March 2025 Newsletter
Introduction of the Shuttle Bus Service (Daiki T.)
Since relocating our main store to Yubune, everything—our tea fields, factory, guesthouse, and staff housing—has become conveniently concentrated in one area. This has made it much easier for us to share the beauty of the tea fields and the serene charm of the Japanese countryside with our guests. However, the biggest challenge has been transportation.
When we first moved, there was a local bus line running along Prefectural Route 5 right in front of us, but unfortunately, it was discontinued in March 2023. After that, a car-sharing service called “Wazcar” was introduced. Initially, it was quite user-friendly, allowing same-day reservations via an app. However, despite our input, the service worsened over time. It eventually became so restrictive—requiring reservations by the previous day and by 5 p.m. on Fridays for weekend use—that it became completely impractical for tourism purposes.
For a while, we managed by asking guests to take a taxi from Ishiyama Station in neighboring Shiga Prefecture. For their return trips, we would ask in advance where they wanted to go, arrange shared rides among guests when possible, and book taxis for them. But even taxis began hesitating to come out to such a rural area. Eventually, we decided it was time to seriously consider operating our own shuttle service.
However, there were several issues to address— for instance: Who would drive? Since this service is solely for our guests, it would involve about three hours of driving per day to cover pick-ups and drop-offs for our morning tours. Hiring someone just for that time slot would be difficult. Also, in Japan, operating a bus service that carries passengers outside your own clientele requires a different commercial license. We considered outsourcing the transportation to a bus company, but the cost was so high that it wouldn’t provide any financial benefit to our customers. I believe we must keep the fare on par with public transportation.
So in the end, we made a decision: My team members and I would obtain the necessary bus licenses ourselves, and d:matcha would purchase its own shuttle bus. To drive a vehicle carrying more than 11 passengers, we had to acquire a new class of driver’s license. From December through February, three of us—including myself—attended driving school and managed to obtain the licenses. On February 28th, just one day before the shuttle’s launch, we purchased and received delivery of our new bus.
When I first got my driver’s license at age 20, I never imagined I would one day become a bus driver.
Now that the shuttle is in operation, we’re happy to report that nearly all participants are using the service, and we’ve also seen an increase in solo travelers. Thanks to the many guests who continue to visit us, we’ve been able to further improve the overall experience we offer. I’m truly grateful—and we will continue operating safely and responsibly, without any accidents.
My Journey of Teaching Matcha: From Learning to Sharing (S. Mahdaria)
My passion for matcha is deeply rooted in my heart. Despite the language barrier I experience while learning about it from local farmers and books written in Japanese, I can continue my learning with the help of translations. With the knowledge I have gained from these experiences, I started conducting online classes teaching about matcha to people in Indonesia and Malaysia at the end of last year.
With the eagerness to keep learning and share my knowledge by teaching others, I was entrusted with the opportunity to be the tutor of d:matcha's Matcha Blending Class. This fun activity is an exclusive experience available only to our B&B "Tea Moon" guests. Daiki-san offered me this opportunity because he said he trusts my teaching ability and knowledge of Japanese tea to host the class.
With guidance from Daiki-san and Misato-san, I developed all the tasting sheets, the standard operating procedure (SOP), and personalized matcha packaging for each participant. A few days before the class, I did a rehearsal with our intern to ensure my timing was right and the flow was smooth.
An hour before the event, Daiki-san left for Shigaraki. I told him, "Give me more energy! Haha." I was glad that he gave me some motivational words—even in a joking way, we knew we trusted each other, and the fact that he left me to conduct the class alone showed how much he trusted me.
After 90 minutes, I was so relieved that my four students were happy and really enjoyed the Matcha Blending Session with me. I was also happy that I could share my knowledge of matcha. A week after the class, I found feedback they had written on our website. It was so heartwarming. Thank you very much!
About the Field: Frost Prevention Fans (Hiroki A.)
