This month, we introduce a fragrant Sencha (煎茶) called Daichi no Megumi (大地の恵), or "Blessing of the Earth", grown in the mountains of Kawanehon-chō (川根本町), Shizuoka Prefecture (静岡県).

Tea plantation in the mountains. Photo by courtesy of the tea producer: Tsuchiya Farm (つちや農園)

A High-Altitude Tea from a Renowned Region

Kawane is one of Japan's most celebrated tea-growing regions, known for its clean air, pure river water, and dramatic mountain mists that gently shade the tea fields. The tea we selected this month was grown by Tsuchiya Farm (つちや農園), a family-run producer committed to cultivating flavorful teas without the use of pesticides.

Although the leaves are machine-harvested (as is common for many high-quality Sencha), the resulting tea has a gentle, balanced flavor: smooth, slightly grassy, and with a pleasant astringency that lingers just long enough.

Hand harvest (of a different tea). Photo by courtesy of the tea producer: Tsuchiya Farm (つちや農園)

Not Certified Organic, but Grown with Care

While Tsuchiya Nouen does not hold an official organic certification, their teas are grown without chemical pesticides or herbicides. As they explained to us, domestic demand for certified organic tea remains low in Japan, and the cost of certification and testing is high for small farms. Instead, they focus on sustainable, responsible cultivation, and transparency with their customers.

We believe in supporting this kind of thoughtful, honest approach to farming.

Tea plantation. Photo by courtesy of the tea producer: Tsuchiya Farm (つちや農園)

Brewing Tips

The producer recommends the following guidelines for brewing:

• Tea amount: 8–10g (1½ Tbsp)
• Water: 300cc
• Temperature: 70–80°C (160–180°F)
• Steeping time: 75–90 seconds

If you prefer a rounder, softer taste, start with cooler water (around 70°C) and a slightly longer steep. For a brighter, sharper flavor, raise the temperature slightly and steep for a bit less.