Daiki T.

Founder & CEO

Training Trip to Awaji Island and Recent Updates for June

Training Trip to Awaji Island: Designing Experiences for the Five Senses

In early June, right after wrapping up the entire first tea harvest (Shincha) of the season, our entire team headed to Awaji Island for a two-day training trip. We stayed at "Hatake no Resort Sansan Villa," operated by the Pasona Group, where we enjoyed a farm-to-stay experience, and we also tried our hand at traditional indigo dyeing under the guidance of Mr. Negishi.

What made "Hatake no Resort" truly captivating was that each villa was designed by a different architect, each based on a unique theme. From a Nordic-style interior surrounded by flowers to a building enveloped in cork materials, just touring the rooms where our team stayed was an invaluable experience. On top of that, we were able to harvest fresh herbs from the on-site garden to brew custom herb teas and craft our own bath salts in our rooms—a truly wonderful touch.

For dinner, we were treated to a highly satisfying course meal featuring an abundance of ingredients from their own farm as well as local Awaji produce. The next morning, before breakfast, we experienced harvesting onions, carrots, and radishes right from the fields, alongside feeding the chickens and gathering freshly laid eggs. As expected, actively engaging in these hands-on activities creates a high level of satisfaction. This provided fantastic insights as we envision the future guest experiences for our own villa rentals.

For the indigo dyeing, we thoroughly enjoyed choosing our favorite patterns and final products—such as handkerchiefs, scarves, or tenugui (traditional hand towels)—to dye ourselves and take home. Being able to bring back a tangible souvenir not only preserves the memory but also stands as a prime example of excellent experience design.

Our Tea Gardens in June: "Subtraction" for the Future and Patient Weeding

Meanwhile, back at the tea garden, June kicked off with the post-harvest leveling process. This year, we decided to prioritize restoring the vigor of our tea trees. To achieve this, we performed chugari (medium-skiffing) and deep pruning. Consequently, we will only be harvesting the second flush from about 30% of our entire tea garden. If you focus solely on harvesting year after year, the branches gradually become thinner. Performing deep pruning to grow new, strong branches for next spring is an absolutely crucial process for restoring the tree's health and enhancing tea quality. This year, we introduced a brand-new deep-pruning machine and, despite the intensive labor, successfully cut back the tea trees.

Next comes the weeding season. Once the rainy season hits, weeds multiply at a terrifying pace. Because we practice organic farming without using any herbicides or pesticides, every single weed must be pulled or cut by hand, sickle, or machine. If weeds grow too large, they rob the tea trees of vital nutrients and block sunlight from reaching them, so removing them is non-negotiable. Furthermore, a weed-covered garden traps humidity, creating a breeding ground for diseases and accelerating pest outbreaks. We must be thorough, prioritizing fast-growing tall weeds and deeply rooted ones like wild bamboo grass (sasa).

It is painstaking, patient work, but it is one of the most vital tasks in the field. Interestingly, through selective weeding, plants like clover and common chickweed—which naturally serve as a ground cover—begin to thrive. Keeping this holistic ecological perspective in mind is becoming increasingly important for our organic cultivation.

Hiroki A.

Farm Lead & Head Pâtissier

Field Work: Tasks Before the Second Flush (Nibancha)

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 begin. Second flush tea refers to the tea harvested and processed from the new shoots that grow back after the first flush harvest. While its yield and quality are somewhat lower, it is highly valued as a blending ingredient to manage the price and quality of products used for processing and lattes.

When the first flush is harvested, the terminal buds are removed, breaking apical dominance. This allows new shoots to begin growing from the lower growth points (nodes). This is exactly how the second flush comes to be. Apical dominance is a mechanism where the growth of the plant's topmost buds is so vigorous that signals sent from the apex suppress the growth of lower growth points. These lower points can only begin growing once the apex is removed and that signal is blocked. Harvesting the first flush essentially removes the apex, serving as the trigger for the second flush to start growing.

The Crucial Pre-Harvest Step

Immediately after the first flush harvest, preparations for the second flush begin. The most important task is leveling (skiffing), which evens out the surface of the tea field once again. Harvesting the first flush does not mean cutting off all of the current year's branches. The harvesting height differs from the autumn pruning height; usually, harvesting is done at a higher position than the pruning line to avoid mixing in old leaves from the previous year's branches, or to avoid harvesting lower leaves that have already begun to harden.

