In May we head to Uji (宇治), the historic centre of Japanese tea, for a Matcha-iri Sencha (抹茶入り煎茶) from Horii Shichimeien (堀井七茗園). It is a tea built from a first-flush Uji matcha ground on a stone mill, and a Sencha chosen by the same garden master to match it.

Byōdō-in Phoenix Hall, Uji by 663highland, used under CC BY 2.5 (cropped from original).

Matcha-iri Sencha, a Cup with Two Greens

Matcha-iri Sencha is a Sencha with a small amount of finely ground matcha mixed in. The two teas come from very different processes. Sencha begins with leaves grown in full sunlight, then steamed, rolled and dried into needle-shaped leaves. Matcha comes from Tencha (碾茶), leaves grown for weeks under shade, steamed and dried flat without rolling, and finally ground into a fine powder on a stone mill.

Photo by courtesy of the tea producer: Horii Shichimeien.

When the two are brought together in a teapot, the cup picks up the strengths of both. The Sencha gives structure, a clear leafy aroma, a touch of refreshing astringency. The matcha gives colour, body and that creamy, deeply vegetal umami that only powdered tea can offer. The liquor turns a vivid, opaque green, and the texture in the mouth is fuller than that of a Sencha drunk alone.

The matcha used in our May tea is made exclusively from first-flush Tencha grown in Uji, stone-ground at the producer's mill. The Sencha was chosen by the garden master to fit it: lively enough to balance the matcha without overpowering it.

The Machine That Changed Uji

Horii Shichimeien was founded in 1879 (Meiji 12) and still tends the Okunoyama (奥ノ山) tea garden, the last surviving plot of the seven famous Uji gardens designated by the Ashikaga shogunate in the Muromachi era. The most striking chapter of the family's history, though, is more recent, and concerns the third-generation owner, Horii Chōjirō (堀井長次郎).

Matcha stone mill grinding Tencha into powder by Derjochenmeyer, used under CC BY-SA 4.0 (cropped from original).

In the early twentieth century, all Tencha was still finished by hand. The flat, fragile leaves had to be dried slowly on heated paper trays, attended by experienced workers for hours at a time. The process worked but was painfully slow, and it set a hard ceiling on how much matcha Uji could ever produce. Chōjirō spent years trying to mechanise it: he wanted a machine that would dry the leaves without crushing them, preserving their colour and aroma.

In 1924 (Taishō 13) he succeeded. The "Horii Tencha Drying Machine" worked, and worked well. It would have been straightforward to keep the invention to himself: a patent, a license, an exclusive supply of mechanised matcha for one family business. He chose the opposite path. Chōjirō shared the design freely with the other tea makers of Uji, explaining the mechanism and helping them install their own machines.

Every Tencha drying machine used in Japan today, including the one humming in Horii Shichimeien's own workshop, is a descendant of that 1924 design. Uji's Tencha output multiplied in the years that followed, the price of matcha fell, and it became affordable to ship abroad.

Tencha on a traditional stone mill in Uji by Derjochenmeyer, used under CC BY-SA 4.0 (cropped from original).

Brewing Matcha-iri Sencha

Matcha-iri Sencha responds well to a slightly lower temperature than a plain Sencha, to keep the powdered matcha from turning bitter:

• Tea leaves: 7g (about 1½ tablespoons)
• Water: 100ml per serving
• Temperature: 60 to 80°C
• Steeping time: 30 to 60 seconds

Pour the water gently onto the leaves, swirl the pot once to mix in the matcha, then serve through a fine strainer. The first cup will be the most vivid, with a thick coat of green and a strong umami. A second infusion is well worth pouring: use slightly hotter water and a shorter steep, and you will find a lighter, leafier cup behind the matcha.

For warm spring evenings, try it cold-brewed. Place the leaves in cold water for two to three hours, then shake the pitcher gently before serving: the matcha will lift into suspension and give you a strikingly green iced tea.

Enjoy!

We are staying with stems this month. After March's delicate Karigane (雁ヶ音) from Hoshino, our April tea takes the same kind of leaf and puts it through fire: a Karigane Hōjicha (雁ヶ音ほうじ茶) from the prefecture of Mie (三重県). It is the same tea we offered five years ago, in February 2021, and we are happy to bring it back.

Karigane Hōjicha, a Roasted Stem Tea

Hōjicha (ほうじ茶) literally means "roasted tea." Most Hōjichas roast finished leaves of Sencha (煎茶) or Bancha (番茶) over high heat until they turn a warm chestnut brown. The fire transforms the cup completely: the grassy notes of the original green tea give way to a fragrance of toasted nuts and caramel, the astringency disappears, and much of the caffeine is burned off in the process.

