Cultivation
Long before the first shoots emerge, the work begins with careful soil preparation. Organic compost made from rice straw, fallen leaves and rice husks, matured over decades, forms the foundation of nutrient-rich soil. Through microbial fermentation and temperatures exceeding 60°C, pests and weed seeds are naturally reduced.
Once planted, the young tea plants take around five years to establish themselves and develop a strong root system. A layer of rice husk mulch protects the soil and supports healthy growth. Plant protection also follows ecological principles: homemade fermented preparations based on neem, rice koji and yeast help keep pests at bay naturally and gently.
During the cold winter months, specialised sprinkler systems and frost protection fans shield the delicate buds from frost damage. Ahead of the spring harvest, the tea fields are carefully shaded to reduce astringency while enhancing umami and natural sweetness. Harvesting is selective, guided by the maturity and height of the young shoots to ensure only high-quality leaves are picked.
Processing & Refinement
Immediately after harvesting, the initial processing begins, halting oxidation and preserving the leaves’ characteristic green colour and fresh aroma. The leaves are promptly steamed, followed by a series of mechanical processing steps, including the rotorvane method, which helps create a more uniform leaf structure.
Through several carefully coordinated stages of rolling and drying, the leaves are gradually shaped and their moisture content reduced. Pressure and temperature are precisely controlled until the leaves develop the fine, needle-like shape characteristic of Japanese green tea. A final drying stage brings the moisture content of the unrefined tea down to approximately 5%.
During the subsequent refining process, the leaves are sorted by size through a series of increasingly fine sieves, while optical colour sorters remove even the smallest stems and foreign particles. In a process known as Gokumi, different batches of tea are blended to create a harmonious, complex flavour profile with remarkable depth. This is followed by a final roasting stage, known as firing, which reduces the remaining moisture content to approximately 2%. At the same time, delicate sweet aromas develop, along with a long, lingering finish known in Japanese as Yoin.