The leaves left behind during the harvest still have growth potential, so they expand after the harvest and eventually harden completely. These hardened leaves turn the surface of the tea field into an uneven shape, and if they get mixed into the second flush, it causes a drop in quality. During the leveling process, we remove these leftover shoots that weren't fully harvested during the first flush, neatly cleaning up the surface of the tea field.

A Race Against Time

This leveling work done before the second flush is incredibly labor-intensive and a race against time. As soon as the first flush harvest ends, apical dominance is broken, and the second flush shoots burst forth all an once. If the leveling work is delayed, it can damage the second flush or accidentally remove the new buds themselves. Therefore, the leveling must be completed within a very tight window.

Leveling the early-season tea fields must be done in parallel with the late-season first flush harvests, putting a serious squeeze on the overall schedule. After this, shading work (covering), harvesting, and processing are all waiting in line. The truth is, the period between the first and second flush is incredibly busy.

Misato T.

Co-Founder, Head of Design & Operations

The Primary Processing of Tencha

Sencha is a type of green tea finished into a needle-like shape by repeatedly rolling the tea leaves, which presses out the internal moisture while drying them. By intentionally breaking the cellular structure of the leaves, it becomes easier for the flavor to dissolve into the water when brewed. On the other hand, Tencha completely skips this rolling process. This is because Tencha is ultimately ground into a fine powder using stone mills to be enjoyed as Matcha.

① Steaming (Jōnetsu)

Both Tencha and Sencha share the same starting point: steaming. To prevent the tea leaves from oxidizing, they must be steamed as quickly as possible to halt the oxidation (fermentation) process. This is a characteristic shared by all Japanese green teas. The steaming time for Tencha is usually set between 15 to 20 seconds, which is shorter than that of standard Sencha. Because shade-grown tea leaves (used for Tencha) are thinner than those grown under direct sunlight (open-field cultivation), heat penetrates them much faster. Steaming them briefly prevents over-steaming and preserves Tencha's vibrant green color and distinct ooika (shaded aroma).

② Cooling & Separation (Sanchaki / Leaf Disperser)

The steamed leaves are sent to a machine called a Sanchaki (leaf disperser). This machine serves two main purposes:

1. To cool down the steamed tea leaves and remove the residual heat.
2. To separate and spread out overlapping leaves evenly, ensuring uniform drying in the next step inside the Tencha furnace.

Air is blown from underneath, shooting the tea leaves high up into the air. As they fall back down, the clumped-up leaves naturally separate and scatter evenly onto a conveyor belt.

③ Drying (Horii-style Tencha Furnace)

The tea leaves are placed into a large, brick-enclosed furnace to dry. The inside of the furnace is structured with 3 or 4 tiered levels; the leaves are first dried at the bottom level with the strongest heat, then moved to the upper tiers to dry slowly and thoroughly. The temperature inside the furnace reaches a high heat of about 180°C or 200°C, and the leaves are dried for about 30 minutes. The intense heat generated by this furnace is the reason why Tencha factories are extremely hot inside.

The brick-enclosed Horii-style Tencha furnace utilizes "radiant heat" near the furnace opening and "convection heat" further away from the heat source to dry the leaves. This process produces a unique roko (toasted furnace aroma), a beautiful color and sheen, and exceptionally high-quality Tencha. Conversely, the recently developed Net-style Tencha furnace offers the advantages of being more space-efficient and having a higher hourly production rate than the Horii-style furnace. However, it differs in that it is prone to uneven drying.

④ Cutting & Separation (Tsurutori-ki / Stem Separator)

Although the tea leaves coming out of the Tencha furnace are mostly dry, the stems still retain a lot of moisture and take longer to dry. Therefore, the stems and leaves must be separated. The stem portion is not used when grinding Matcha; instead, these stems are typically repurposed to make Hojicha (roasted green tea) or Kukicha (stem tea).

