Special features in location, cultivation & processing
Not far from majestic Mount Fuji, this tea farm cultivates its gardens according to a rigorously natural philosophy. At its core lies a closed nutrient cycle: in-house compost made from local chicken manure and recycled mushroom substrates nourishes the soil sustainably, while the use of chemical fertilisers is entirely avoided. The mineral-rich kuroboku volcanic soil, with its exceptional capacity to retain water and nutrients, provides ideal conditions for producing teas of depth and character. Beneath the surface, mineral-rich spring water channels continuously supply the roots with pure water, contributing to the clarity of the flavour.
The terroir also plays a defining role in the quality of the matcha. Mount Fuji acts as a natural barrier against strong winds, while cool air currents descending from the mountain, combined with abundant rainfall, create a pronounced contrast between warm days and cool nights. These temperature variations slow leaf growth and encourage the accumulation of valuable compounds, especially amino acids, which are responsible for the tea’s deep, smooth umami.
