Special features in location, cultivation & processing
Despite its inland location, the tea farm lies just a few kilometres from the fish-rich Yatsushiro Sea. This proximity brings frequent mist to the region, acting as a natural sun shield that contributes to supple leaves and a smooth flavour. The surrounding mountain forests of southern Kumamoto are home to numerous rivers, wild waterfalls and natural rock caves, providing an abundant supply of fresh water essential for tea cultivation. Due to the steep terrain of the fields, harvesting can only be carried out using small, hand-operated machines, especially as the tea fields are significantly smaller than those of conventional farms in the lowlands. Tea production demands constant attention from Mr Kajihara, who carefully monitors factors such as humidity, temperature and weather conditions at every stage, from withering and oxidation through to drying. Because of his years of experience and deep passion for tea cultivation, he has gradually gained widespread recognition, earning accolades in regional and national competitions. His Wakocha teas are also now highly regarded by connoisseurs abroad. They are distinguished not only by their exceptional flavour, but also by their cultivation methods, as no chemical pesticides are used, and only organic fertilisers are applied.
Single Origin
This tea comes 100% from the above-mentioned tea field in Ashikita.
