Daiki T.

Founder & CEO

Second-Flush Tea Harvest, MBI, and Aigamo Duck Farming

Managing the Second-Flush Harvest in Summer Heat

July is the season for the second-flush tea harvest (Nibancha). This summer has been exceptionally hot. Even in Yubune—a region in Wazuka, Kyoto known for its relatively cool climate—daytime temperatures exceeded 37°C, with nighttime temperatures remaining above 25°C for days on end. Since working in the fields under such intense heat can be dangerous, we adapted our schedule: starting early at 6:30 AM, taking an extended break (or switching to indoor tasks) during the day, and working from 4:00 PM to 7:00 PM in the evening. We also consolidated our harvesting and processing days to maximize efficiency.

This year, we doubled down on medium pruning (Chugari) across more fields, which halved our second-flush harvest volume compared to last year. However, the tea fields equipped with shaded canopies (Tana) yielded remarkably good buds even for the second flush. This reinforced my decision to expand our canopy coverage further—we have already set up three new Tana locations this year and plan to tackle building our own self-made canopy frames this winter. Compared to the first flush, second-flush tea tends to have a more yellowish hue and a stronger bitterness. However, when paired with ingredients high in fat or sweetness—such as in dairy desserts—this bold bitterness shines without being overwhelmed.

Matcha Business Institute (MBI)

Regarding our educational initiatives, we evolved last year's TBS (Tea Business School) into the MBI (Matcha Business Institute). By introducing an application process and limiting cohort sizes, we enhanced the quality of participation and shifted our focus toward more practical, high-value learning. This session welcomed two participants. The intimate setting allowed for deep, two-way communication tailored to each individual's needs, resulting in exceptionally high satisfaction.

Last year's final TBS class grew to 16 participants with varying levels of background knowledge. To address this, we provided pre-course study materials and held preliminary intake sessions to clarify expectations beforehand. Due to strong demand—especially from active matcha business owners—we have decided to hold another MBI session this December.

Conclusion of the Aigamo Farming Cycle

Finally, July marks the conclusion of our Aigamo (duck-rice) farming cycle. As the rice plants begin to head, the ducks naturally want to feed on the developing grains, making July the ideal time to remove them from the paddies. The Cherry Valley ducks we raised this year reach full maturity in 60 days, perfectly aligning with this timeline.

After building barricades to keep them out of the paddies, we increased their daily feed rations. Watching them grow out of their duckling phase into hearty, ravenous eaters was incredible—though taking care of them was certainly hard work! Even after three meals a day, they were always ready for more. While last year's flock of 10 was reduced to 4 due to crows and weasels, this year we started with 25 and successfully raised 22 to maturity.

Grateful for the time spent caring for them, we have entrusted them to a local processor to prepare the meat, offal, and bones, which we will proudly serve at our farm stay accommodation. We warmly invite you to come and savor our locally raised Aigamo duck cuisine!

Misato T.

Co-Founder, Head of Design & Operations

Why is Organically Cultivated Tea from Kyoto so Rare?

Why Organic Foods Aren't Popular in Japan

In Japan, organic farming accounts for only about 0.7% (approximately 30,000 hectares) of total cultivated land. While large markets for organic foods have formed around the world—led by developed countries such as the United States and Germany—the reality is that the market in Japan is still quite small.

In other words, it can be said that Japanese consumers, to be honest, do not have as much interest in organic foods compared to other developed nations. The fact is that many people in Japan place greater importance on the perfect taste and flawless appearance of a product, without worrying too much about whether it is organic or not.

Additionally, there is a strong sense of trust in agricultural workers in Japan. Even if farmers use agricultural chemicals, consumers believe that they properly follow usage instructions and dosages to minimize any impact on the human body and the environment. Thus, many consumers believe that food safety is guaranteed even if a product is not organic.

Organic Tea Makes Up About 5% of the Total

While organic produce accounts for 0.39% of vegetables and around 0.1% of rice, wheat, and fruits, tea stands at 5% (as of 2022). In fact, among Japanese crops, tea has an exceptionally high proportion of organic cultivation. This is the result of tea farmers making dedicated efforts to expand organic farming with an eye toward overseas markets, where tea is an important export crop.