Our April tea is roasted not from leaves but from stems, the same Karigane material we explored last month. Karigane is naturally lower in catechin than the leaves and richer in theanine, so the roast starts from a sweeter, gentler base. The resulting cup is unusually round and soft, with a clean, almost biscuity finish, and very little of the smokiness sometimes associated with Hōjicha.

The tea comes from the district of Taki (多気町) in southern Mie, just west of the city of Ise (伊勢市). Mie is Japan's third-largest tea-producing prefecture, after Kagoshima and Shizuoka.

A Tea Born from Frugality

Japanese tea has a long habit of using every part of the plant. Karigane uses the stems. Konacha (粉茶) uses the dust that falls off during sorting, and is the hot tea, known as agari (あがり), that sushi restaurants serve at the end of a meal. Genmaicha (玄米茶) stretches tea with toasted rice. Even the lowest grades of the autumn harvest become Bancha (番茶), the everyday tea of the countryside.

Selecting Tea by Kusakabe Kimbei, public domain.

Hōjicha is the most striking expression of that habit, because it was born from an actual crisis. In the early 1920s, Japan was in recession: exports had weakened after the First World War, the 1923 Great Kantō earthquake had devastated the country's economic heart, and tea merchants in Kyoto found themselves with stocks of plain Bancha they could not sell. One of them tried roasting his unsold leaves over high heat, hoping at least to dry out what was sitting in his warehouse. The fragrance turned warm and toasty, the bitterness disappeared, and Hōjicha was born.

The smoky, caramel-like aroma was unlike anything else on the market. The cup was forgiving, easy to drink with food, and the low caffeine meant it could be served from morning to evening, to children and elders alike. Within a few decades, what had started as a way to save unsold inventory had spread to tea shops across the country and become one of the most familiar teas in Japan. Today you find it in restaurants, in vending-machine bottles, in lattes and ice cream.

Devastation after the 1923 Great Kantō earthquake, unknown author, public domain.

Brewing Karigane Hōjicha

Hōjicha is the most forgiving of Japanese teas: it asks for hot water and a short steep, and rewards a generous dose of leaves. Adjust to taste:

• Tea leaves: 3g (about 1½ teaspoons)
• Water: 120ml
• Temperature: 90°C or above
• Steeping time: 30 seconds

For a stronger cup, add more leaves rather than steeping longer. The same leaves will reinfuse one or two more times; keep the following steeps very brief, the water just as hot. Hōjicha is also wonderful prepared with milk and a touch of sugar, as a soft alternative to a black-tea latte.

It pairs naturally with food. Try it after a bowl of soba (蕎麦), with a slice of toast and butter, or alongside a piece of dark chocolate; it works with both savoury and sweet.

Enjoy!

This month we travel to the village of Hoshino (星野村), tucked in the mountains of Yame (八女) on the island of Kyūshū (九州), for a Karigane (雁ヶ音) brought to us by Tsuji Baikōen (辻梅香園).

A Stem Tea from Yame

Karigane is a stem tea, made from the slender stalks and leaf veins sorted out of high-grade Gyokuro (玉露) and Sencha (煎茶) during refinement. After steaming and rolling, the finished tea is passed through a colour sorter and then over fine sieves, where the lighter stems are separated from the darker leaves. The stems were once treated as a by-product, but tea drinkers eventually realised they carry more sweetness and umami than the leaves themselves, along with a clean, fresh fragrance.

This particular Karigane is built from the off-cuts of premium leaves grown in Hoshino, one of Japan's most respected Gyokuro villages. In the cup, you can taste that origin clearly: a soft umami, a touch of natural sweetness, and a refreshing finish that keeps the tea light. The colour is a pale jade-green, almost translucent. The leaves themselves are an unusual mix of needle-shaped pieces and short, lighter stems that look more like dry grass than tea.

1904, the Dawn of Gyokuro in Hoshino

Tea has been grown in Hoshino since at least the Muromachi period (室町時代, 1336–1573), when seeds were brought back from Ming China and planted near the temples of nearby Kurogi (黒木). For centuries the village produced everyday tea, with no particular national reputation.

Hoshino River by Minto (みんと), public domain.

That changed at the very end of the Meiji era. A grower from Honboshino (本星野) named Suezaki Kiichi (末崎喜一) travelled to Uji (宇治) to study the techniques used to make Gyokuro: shading the bushes with reed screens for weeks before harvest, picking only the youngest leaves by hand, steaming and rolling them with great care. He brought the knowledge home, adapted it to the misty climate of Hoshino, and in 1904 the village produced its first Gyokuro.