As we enter the latter half of March, the weather has begun to reflect the coming of spring with its typical pattern of "three cold days followed by four warm days." During this season, an important task in managing tea fields is checking the operation of the frost prevention fans.
Frost prevention fans are devices designed to protect new tea shoots from frost during the early tea harvest season. They are shaped like large fans mounted on tall poles, resembling utility poles. On clear mornings in the new tea season, radiative cooling can cause the temperature near the ground to drop below the air temperature, resulting in frost. This frost can freeze the new shoots, causing frostbite damage. To prevent this, the fans blow relatively warmer air from above down to ground level, helping to keep the new shoots from freezing.
These fans are equipped with automatic systems that detect the ground-level temperature and activate when it falls below a set threshold. Thanks to this automation, tea farmers can sleep soundly even on early mornings when frost is expected.
Today, frost prevention fans are widely used in many tea fields. However, they weren’t always so common. It was only after the severe frost damage in 1979 and 1980 (Showa years 54 and 55) that their effectiveness became widely recognized, leading to their nationwide adoption. Although the installation cost is high, the fans are a highly effective way to reduce frost damage, which can otherwise cause losses amounting to hundreds of thousands or even millions of yen in just one night. As such, they have become a common investment in modern tea farming.
However, these fans must be properly maintained and functioning to be effective. Their operation period is from March through May, when the risk of frost damage is highest. Outside of this season, the circuit breakers are turned off, and the fans are left dormant, requiring a restart at the beginning of each new season. At that time, it is essential to check that each fan is operating correctly.
Since there are often multiple fans in one field, each one must be checked individually. A frequently overlooked detail is whether the fan's oscillating motion is working. The oscillation is extremely slow, so it must be observed carefully to confirm. This part is also prone to malfunctions—this year, issues were found in two units. These operation checks must be completed by the end of March, and any defects discovered must be repaired promptly before frost damage can occur.
How to Store and Age Japanese Tea (Misato T.)
How to Store Japanese Tea
Japanese tea is a non-oxidized tea, which means its quality can degrade significantly if not stored properly. Special care is needed to preserve it well.
Japanese tea is sensitive to oxygen, humidity, temperature, and light, so it must be stored in conditions that avoid these elements. It also easily absorbs odors from other foods, so it should be kept in an airtight container.
Don’t Forget Deoxygenation
Store the tea in bags made of materials that don’t let oxygen or light through, and use nitrogen flushing or oxygen absorbers.
Sometimes, cafés display Japanese tea in transparent glass jars for aesthetic reasons, but while it may look stylish, this kind of storage is not suitable for long-term preservation.
For Long-Term Storage, Use the Refrigerator
If you plan to store Japanese tea for an extended period, place it in the refrigerator. However, do not open it immediately after removing it from the fridge, as condensation caused by the temperature difference can moisten the tea leaves. Let it return to room temperature before opening.
In contrast, fully oxidized teas like black tea can be stored at room temperature. In fact, they’re more susceptible to moisture, so storing them in the fridge is not recommended.
Best-Before Date for Japanese Tea
Because tea leaves contain only about 5% moisture, they don’t really "spoil." However, without proper care, their quality will gradually deteriorate.
If stored with oxygen absorbers or in nitrogen-flushed packaging, they can last over a year without issue.
Once opened, however, it’s best to consume within a few months, even less for powdered teas like matcha, which oxidize quickly and are best consumed sooner.
The Concept of Aged Tea
Is freshly harvested tea always the best? Actually, not necessarily.
In fact, Japanese tea includes the concept of aged tea. Tea leaves rich in umami (savory taste) become even more delicious when aged properly.
Matcha in particular has a long tradition of being aged for over half a year before being consumed. Specifically, tencha (unmilled matcha) is stored in a cool, dark place and then ground into matcha after aging. Freshly harvested tencha tends to be bitter or astringent, but aging smooths the flavor and enhances the unique aroma of matcha.
Research also suggests that catechins—compounds responsible for bitterness and astringency—decrease slightly with time, contributing to the mellow taste.