However, even at around 5%, it is by no means a high number, and when looking at regional breakdowns, the variation is enormous. In the Kyushu region, which is a major tea-producing area including Miyazaki and Kagoshima, the organic proportion exceeds 10%, whereas in Kyoto, the current reality is that it remains low at under 4%.

Why Farmers Are Reluctant to Do Organic Cultivation

The biggest challenge in organic farming is that it requires immense labor and time. In Japan, rural areas are experiencing declining birthrates and aging populations, leading to severe labor shortages. The effort required for weeding in particular is massive, serving as a major source of concern for farmers.

On the other hand, in Kagoshima—where organic tea cultivation is flourishing—tea is grown on a large scale on flat land. Cultivation using large machinery is standard, which significantly reduces the manual labor involved in organic farming. By attaching specialized equipment to large machinery, weeding between rows can be automated. There are also mechanical methods that use water to physically dislodge pests.

Because tea cultivation in Kyoto takes place on small-scale farms situated in mountainous areas, practicing organic farming requires an extreme amount of time and manual labor. Furthermore, because Kyoto tea places great importance on umami, large amounts of fertilizer are applied, making it particularly difficult to manage fields without synthetic pesticides.

The High Barrier of Organic Certification

At d:matcha, we have been working on pesticide-free cultivation from an early stage. However, it was only in 2025 that we officially obtained organic certification. Obtaining organic certification requires high application fees, and at the same time, the internal administrative burden creates a major hurdle for small-scale farmers.

However, believing that having certification would make our hard work clearer and easier to understand for our customers, we decided to get certified. Once we actually went through the process, we found that the increase in internal management costs to strengthen traceability was even larger than expected. In particular, because d:matcha handles everything in-house—from cultivation, processing, and packaging to sales—management is required at every single stage. Now, we feel glad that we obtained the certification as it strengthened our management system, but building that framework during the first year was tough.

At d:matcha, we believe it is essential to communicate the value of the cultivation and traceability management behind this kind of organic farming, and to have our customers appreciate that effort. We will continue to actively share information so that our customers can truly value what we do.

Emma C.

Marketing & Web

Beating the Heat: Cold Matcha!

Temperatures here in Wazuka are creeping close to 40°C, and it feels like heatwaves are sweeping across the globe right now. I was recently in Korea, and midday walks got sweltering pretty quickly. Luckily, their incredible café culture offered the ultimate escape, so I found myself ducking into air-conditioned spots, sipping cold drinks, and browsing local ceramics and stationery shops whenever the heat got to be too much.

That trip was a great reminder that it is officially iced drinks season! There are many traditional tea brewing techniques that are specifically made for keeping cool in hotter seasonal weather, so I'll discuss some in this article.

1. Koridashi (Ice-Brewed Tea)

Translated literally, koridashi means "ice broth". It is a traditional loose leaf tea brewing technique where instead of steeping leaves in hot water to extract flavor compounds, you let ice slowly melt on top of your tea leaves. This creates an incredibly concentrated cold elixir. Since heat is usually what extracts bitterness compounds like catechins, using ice for brewing completely minimizes your tea's bitterness while highlighting other delicate, sweet notes, and in particular, its umami.

Recipe: 8g of high quality tea leaves (we used our 2026 Gyokuro) and ~100g ice cubes. It will take 2–3 hours to melt!

2. Rei Usucha (Cold-Brewed Thin Tea)

Another option is rei usucha, or matcha brewed with cold water instead of hot water. Water temperatures heavily affect the flavor and whisking of matcha. With cold water, achieving a stable, thick microfoam can be much more difficult, as cooler liquids have higher surface tension, so the act of "stretching" the liquid and trapping small air bubbles inside is much harder.