That year is considered the dawn of Gyokuro in Hoshino. From there, the craft spread across the wider Okuyame (奥八女) area, and today Yame accounts for around half of all Japanese Gyokuro production. Hoshino still uses the old methods: reed-screen shading, hand-picking, slow processing. The valley's geography helps too: thick morning fog rises off the Hoshino River and diffuses the early sunlight, softening the conditions in which the leaf grows.

Yame tea plantation by kanegen, used under CC BY 2.0 (cropped from original).

Our March Karigane is built from the off-cuts of those gardens: the stems sorted out of each batch of Hoshino Gyokuro and Sencha.

Brewing Karigane

The producer recommends a short, gentle infusion to bring out the natural sweetness without pulling too much astringency from the leaves:

• Tea leaves: 4g (about 2 teaspoons)
• Water: 180ml
• Temperature: 80°C
• Steeping time: 25 seconds

Pour the water onto the leaves slowly, and serve in small cups. For a second infusion, use slightly hotter water and reduce the time to about 10 seconds. A third steep is also possible: warmer still, very brief. Each cup will lean a little more toward the lively, vegetal side of the tea.

Karigane is also excellent cold-brewed. Place 8g of leaves in a 500ml pitcher of cold spring water and leave it in the refrigerator for four to six hours. The slow extraction draws out the theanine without the astringency, giving a rounder, sweeter cup that suits the first warm days of spring.

Enjoy!

For this month, we chose Kamairicha Tōsen (釜炒り茶唐仙) from Tokunaga Seicha (徳永製茶), a pan-fired green tea made in the traditional Ureshino (嬉野) style.

Photo by courtesy of the tea producer: Tokunaga Seicha

Kamairicha, Pan-Fired Japanese Green Tea

Most Japanese green tea is steamed, like Sencha (煎茶). Kamairicha (釜炒り茶) is different: after harvest, the leaves are heated in a pan to stop oxidation. This makes a clear difference in the cup.

Kamairicha often feels less grassy and less seaweed-like than steamed teas. Instead, it leans toward warm, roasted notes, a smooth mouthfeel, and a clean finish. The aroma can be especially appealing: a light toastiness, sometimes reminiscent of roasted nuts or warm grain, while still staying firmly in the world of green tea.

Ureshino Onsen by Totti, used under CC BY 4.0 (cropped from original).

Ureshino (嬉野) and a Local Tea Tradition

Ureshino has over 500 years of Kamairicha history, older even than Sencha. Pan-firing techniques have deep roots in this part of Kyushu (九州), creating a style that feels distinct from the steamed teas of Shizuoka (静岡) or Uji (宇治).

At Tokunaga Seicha, the craftsmen adjust fire and timing by feel, without relying on thermometers. This hands-on approach limits production to about 15kg per day, but it is what gives the tea its careful, old-fashioned character.

Photo by courtesy of the tea producer: Tokunaga Seicha

Setsubun (節分) and the Start of Spring

In Japan, early February is marked by Setsubun (節分), best known for mamemaki (豆まき), throwing roasted soybeans while saying "Oni wa soto, fuku wa uchi" (鬼は外、福は内), "Demons out, fortune in." A simple ritual of cleaning the slate and welcoming the new season.

Setsubun (節分) at the Shimogoryō Shrine in Kyoto

Brewing Kamairicha

Instructions from the producer:

• Tea leaves: 3g
• Water: 250ml
• Temperature: around 85°C
• Steeping time: 90–120 seconds

This is a lighter ratio than most Japanese green teas, and the longer steep brings out the full kamaka (釜香), the roasted fragrance that defines this style.

For a rounder cup, lower the temperature to around 80°C. You can reinfuse the same leaves two or three times; keep later steeps shorter with slightly warmer water.

Enjoy!

Akemashite omedetō gozaimasu (明けましておめでとうございます), Happy New Year.

This month's selection is an organic Sencha (煎茶) from Shingū (新宮), in Ehime Prefecture (愛媛県). Grown in a narrow valley, it develops a fragrance that is known to be especially expressive. In the cup, it offers a balanced mix of sweetness, astringency, and a light bitterness, which makes it a good daily green tea.

Shingū (新宮) in Winter (FMVBIBLO – CC BY-SA 4.0) (cropped from original).

Sencha, Japan's Everyday Green Tea

Sencha is the most common style of Japanese green tea. After harvest, the leaves are typically steamed to stop oxidation, then rolled and dried. This keeps the color vivid and helps preserve the fresh, green aromas that many people associate with Japanese tea.

Because Sencha is made for regular drinking, it is also a good way to taste a place. Small changes in climate, altitude, and farming practices show up quickly in the cup. Some Sencha leans sweet and soft, others feel brighter and more brisk. This one aims for balance, with enough structure to feel refreshing, but not so much intensity that it becomes tiring over the day.