The History Behind the Innovation

The Horii-style Tencha furnace was developed in 1924 by Chojiro Horii, the head of the Horii Shichimeien tea estate. Before its invention, all Tencha processing had to be done entirely by hand, which required immense labor and presented immense technical difficulties. Leaves were dried by hand, spread flat over traditional Japanese paper called Hoiru-gami while heat was applied underneath. The temperature of this paper reached about 120°C, and because the drying process took a very long time, it was grueling manual labor that made uniform drying incredibly difficult. Furthermore, separating the stems from the leaves had to be done visually by women, one by one—a task requiring an astronomical amount of time and effort.

While Matcha has become a very familiar part of our daily lives today, we owe it entirely to these kinds of technological innovations. Knowing this history helps us truly appreciate just how much of a luxury product Matcha used to be—an expensive delicacy that only a select few of the upper class could enjoy.

Seiya (Alan) H.

Tea Production Lead

Tea Ceremony Teachings

In the world of the Japanese tea ceremony, there are several sayings and teachings created by Sen no Rikyu. Today, we would like to introduce a few of them.

Shuhari (守破離)

This teaching outlines the stages of training and learning a craft.

• Shu (守 - Protect/Obey): First, faithfully observe the teacher's instructions and basic forms to master them.
• Ha (破 - Break): After mastering the basics and the teacher's lessons, introduce your own innovations and applications to break out of the standard form.
• Ri (離 - Separate): Finally, move away from the basics and the teacher's mold to open up a brand-new, unique horizon of your own.

Rikyu Shichisoku (利休七則 - The Seven Rules of Rikyu)

These are the seven rules that Sen no Rikyu is said to have given when his disciple asked him for the "ultimate secrets of Chano-yu (the tea ceremony)".

• Arrange the charcoal so the water boils: While charcoal is neatly arranged in the ashes, it is important not to get caught up in appearance alone and remember the core purpose: boiling the water.
• In summer, evoke coolness; in winter, warmth: Seasonality is vital. Use tools and decorations to create a comfortable, welcoming space.
• Arrange flowers as they are in the field: Do not decorate flashily. Tea flowers should maintain their natural, wild appearance.
• Be ahead of time: Do not just punctually keep time; act with peace of mind, and respect the other person's time as well.
• Prepare for rain even if it is not raining: Just as you always carry an umbrella for rain, prepare thoroughly on a daily basis so you can respond flexibly to any sudden change in circumstances.
• Be mindful of fellow guests: Ensure that everyone present (the host and all other guests) can spend a peaceful time together by being mutually considerate and unifying your minds.

It is said that when the disciple heard these, he resisted, saying, "Anyone knows that". At that moment, Rikyu burst out laughing and smiled, saying, "If you can perfectly achieve that, then I shall become your disciple".

These teachings are said to be applicable not only inside the tea room but also in our modern, everyday lives.

Sora N.

Confectionary Assistant

Unexpected Matcha Pairings

Indigo Dyeing in Awaji

Hello everyone! We have entered July, and the heat is gradually picking up. This month marks my third year since joining d:matcha. While the things I can do and the responsibilities entrusted to me have grown, I still make mistakes along the way. However, I want to make sure I reflect deeply on each setback so I can learn from it and apply those lessons moving forward. Furthermore, in order to act with a true sense of ownership, I want to build the habit of "giving it a try myself first" and continue working hard to take the initiative in everything I do.

Back in June, we went on a company trip to Awaji Island. During our two-day, one-night trip, we enjoyed plenty of experiences unique to Awaji Island—eating gourmet burgers, harvesting fresh vegetables, and even trying our hand at indigo dyeing. Every bit of it was a rare and valuable experience that I don't get to do every day, making for a highly fulfilling time. On top of that, the meals at our lodging made abundant use of Awaji-grown vegetables; they were beautifully presented, absolutely delicious, and left quite an impression on me.

Now, for this post, I researched some surprisingly good food pairings for matcha, and I'd love to share them with you! When people think of matcha, many usually picture classic combinations like red bean paste (anko), whipped cream, or white chocolate. However, because matcha possesses an excellent balance of bitterness, umami, and aroma, it actually pairs beautifully with unexpected ingredients that might seem incompatible at first glance, creating entirely new flavor profiles.

1. Citrus Fruits

For example, citrus fruits like lemon, yuzu, and orange use their refreshing acidity and aroma to complement the pleasant bitterness of matcha, leaving a clean, crisp aftertaste. Even with rich matcha sweets that tend to feel heavy, adding a touch of citrus gives them a lighter impression, making them incredibly easy to enjoy during the hot season. Lately, I've also been seeing a lot of cafes adding citrus as an accent to their matcha lattes.