However, it is not impossible at all; I find that I can achieve a really nice microfoam when I use a quality whisk. A Japanese chasen with thinner tines and a higher number of prongs makes the task much more approachable. As with ice-brewed teas, cold water whisking makes for a smoother result, resulting in a cool bowl of matcha that is deeply refreshing on a hot Wazuka afternoon!

3. Cold Brews & Yuzu Matcha Tonics

Classic loose-leaf tea cold brews are always an option as well! For this, put ~10g of tea (sencha is great!) in about 1L of water, and let it steep in the fridge overnight.

I also tend to reach for spritzes and tonics this summer. One of my favorites is a Yuzu Matcha Tonic:

• Make yuzu syrup by combining 45g of yuzu jam with about 5g of hot water.
• Whisk together 4g of matcha with 40ml of hot water.
• Add yuzu syrup to your cup based on sweetness preference, add ice, 100ml sparkling water, and top with your whisked matcha!

Stay cool, everyone!

Sora N.

Confectionary & Farming

Matcha Sweets and Health

Hello everyone! As we enter August, the real summer heat has set in. Last month was the second tea harvest (nibancha), so the first half of July was quite busy for us. Starting this time, I had the opportunity to take charge of the engine side of the harvesting machine—the side that gives directions.

The person on the non-engine side only needs to watch their own side and match their partner's pace. However, the person on the engine side has to check both their own side and their partner's movements while moving forward, while adjusting the cutting position as you go. Fortunately, my partner this time was extremely skilled, so the harvest went smoothly. I want to keep gaining experience so I can operate smoothly no matter who I'm paired with.

Today, I'd like to share some research I did on matcha sweets and health!

Matcha is made by grinding tencha into a fine powder. Because you consume the entire tea leaf, you can absorb all of its nutrients without any waste. Matcha contains catechins, L-theanine, caffeine, vitamins, and dietary fiber, making it well-known as an ingredient that supports health and beauty.

Key Health & Beauty Benefits

• Antioxidant Effect: The catechins in matcha have strong antioxidant properties that help maintain good health.
• Relaxed Focus: The combination of L-theanine and caffeine is expected to promote a state of relaxed concentration, making matcha a great addition to your morning routine or before work.
• Beauty Support: Vitamins and antioxidants support a beauty-conscious diet.

Compatibility with Dietary Trends

• Gluten-Free Sweets: Gluten-free treats have gained popularity in recent years. Instead of wheat flour, these desserts often use rice flour or almond flour, which naturally complement and enhance the flavor and aroma of matcha (e.g., matcha roll cakes and chiffon cakes).
• Vegan Sweets: Since matcha is entirely plant-based, it pairs wonderfully with ingredients like soy milk, making it ideal for vegan desserts that highlight rich aroma and flavor.

Matcha sweets combine Japanese tradition with modern health trends, and demand is expected to grow even further in the future!

Hiroki A.

Farm Lead & Head Pâtissier

Field Work: Clearing Trees Around the Tea Gardens

The second tea harvest wrapped up in the second half of July, just as the intense heat set in. Once the second harvest is complete, management begins in preparation for next year's tea season. Busy with fertilizing and weed control, before you know it, the autumn pruning season arrives. Field work really never ends all year round!

This summer, I set a specific goal for myself: clearing the trees growing around all of our tea gardens. Wazuka is located in a mountainous area, so many of our tea gardens border secondary forests or timber plantations. This is especially true in Yubune, where forestry was once particularly thriving.

Why Tree Clearing is Essential

Seeking more sunlight, the trees adjacent to the tea gardens stretch their branches and leaves outward, overhanging the plots. This blocks the sunlight that the tea bushes should be receiving, leading to poor growth, lower yields, and in the worst cases, causing the plants to die back. During the harvest season, fallen leaves and dead twigs contaminate the fields and get in the way of shading and harvesting operations. To prevent these issues, I decided to thoroughly prune branches and fell the wild trees along our boundaries.

