June 2025 Newsletter

Weeding, Weeding, and More Weeding  (Daiki T.)

After the harvest of the first flush and the pruning to prepare for the second flush, our main task in the tea fields becomes weeding.

Weeds are the strongest and most adaptable plants in any given environment. That’s what makes them so persistent. Around the edges of tea fields, on rice paddy banks, and between young tea trees, we use brush cutters to trim weeds at their growing points—slowing down their regrowth as much as possible.

But the most time-consuming and labor-intensive task is removing the weeds that grow from the base of the tea bushes—particularly ferns. These thrive in damp, shaded areas, spreading underground via rhizomes. Left unchecked, they can severely hinder tea growth. The only way to deal with them is to pull them out by hand, digging deep to remove the roots and prevent regrowth.

Even under the blazing June sun, d:matcha never uses herbicides, in keeping with our organic principles. All staff and interns wear air-conditioned workwear and head to the fields from 7:00 to 11:00 in the morning, and again from 15:30 in the afternoon until dusk, to face the weeds head-on.

Many people associate organic farming with battling insects, but in truth, the biggest challenge is often the weeds. The same goes for rice farming—much of the purpose of water management is actually to suppress weed growth.

In 2021, when we neglected tilling and water control in one of our paddies, the rice yield dropped to just 120kg. In contrast, with proper care and weeding, the same field yielded 850kg in 2024. That’s how significant weed control can be.

It may seem like a humble task, but as we’ve learned firsthand: Those who conquer weeds, conquer agriculture. Once the weeding is done and the plants can soak up the full sunlight, both our rice and tea thrive with renewed energy.

About the Tea Fields: Preparing for the Second Harvest (Hiroki A.)

Tea is not harvested only once a year — in fact, it is often harvested multiple times. Depending on the timing of the harvest, the tea is given different names, such as ichibancha (first harvest) or nibancha (second harvest). Ichibancha is made from the first flush of young buds that sprout vigorously after the long dormant winter period. 

After harvesting ichibancha, the plant’s apical dominance is released, allowing side branches to grow — the tea harvested from these side shoots is called nibancha. The tea that follows is referred to as sanbancha (third harvest).

The number of tea harvests varies depending on the region and cultivation methods. In naturally grown, hand-picked tea fields, only ichibancha is harvested once a year. On the other hand, in many machine-harvested tea fields, both ichibancha and nibancha are collected. In warm regions like Okinawa, where the tea growing season is longer, even sanbancha may be harvested. In Wazuka, where d:matcha’s tea farms are located, nibancha is commonly harvested.

After ichibancha is harvested, preparations begin for nibancha. To harvest nibancha, the surface of the tea field needs to be trimmed smoothly using a machine. This freshly trimmed surface becomes the baseline from which the new buds of nibancha will sprout. Harvesting at this level allows only the new shoots to be picked. It is important that the new buds across the tea field emerge uniformly, so trimming must be done at a consistent depth and with precise timing. Improper trimming can result in uneven budding, making it difficult to produce a uniform final product. Trimming before the nibancha harvest requires even tighter adjustments than before ichibancha, so the work demands greater focus and attention.

Summer is the Season of Vegetable Harvest! (S. Mahdaria)

Toward the end of spring, Hiroki-san usually plants a variety of vegetables for our kitchen stock—cucumbers, tomatoes, potatoes, spring onions, green peppers, and eggplants. These fresh ingredients are often served to our tour and hotel guests, adding a special seasonal touch to their meals.

I remember one day when I was completely exhausted and jokingly asked Hiroki-san for a high five to recharge my energy. He laughed and said he didn’t have any energy left either! But just a few hours later, he called out from the window with a big smile and told me he had planted spring onions—something I had been asking him to grow since last year. That simple moment truly lifted my spirits!

The most exciting part of growing vegetables is definitely the harvest. Today, we harvested potatoes! It’s become a bit of a yearly ritual for me at d:matcha—planting rice and harvesting potatoes, just like I did last year. But this year felt extra special fun because we had amazing help from our interns who are from Canada, the Czech Republic, and France. Oh, and even little baby Ko-chan joined in the action, toddling around and “helping” in his own adorable way!

The History of Wazuka Town, Part 1 (by Misato T.)

Wazuka Town is a place rich in history and holds deep interest for many Japanese people. Located close to the historical centers of Nara, Kyoto, and Osaka, glimpses of Wazuka's past can be found in ancient documents. Today, Wazuka is known as a tea-producing area, but I would like to explore its historical development as much as possible.