Likewise, umami-rich teas like gyokuro and kabusecha also benefit from aging. On the other hand, teas with low umami and high catechin content are not suitable for aging, as they tend to degrade quickly over time.
The Unique Aroma of Freshly Harvested Tea
So why do Japanese people look forward to freshly picked shincha (new tea)?
Fresh sencha, especially sun-grown (unshaded) types, has a refreshing fragrance that’s only present right after the first harvest in spring. This scent, which evokes the feeling of new green leaves, is mainly composed of green leaf alcohol.
However, even with proper cold storage and oxygen removal, this aroma gradually fades. In my experience, it completely disappears within a few months.
This fleeting scent is why Japanese tea lovers eagerly await shincha each year.
(Incidentally, shaded teas like kabusecha, gyokuro, and matcha have a strong “covered aroma” similar to seaweed, which tends to mask the green leaf alcohol scent found in shincha.)
The subtle flavor shifts that occur depending on the season and timing make Japanese tea all the more fascinating.
Examples of Tea Quality Deterioration
- Matcha discolored by light exposure
- Sencha turning reddish due to poor storage
The Tour Evolves Further (Seiya H.)
Since mid-March, more than 20 guests have been joining d:matcha's tours every day. This month, we even held two tours per day on some occasions. During the winter season, tours were on break, but during that time, we worked on enhancing the experience with a new and exciting style.
One major addition is a new table, specifically designed with a built-in space for heating water in a kettle. One side of the table contains ash, allowing water to be heated using charcoal, while the other side is electric. Currently, we are using the electric heater during the tours, from which we pour hot water to demonstrate the preparation of sencha and matcha.
What I personally love about this table is that the heating element in the electric kettle is designed in the shape of charcoal. It closely resembles the traditional charcoal arrangement used in the tea ceremony, where coals are carefully placed in the ash according to a specific method in front of guests.
Many of our guests are eager to deepen their knowledge of tea. One of the most exciting moments for me this month was seeing how even young foreign visitors in their teens were deeply interested in matcha. Some of them, when trying to whisk matcha, produced a wonderfully creamy and well-made tea.
Many guests also express an interest in experiencing the tea ceremony itself. Some are fascinated by the fact that it traditionally takes 15 years to become a certified matcha instructor. Their curiosity about matcha has led to a growing interest in all aspects of tea culture. Since last year, we have been displaying and selling various tea bowls, and starting this month, we’ve introduced kettles and charcoal elements to our collection. With the addition of more tea ceremony tools, the tours are becoming increasingly vibrant and immersive.
New Beginnings (Matthew D.)
As part of a small (but committed) team here at d:matcha, we all wear a number of different hats. Myself, I am a farm laborer, shuttle driver, tour guide, and (once our new Tencha processing plant is completed) a prospective overseer of the final steps turning tea leaves into matcha. It is not an exaggeration to say that I have a lot on my plate settling in as a recent addition to the team.
Every now and then, I like to stop and take a moment to have a bit of tea and just take in my surroundings. At such times, I find myself amazed to be in such a lovely place looking forward to the impending arrival of cherry blossom season.
Traditionally falling right around the start of April, the blooming of cherry blossoms has heralded the start of all sorts of new endeavors, in particular the start of school and new jobs. Although the rush of visitors to d:matcha preceded this slightly, starting closer to the start of March, causing me to join the team a few weeks early, my drives to pick up our guests in the new shuttle bus give me the perfect view of the changing season.
As the latest addition to the d:matcha team, so much is new and I am often impressed by my ability to create new learning moments for myself. I am faced with seemingly innumerable challenges, but reassured to look about and see that I am surrounded by mentors. One thing which particularly impresses me is just how committed everyone is to creating not only the best possible tea, but also the best experience for our guests and customers. Faced with this, I pick myself after each mistake with a renewed determination to rise to the same standard.
While the path ahead seems to extend well beyond the visible horizon, I look forward to the opportunity with which I have been presented to undergo my own season to bloom.
