Please Contact Us for Wholesale Price and Access.
The Distinction of Excellence
産地賞 (Sanchi-sho): The farm is a primary contributor to their region’s repeated #1 ranking in the National Tea Production Area Awards, beating out historically famous regions like Shizuoka and Uji.
Eco-Farmer Certification (エコファーマー認定)
Eco-Pioneer Status: Officially certified as Eco-Farmers, they utilize proprietary, long-fermented organic fertilizers to create a nutrient-dense soil that translates into a deeper, more complex flavor profile.
Interviewing of the family farm owner:
On a 40-hectare estate, the family cultivates tea without a single drop of chemical fertilizer or pesticide. Instead, they harness the blessings of nature alongside a thriving local ecosystem.
"The most important thing in organic farming is soil preparation," the owner explains. "We produce our own soil and EM bokashi for use on our farms."
To build strong, disease-resistant soil, the farmers blend local by-products such as rice hulls, rice bran, oil cake, fish meal, and bonito broth with EM bacteria, meticulously adjusting the moisture content. After fermenting for six months to a year, this nutrient-dense mixture is spread over the tea fields. This process cultivates healthy soil bacteria, supporting a rich network of earthworms and insects. Wildflowers are encouraged to bloom around the fields, creating a natural habitat where ladybugs and praying mantises thrive by feeding on pests that would otherwise harm the tea plants.
Tasting Notes
Aroma: Freshly harvested greens with a hint of toasted umami.
Flavor: A creamy, full-bodied texture with a natural, lingering sweetness and a velvety finish.
Appearance: A brilliant, glowing emerald green that reflects the high chlorophyll content of shade-grown, volcanic-enriched leaves.
🌿The farm is located near Mount Sakurajima. The soil is enriched with volcanic ash (Shirasu), which is incredibly mineral-rich. This natural fertilizer creates a tea that is naturally higher in amino acids (Umami) and has a distinctively deep, vibrant green color that looks stunning in cafe lattes.
Please Contact Us for Wholesale Price and Access.
The Distinction of Excellence
産地賞 (Sanchi-sho): The farm is a primary contributor to their region’s repeated #1 ranking in the National Tea Production Area Awards, beating out historically famous regions like Shizuoka and Uji.
Eco-Farmer Certification (エコファーマー認定)
Eco-Pioneer Status: Officially certified as Eco-Farmers, they utilize proprietary, long-fermented organic fertilizers to create a nutrient-dense soil that translates into a deeper, more complex flavor profile.
Interviewing of the family farm owner:
On a 40-hectare estate, the family cultivates tea without a single drop of chemical fertilizer or pesticide. Instead, they harness the blessings of nature alongside a thriving local ecosystem.
"The most important thing in organic farming is soil preparation," the owner explains. "We produce our own soil and EM bokashi for use on our farms."
To build strong, disease-resistant soil, the farmers blend local by-products such as rice hulls, rice bran, oil cake, fish meal, and bonito broth with EM bacteria, meticulously adjusting the moisture content. After fermenting for six months to a year, this nutrient-dense mixture is spread over the tea fields. This process cultivates healthy soil bacteria, supporting a rich network of earthworms and insects. Wildflowers are encouraged to bloom around the fields, creating a natural habitat where ladybugs and praying mantises thrive by feeding on pests that would otherwise harm the tea plants.
Tasting Notes
Aroma: Freshly harvested greens with a hint of toasted umami.
Flavor: A creamy, full-bodied texture with a natural, lingering sweetness and a velvety finish.
Appearance: A brilliant, glowing emerald green that reflects the high chlorophyll content of shade-grown, volcanic-enriched leaves.
🌿The farm is located near Mount Sakurajima. The soil is enriched with volcanic ash (Shirasu), which is incredibly mineral-rich. This natural fertilizer creates a tea that is naturally higher in amino acids (Umami) and has a distinctively deep, vibrant green color that looks stunning in cafe lattes.