When did people begin living in Wazuka?

While the exact date is unclear, the name "Wazuka" first appears in historical records in Japan’s most famous poetry anthology, the Manyōshū. Compiled during the Nara period, the Manyōshū includes a poem from the year 744 that mentions Prince Asaka—who died young and was possibly poisoned by political enemies—being buried in Wazuka. This tells us that a village existed in Wazuka over 1,200 years ago.

Development of Wazuka began in the late 5th century

It is said that there were once 11 burial mounds (kofun) in Wazuka Town, including some that no longer exist. The Harayama Kofun is believed to have been constructed in the latter half of the 5th century, which is considered the period when development in Wazuka began.

A key transportation route between Shigaraki and Nara

Here, I’d like to touch on the relocation of Japan’s ancient capitals. Before the Heian period, Japan's imperial capital (where the emperor resided) changed locations frequently. After the capital was moved to Heijō-kyō (in present-day Nara) in 710, Emperor Shōmu relocated it in 740 to Kuni-kyō (now Kamo Town, Wazuka’s neighboring town). Then in 744, he moved the capital again to Shigaraki-no-miya (now Shigaraki Town, also next to Wazuka). However, Emperor Shōmu did not remain in Shigaraki long and eventually returned to Heijō-kyō.

Given this timeline, it’s easy to imagine that the area around Wazuka was actively developed during this period. Wazuka likely flourished as a vital transportation hub linking Nara and Shigaraki, making it a place deeply connected to Japanese history.

Supplying Timber to Prominent Shrines and Temples

Wazuka Town, blessed with rich forested mountains, was known as a source of timber used for the construction and repair of temples and shrines.

By the Heian period (794–1185) at the latest, Wazuka had become a shōen (manor estate) of Kōfuku-ji, one of the most powerful temples in Nara. Later, during the Kamakura period (1185–1333), it also became a shōen of Kitano Tenmangū, a famous Shinto shrine in Kyoto.

Timber needed for construction and maintenance of these religious sites was transported via the Kizu River to the capital.

Imperial Estate During the Edo Period

In the early Edo period (1603–1868), when the daughter of a shogun married into the imperial family, land in Wazuka was presented to the imperial court as part of her bridal dowry.

As a result, Wazuka became directly governed by the Imperial Household, and continued to maintain its unique traditions and culture up through the Meiji period (1868–1912).

The elderly residents of Wazuka have long taken great pride in the town’s history as an imperial territory.

Major Temples and Shrines in Wazuka and Their Histories

(1). Mount Jūbū and Kontai-ji Temple

Founded in the late 7th century by En no Gyōja, the founder of the Shugendō (mountain ascetic) tradition. It is said that Emperor Shōmu built a hall there to guard the kimon (northeast spiritual gate) of Heijō-kyō (the capital at the time).

Mount Jūbū is considered one of Japan’s two great sacred peaks, alongside Mount Ōmine in Yamato Province, and from its summit, you can see Lake Biwa.

The mountain trails are known for their intense difficulty, and even today, it’s said that people occasionally lose their lives attempting the climb.

In 1331, during the Nanboku-chō period, Emperor Go-Daigo fled from Kyoto to Nara and then to Kasagi Town while being pursued by the shogunate. He is said to have taken refuge at Kontai-ji during this time.

The origin of tea cultivation in Wazuka is believed to date back to the Kamakura period, when Jishin Shōnin of Kaijūsen-ji Temple planted tea seeds at the foot of Mount Jūbū.

(2) Wazuka Tenmangū Shrine

Wazuka Tenmangū Shrine is said to have originated in the year 983, when Emperor En'yū, the 64th emperor of Japan, dedicated a portrait of Sugawara no Michizane from Kyoto’s Kitano Tenmangū Shrine.

The main hall was destroyed by fire once but was later rebuilt. The current structure strongly reflects the architectural style of the Muromachi period, and it is designated as an Important Cultural Property by the Japanese government.

What is Latte Grade? (Seiya H.)

During our d:matcha tours, we offer tastings of different types of sencha, as well as demonstrations and tastings of matcha. Towards the end of the tour, although just briefly, we touch on the difference between latte-grade and ceremonial-grade matcha. In this piece, I’d like to explain that a little more.

