The Farming Process

Our estate is nestled in central Uji, bordered by the Uji and Kizu Rivers.

The region’s frequent fog, gentle sunlight, and mineral-rich red clay soil create a microclimate found nowhere else.

Winter frosts and summer mists naturally boost the amino acids and chlorophyll in every leaf, resulting in vibrant color and rich, umami flavor.

We exclusively grow Yabukita and Samidori cultivars, prized for their high L-theanine and gentle, sweet flavor.

For the final 21 days before harvest, our fields are covered with hemp cloths, blocking 95% of sunlight. This ancient "kabuse" method intensifies the tea’s green color and creamy taste.

Harvesting happens exactly 90 days after the lunar new year, led by 30 master harvesters-many descended from Edo-era tea artisans.

Only the top three leaves and the bud are hand-picked during the first flush, ensuring the purest flavor.

Fresh leaves are gently steamed in cedarwood chambers for 17 seconds, locking in color and nutrients.

Leaves are air-dried in a 15-meter Yoshino cypress tunnel at a precise 19–21°C, preserving moisture and texture.

Every kilogram of tencha (leaf flesh) is painstakingly hand-deveined with feather brushes-an eight-hour process for just one kilo.

Tencha is slowly ground using granite stone mills at just 30 RPM, preventing heat and preserving aroma.

Each mill produces only 40g of matcha per hour, resulting in ultra-fine, 10-micron powder.

Our matcha is aged for nearly three years in double-sealed, opaque ceramic jars at -5°C and 30% humidity.

This slow maturation develops a creamy, caramel-like complexity found in no other matcha.