my all!

For this post, I’d like to introduce a recipe for Matcha Galettes.

Ingredients: 

• Butter: 100g, Cake Flour: 75g, Bread Flour: 15g, Sugar: 70g, Egg Yolk: 1, Almond Flour: 10g, Salt: 2g, Matcha Powder: 7–9g

Instructions: 

1. Bring the butter to room temperature and preheat your oven to 160°C.
2. Place the softened butter in a bowl and mix until smooth.
3. Add the granulated sugar and mix thoroughly.
4. Add the egg yolk and mix, then add the almond flour and mix again.
5. Sift in the cake flour, bread flour, salt, and matcha. Fold gently with a rubber spatula until just combined.
6. Gather the dough into a single mass, roll it out to a thickness of 1cm, and let it chill in the refrigerator for at least 1 hour.
7. Cut the dough into your desired shape (I used a 5.5cm round cutter this time).
8. Mix a small amount of water into an extra egg yolk for the glaze. Brush the surface of the dough, let it dry for 5 minutes, brush again, and then use a fork to score a pattern on top.
9. If you have tart rings (cercles) of a similar size, place them around the dough (this keeps them perfectly round while baking). If not, you can make makeshift rings out of baking paper or aluminum foil (that’s what I did!).
10. If you want a crunchy surface, sprinkle a little granulated sugar on top.
11. Bake in the preheated oven at 160°C for about 30 minutes. (Rotate the baking tray after 20 minutes to ensure even browning for the final 10 minutes).

What makes a Galette different?

I decided to make Matcha Galettes this time. While the ingredients and method are similar to cookies, there are distinct differences.

Cookies offer a lot of freedom with butter ratios and techniques, allowing for textures ranging from light and crispy to crunchy or chewy. They can be thin, thick, piped, or molded—the result varies wildly depending on the recipe.

Galettes, specifically Galettes Bretonnes, are traditional cookies from the Brittany region of France. Their main purpose is to showcase the rich flavor of butter. They are characterized by a high butter content, the use of only egg yolks, and a thick, circular shape. Another hallmark is the slight saltiness from using salted butter or added salt. The texture is unique: a crisp surface with a rich, crumbly "melt-in-your-mouth" interior.

Thank you for reading until the end!

Nicolas D.

New Team Member

Coming back to d:matcha!

This month marks my third visit to d:matcha… My interest for tea and Japan led me here for the first time in 2023. I did an internship, and it went so well I did another one in 2025. Now here I am again, but this time, for a longer time. 

It takes a lot of work and coordinated efforts to make Japanese teas. The d:matcha team is very dedicated and works as one. We follow and adapt to the seasonal changes together. Every day we look at the sky and adapt the schedule accordingly. Making tea is a living process. It brings us closer together, and closer to nature. 

D:matcha strives to make the highest possible quality teas, following its own path. Being a part of this team is a privilege I am grateful for!

Nils G.

New Team Member

The start of my tea journey at d:matcha

This spring, I joined d:matcha and am very excited to be here. I will use this month’s newsletter to introduce myself and my tea journey so far.

When I started drinking tea, I just enjoyed the flavour, usually black teas from Darjeeling. After a while, I discovered Chinese tea ceremonies and immediately liked this art of brewing tea. Ever since then, drinking tea itself has been an enjoyment for me. I grew more curious about different teas and wanted to discover more. So I started trying out all kinds of tea I could get my hands on. During this time, I also began to experiment with the brewing parameters to understand what can be done with tea. I learned about the huge influence terroir has, with Pu-erh tea from different regions. As my curiosity peaked, I started working part-time at a tea store, where I could learn even more about the differences between teas from different countries. But it didn’t stop there. I wanted to learn even more and really get to know tea cultivation and production, which led me right here to d:matcha.

Here, I am able to further explore micro expressions. The different cultivars and tea fields allow me to dive into such a vast world.

Since coming to Japan, I have discovered that there is still so much to learn, so much more tea I want to try, and I hope I can take you on this journey through the world of tea.