As of now, there are no official or standardized criteria that define what is considered ceremonial-grade or latte-grade matcha. However, at d:matcha, we roughly define them as follows:

• Ichibancha (first harvest matcha from May–June) is considered a ceremonial grade. All the matcha used in our tasting comparisons comes from ichibancha.
• Nibancha (second harvest matcha from July–August) is considered latte grade. We may also use lower-quality ichibancha as latte grade.

Ceremonial-grade matcha refers to high-quality matcha that tastes good even without any added sugar or milk.

Some tea producers may sell nibancha as ceremonial grade, but in reality, it is more bitter compared to ichibancha. This is because the tea leaves used for nibancha are exposed to more sunlight than those for ichibancha, making them absorb more catechins, which are compounds responsible for bitterness.sugar-free matcha latte made from ichibancha—please give it a try!

Even for someone like me who drinks matcha every day, nibancha can taste quite bitter when simply whisked with hot water and drunk as is.

At d:matcha, we sell nibancha as latte-grade or for use in sweets. Of course, first-harvest matcha also works wonderfully in lattes or desserts—it tastes amazing either way.

Recently, at the end of our tours, after the matcha tasting, we offer guests some milk so they can enjoy a ceremonial-grade matcha latte without sugar.

We highly recommend trying it!

Shaping Not Only Tea Leaves (Vit F.)

One might think that life on a tea farm is only about taking care of the tea. It might be the most important part, however the vessel that you can enjoy the tea from is no less vital. On the 12th June, current interns including myself joined Daiki-san on creating matcha bowls at the greatest local pottery artist Saeki-san. He was kind enough to invite us to his own place to teach us the art of pottery making, followed by BBQ and high quality saké. Each of us made a matcha bowl and a sencha cup in our own styles, but with Saeki-san’s expert supervision and tips.

It is not easy to make a nice shape, size and thickness of the bowls, but all of them turned out really nicely and each one of them carries the personality of the person that made it. 

It was one of many great things that are possible to do around the Yubune area. However, this one was somehow more special. Having the pleasure to meet a legendary Japanese artist and become close with him is something to remember from my stay in Japan. And it adds another layer of happiness when I will be thinking of my stay at d:matcha in particular.

Recipe: Matcha Ice Cream with a Twist (by Sora N.)

It's gotten suddenly hot since mid-June, and the tea fields are a bit tough to manage. Right now, we’re busy prepping for the second harvest—covering the tea plants and weeding every day. Harvest begins around mid-July, and since I work in the tencha factory, I’m staying alert for any issues.

This time, I’d like to share a refreshing matcha ice cream recipe using yogurt!

Ingredients

• Yogurt: 400g
• Heavy cream: 100g
• Honey: 50g
• Sugar: 10g
• Rice flour: 12g
• Matcha: 8g
• Mochi (to taste)
• Potato starch (to prevent sticking)

Instructions

• Strain the yogurt
• Heat in the microwave (600W for 1 min 30 sec), then strain using kitchen paper in a sieve. Let it sit about an hour until reduced to ~200g.
• For faster draining, place a weight on top.
• Prepare the mochi topping
  • Cut mochi into 1cm cubes (20–30g), add 5–10g sugar, and microwave for 30 seconds.
  • Shape the mochi
  • Knead the mochi in plastic wrap, flatten to about 1cm thick, cut into small pieces, and coat with potato starch to prevent sticking.
• Combine yogurt, honey, and rice flour
• Once the yogurt is strained, mix it with honey and rice flour. Microwave at 600W for 1.5 minutes, stir, then microwave another 1 minute. Stir well and let cool.
• Whip cream with matcha and sugar
• Add matcha and sugar to the cream and whisk to incorporate air.
• Use a whisk for a fluffy texture. Combine all ingredients. Mix the yogurt, whipped matcha cream, and mochi. Transfer to a container and freeze for about 3 hours.

This time, I tried making ice cream using yogurt. Compared to using milk, it has a lighter, more refreshing taste with a hint of tartness, making it easier to eat. Instead of sugar, I used honey—not only for the flavor, but also to add stickiness, which gives the ice cream a pleasant chewiness and a richer texture.

I also added rice flour, which acts as a natural thickener and helps prevent the ice cream from becoming icy after freezing. It also gives it a gelato-like texture.

For the topping, I added mochi. In my hometown, there was an ice cream with mochi in it, so I tried to recreate that. I also think it would taste great with other toppings like chocolate chips or dried fruits!

Thank you for reading all the way to the end!