A Demanding and Vital Task

For the clearing work, I use chainsaws and pole saws, relentlessly cutting away branches. The job requires constant vigilance and carries significant risk—sometimes I need to use a stepladder to lop off high branches, and other times I have to fell large trees. But when the work is done and I look at the neatly cleared boundary, there is an indescribable feeling of satisfaction that makes the effort strangely addictive. Despite the intense summer heat, I want to keep managing the fields properly so that our tea bushes can grow as best as possible.

Seiya (Alan) H.

Hospitality & Tea Production

Tea Ceremony Teachings: Rikyu Hyakushu (利休百首)

Rikyu Hyakushu is a collection of over 100 poems (waka, structured in 5-7-5-7-7 syllables) that summarize the tea master Sen no Rikyu's teachings on the Way of Tea in an easy-to-understand format for beginners. There are officially 102 poems in total. It is also known as Rikyu Doka (Rikyu's Poems of the Way).

Today, I would like to introduce a few famous poems from the collection:

1. The Mindset of Learning

その道に入らんと思ふ心こそ 我身ながらの師匠なりけれ
(Sono michi ni iran to omou kokoro koso / Waga mi nagara no shisho nari kere)

Meaning: Having a strong desire to learn on your own is the best master to guide you. This teaches us the ideal mindset not only for the Way of Tea, but whenever we take on new challenges.

2. Practice Over Criticism

ならひつつ見てこそ習へ習はずに よしあしいふは愚なりけり
(Narai tsutsu mite koso narae narawazu ni / Yoshiashi iu wa oroka nari keri)

Meaning: It is foolish to criticize something as good or bad based purely on talk without actually experiencing it or observing it carefully yourself.

3. Asking Questions Without Shame

はぢをすて人に物とひ習ふべし これぞ上手のもとゐなりける
(Haji o sute hito ni mono toi naraubeshi / Kore zo jozu no motoi nari keru)

Meaning: Asking others without feeling embarrassed when you don't understand something is the very foundation of improvement.

4. Focusing on Results Over Rules

炭置くはたとひ習ひに背くとも 湯のよくたぎる炭は炭なり
(Sumi oku wa tatoi narai ni somuku tomo / Yu no yoku tagiru sumi wa sumi nari)

Meaning: In the Way of Tea, there are basic rules for placing charcoal. However, if you stick too rigidly to the manual and the water fails to boil, it becomes meaningless. Even if the procedure deviates slightly from the rules, if the water boils properly as a result, that arrangement of charcoal is correct.

Nowadays, Rikyu's Poems of the Way are also written on hanging scrolls and folding fans to inspire practitioners.

Nicolas D.

Fields and Operations

Summer Harvest & Field Maintenance

This July, we completed the second tea harvest of the year. We only harvested about 25% of our fields, compared to about 100% in Spring. It is important to let the trees rest from time to time. After harvest comes trimming to keep the shape and height of the tea trees in control and to harmonize the timing of new leaves in preparation for future harvests.

Prior to the July harvest, the Tencha factory was cleaned thoroughly. At this point, all of the summer Tencha has been processed and stored in cold containers waiting to become Matcha.

Adapting to Summer Heat

First off, July is very hot! We adapt our schedule to the weather by starting early in the morning, taking a long midday break, and starting again later in the afternoon.

Since we only harvested 25% of what we harvested in Spring, we dedicated half-days twice a week to this task. The rest of the time was spent weeding, trimming tea trees, and clearing surrounding trees. Some wild trees grow over the tea bushes, casting excessive shadow that leads to weaker growth and fewer leaves. Controlling what grows in and around the fields is non-negotiable.

Summer Tea Tip

If it is hot where you live, I highly recommend our senchas for the summer! While drinking it hot is great, brewing the leaves in room temperature water for a couple of minutes or cold-brewing them in the fridge is exceptionally refreshing.

If you like it extra cold, try brewing with ice cubes in the pot (especially with Gyokuro)—this results in a thicker, rich brew with no bitterness! Extra Tip: If you brew with cold or ice-cold water, do a quick flash brew with hot water first. This opens up the leaves so you don't have to wait as long for the cold water to extract all the flavors!