Farming Japanese Tea
Tea farming follows a natural cycle, but no two years are ever the same. Check out what a year of farming looks like for d:matcha!
Plants rest and build up nutrients for spring.
Plants rest and build up nutrients for spring.
Replenishes nutrients in the soil.
Builds more chlorophyll & amino acids.
The highest quality harvest.
Necessary weeding, fertilizing, and trimming.
Tea plants produce a second flush of leaves.
Necessary weeding, fertilizing, and trimming.
Necessary weeding, fertilizing, and trimming.
The final harvest of the year.
Necessary weeding, fertilizing, and trimming.
Plants rest and build up nutrients for spring.
From Leaf to Cup: How Processes Differ
Select a tea to see the unique path it takes from the field to your cup.
Leaf
Shaded 20+ Days
Steaming & Drying
Separating Stems
Powdering
Matcha
Leaf
Uncovered or under 20d
Steaming
Rolling & Drying
Sencha
Leaf
Shaded 20+ Days
Steaming
Rolling & Drying
Separating Stems
Gyokuro
Leaf
Uncovered
Steaming
Rolling & Drying
Roasting
Hojicha
d:matcha's Farming Notes
Learn more about Japanese tea farming and its cultivation, harvesting, and processing.