2. Savory & Salty Ingredients

Pairing matcha with savory or salty ingredients also has a surprising charm. Cream cheese and mascarpone cheese mellow out the astringency of matcha, while salted caramel or pure salt creates a wonderful harmony of sweet, bitter, and salty flavors. Even just adding a tiny pinch of salt enhances the natural sweetness and umami of the matcha. Recently, I've been seeing more and more desserts that feature matcha-jio (matcha salt).

3. Nuts

Nuts are another highly recommended, unconventional pairing. Pistachios, hazelnuts, walnuts, and almonds each bring their own unique toastiness and texture, adding a delightful accent to matcha desserts. Pistachios, in particular, look fantastic alongside matcha due to their vibrant green color, and they have been frequently used in luxury desserts in recent years.

As you can see, matcha is an incredibly versatile ingredient that harmonizes beautifully not just with traditional Japanese flavors, but with a wide variety of foods—including citrus, cheese, nuts, and salt. By stepping outside the box of classic pairings and embracing new ingredients, we can bring out the inherent charm of matcha even further, allowing us to enjoy unprecedented flavors and aromas. Experimenting with these new combinations might just unlock a whole new world of possibilities for matcha sweets and drinks!

Emma C.

Digital Marketing & Web

The Approach of Summer in Wazuka

The calendar has turned, and you can truly feel it in the air: summer has arrived in the tea fields of Wazuka. The vibrant, bright green hillsides are deepening in color, and the afternoon sun is growing just a bit more intense, signaling the beautiful shift into a brand-new season.

Lately, my favorite ritual has been winding down with post-work walks along the Wazuka River. As the sun dips behind the mountains, a refreshing coolness rises from the water, making it the perfect escape. These days, I find myself hunting for unique rocks to collect, sometimes stacking them into small rock towers along the sandbanks. If you return to the river at night, you might even catch a glimpse of the fireflies! While they are quite rare now, the few times I've gone looking for them, I managed to spot about five. It is a truly magical, quiet moment.

However, when the afternoon sun is at its peak, staying cool indoors is just as lovely. Lately, I've been obsessed with making matcha spritzes to refresh. In the heat of summer, I find them to be so much more thirst-quenching than lattes. I've been layering our matcha over sparkling water with fresh mango puree, muddled strawberries, and even crisp lemon. They look beautiful, taste incredibly refreshing, and are the perfect antidote to a hot July afternoon. I am still playing around with the ratios to perfect the recipes for the ultimate summer treats, so stay tuned!

To top it all off, I even treated myself to a new ice cream maker this weekend. My first batch was, naturally, matcha ice cream. The flavor was absolutely delicious, though I am still tweaking the recipe to get the texture exactly where I want it. I already have so many ideas for future flavor pairings!

Whether you are finding respite in nature or sipping on something refreshing, I hope you are all finding your own ways to welcome the season comfortably.

Nicolas D.

Fields and Operations

Awaji Island Reflections & Summer Preparations

June started off with a weekend team trip to Awaji island. We had just completed the spring harvest so it was a good time to leave the farm and explore something new. The whole team joined in, plus family members. Awaji island is well known for being a farming area. The soil and weather conditions are good for agriculture. The idea behind this trip was to enjoy and discover some of what the island has to offer.

We stayed in a very nice place, with a special concept. A dozen or more of ecologically built houses are available for guests. Each with a unique design and concept. In between the houses were small gardens in which were growing aromatic plants, flowers, fruits and vegetables. Walking around was a nice sight! We could pick up herbs to make our own infusions and vegetables to bring back home.

The whole concept is pretty nice and inspiring. It shows that it is possible to grow a variety of plants, trees and vegetables in small spaces. We will definitely think further about how to implement these ideas at d:matcha... It is a plan for the future.

But for now, normal operations have resumed. We are preparing for the summer harvest, which includes weeding and shading again. There is a lot of work involved in tending to the tea trees and we all happily give ourselves to the tasks. July is here, and with it came the rain and soon the hotter temperatures. It is a good time for drinking hot and cold brews of senchas! Until next time...