In 2019, the tencha harvest won 1st place at the Kyoto National Tea Competition.
- Cultivation: Cultivated using centuries-old traditional methods including shading under a canopy of reeds and straw adjusted according to the sunlight and increasing until 95% of sunlight is cut. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year.
- Harvest: May 2019. Carefully handpicked for maximum quality.
- Processing: Steamed and dried in a traditional tencha oven. Carefully refined — removing stems, veins — before stone mill grinding.
- Grinding: Nov 20, 2019
- Packaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option also available.
- Region: Uji, Kyoto
About the Farmer
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
To view more photos of the cultivation process, see Tsuji-sensei's Facebook page.
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