Organic matcha farming
Organic Cultivation & JAS Certification
We choose organic cultivation because it makes the most delicious tea. In Yubune, Wazuka, we grow matcha with nature ā no pesticides, no herbicides ā and full transparency from field to cup.
Why Organic?
At d:matcha, we practice organic cultivation because it produces the most delicious tea. We never use pesticides or herbicides. Instead, we work with the natural biodiversity of Yubune ā spiders, dragonflies, mantises, ladybugs, frogs, and other native predators help keep leafhoppers and caterpillars in balance. Our fields are alive with nature.
Living with Nature
Weeds compete with tea plants for nutrients, harbor disease, and can block sunlight. We therefore remove weeds by hand, carefully and frequently. Ferns and other plants that grow between bushes can only be pulled by hand.
This coexistence with nature allows the character of our land, climate, and cultivars to shine through each harvest.
Soil & Fertilization
Delicious organic tea depends on soil health. We analyze our soils and apply fertilizers like a balanced human diet. To replenish minerals we use natural rock powder and oyster shells. For nitrogen and organic matter, we use fermented fish meal, beef and chicken bone meal, soybean meal, rapeseed oil cake, and amendments rich in diverse soil microbes.
Applications are split about four times per year. Rather than adding everything at once, we adjust materials according to plant growth stages to maximize absorption.
Shading & Harvest
The umami, sweetness, and color of matcha depend on shading cultivation. Each field is planned with a shading duration and method (often 20ā30 days before harvest). We determine the right moment by observing new shoots, sunlight, and temperature. We combine hand-picking and machine-harvesting to balance quality and stability.
Organic JAS Certification
All teas labeled with the Organic JAS seal are grown 100% organically in our own fields in Yubune, Kyoto. Organic JAS is Japanās official organic program (MAFF). It prohibits synthetic fertilizers, chemical pesticides, and GMOs, and requires annual third-party audits.
Products with JAS Mark
- 100% organically grown in our own fields (Yubune, Kyoto).
- Field, cultivar, harvest date, and lot number disclosed.
- Annual audits by accredited certification bodies.
Products without JAS Mark
- Sourced from trusted young farmers in Wazuka (conventional).
- Kept on separate handling lines.
- Field/lot transparency provided on product pages.
Transparency: Current season examples include Tenmyo and Ujihikari (sold as Non-JAS).
Proven by Analysis
Organic does not mean compromise. Analytical comparisons show that d:matchaās organic teas often match or even surpass conventionally grown Uji-region teas in key components such as amino acids and catechins. This results from consistent soil management, precise fertilization, and the natural strength of organic cultivation.
Chosen not only for safety and sustainability, but also for taste and quality.
š Detailed component analysis comparing organic and conventional teas (amino acids, catechins, etc.) is available as a PDF.
š Download Full Analysis (PDF)Kyoto Authenticity
All d:matcha teas presented as Uji tea are made with 100% Kyoto-grown tea leaves and are processed in our own factories within Kyoto Prefecture. This ensures origin integrity, clear traceability, and the true character of KyotoāUji terroir.
From field management to finishing and tencha production, every step is handled in Kyoto.
Single-Cultivar Design
Our lineup is intentionally designed so you can enjoy the distinct flavor of each cultivar (single-cultivar) ā umami, aroma, and texture vary beautifully across Samidori, Gokou, Okumidori, Yabukita, Tenmyo, and more.
Traceability
Scan the QR code on packaging or our online product pages to view lot details:
- Field name
- Cultivar
- Shading duration
- Harvest date
- Lot number
- Milling date
Example: Lot XXXX ā Field Yubune-āÆ / Cultivar Samidori / Shading āÆāÆ days / Harvest 2025-05-āÆāÆ / Milled 2025-06-āÆāÆ.
FAQ
Why can prices change over time?
Organic cultivation requires significant labor and careful shading/harvesting. Energy and processing costs also vary. We prioritize quality and long-term sustainability.
Why do different lots taste slightly different?
We highlight the character of single fields and cultivars. See each productās traceability for its specific field, shading, and harvest information.
How should I store matcha?
Keep unopened packages in a cool, dark place. After opening, seal tightly and refrigerate. For the best aroma, use within 4ā6 weeks.
