Genesis`s Tea Journey

My internship at d:matcha was an unforgettable full-circle experience. Seven years after first touring their previous location, returning as an intern felt serendipitous. d:matcha initially introduced me to houjicha in 2018, and my return allowed me to delve into the very processes behind houjicha, matcha, and sencha cultivation.

I genuinely anticipated the physical work, valuing an active lifestyle that's often hard to maintain without a clear purpose. Knowing my efforts directly contributed to cultivating and harvesting the tea I love provided the perfect incentive. It transformed activity from a chore into a rewarding endeavor. On top of that, getting to drink as much tea as I want was the best bonus!

From fellow interns to the dedicated staff, everyone welcomed me into what felt like a family from day one. Beyond farm duties, each intern got to take charge on a personal project. This led to lots of food and drink experimentation, resulting in many fusions of tea with global cuisine. As someone deeply rooted in the online world and seeing new posts and videos every day talking about matcha, for my project, I decided to interview Daiki-san about the recent matcha boom. I really enjoyed getting to hear more on his perspective, not just as a business owner, but as someone deeply committed to the integrity and enjoyment of tea.

Then, just as quickly as it began, my month at d:matcha concluded. Like the many matcha lattes that fueled me on the farm, departing after such an enriching experience was truly bittersweet.