Tea Plantation – Photo by courtesy of the tea producer: Wakiseicha (脇製茶)

Shingū (Ehime) and Valley-Grown Tea

Ehime Prefecture is on Shikoku (四国), the smallest of Japan's main four islands. In narrow valleys, tea gardens can experience a mix of sun, shade, and cool air moving down from higher elevations. Those conditions can help develop aroma and keep the flavor focused.

When you brew this tea, pay attention to the first impression. Fragrance is often the first thing valley-grown teas show clearly: a fresh, green lift in the steam, then a clean finish that invites another sip. With slightly cooler water, you can emphasize sweetness and roundness. With a little more heat, you will bring out more bite and a drier, brisker edge.

Imabari Castle (今治城) in Ehime Prefecture (愛媛県) (Public Domain) (cropped from original).

2026 and the Year of the Horse

In Japan, the start of the year is often linked to the eto (干支), the 12-year zodiac cycle. 2026 is the Year of the Horse, uma (午). You will see horse motifs on nengajo (年賀状), New Year's greeting cards, and in small seasonal decorations.

In Chinese zodiac symbolism, the horse is often associated with energy, independence, and forward movement. It is a nice image for early January, a reminder to start small, keep going, and build momentum through simple daily habits. A cup of Sencha fits well here: clear, aromatic, and easy to make every day.

Wakiseicha's Sencha – Photo by courtesy of the tea producer

Brewing Sencha

Instructions:

• Tea leaves: 5g
• Water: 160ml
• Temperature: 70°C
• Steeping time: 60 seconds

If you prefer a softer cup, use slightly cooler water or shorten the steep by 10 to 15 seconds. For a brighter, more brisk cup, increase the temperature a little. You can usually reinfuse the same leaves two or three times. Keep later steeps shorter, and use slightly warmer water.

Enjoy!

December invites warm cups and slower days. This month, we are stepping slightly outside the world of Camellia sinensis to share a popular Japanese infusion: sobacha (そば茶), or roasted buckwheat tea.

Made from organic buckwheat harvested in Hokkaido (北海道), this sobacha offers a toasty aroma, a smooth body, and a naturally sweet, nutty finish. It is caffeine-free, which makes it easy to enjoy throughout the day.

Buckwheat – Photo by courtesy of the tea producer: Sapporo Chōmeian (札幌長命庵)

Sobacha, a Roasted Buckwheat Infusion

In Japanese, buckwheat is soba (蕎麦), best known internationally through soba noodles. But buckwheat has another life in the cup. Sobacha is typically produced by cleaning and sorting the grains, then roasting them until their fragrance deepens and their color turns a warm golden brown. You'll find roasted cereal notes, hints of hazelnut, and a clean finish.

Our December selection is made from organic buckwheat harvested in Hokkaido, Japan's northernmost main island. With its wide landscapes and cooler climate, the region is well suited to buckwheat cultivation. In the cup, you can expect a round, roasted profile that suits the season.

Beyond its flavor, buckwheat contains minerals and antioxidants, which is one reason many people choose it as an everyday, caffeine-free alternative. It works well both hot and iced.

Buckwheat and Toshikoshi Soba

If there is one moment when buckwheat is especially present, it is at the end of the year. On December 31st, many households in Japan eat Toshikoshi Soba (年越しそば), "year-crossing soba", a simple bowl of buckwheat noodles enjoyed on New Year's Eve. Their long shape is often linked to the wish for longevity, and the meal itself marks the transition from one year to the next.

If you are used to Japanese grain infusions like Mugicha (麦茶), or roasted barley tea, you will recognize the family resemblance. Sobacha tends to feel a little rounder and nuttier, and it pairs beautifully with winter foods, from toast and butter to savory soups and roasted vegetables.

It also works well after a meal when you want something warm and fragrant, without caffeine or bitterness.

Brewing Sobacha

Instructions:

• Tea leaves: 2g
• Water: 200ml
• Temperature: 100°C
• Steeping time: 3 minutes

This infusion is very forgiving, so feel free to adjust to your taste. A longer steep brings out deeper roasted notes, while a shorter steep highlights a lighter cereal sweetness. You can reinfuse once more for a softer second cup.

For an iced version, brew it hot, let it cool, then chill in the refrigerator.

Enjoy!

This month we are returning to a Tomotcha favorite, a Yuzu Ryokucha (柚子緑茶) from Ureshino (嬉野) in Saga Prefecture (佐賀県).

Photo by courtesy of the tea producer: Inoue Seichaen (井上製茶園)

Yuzu Ryokucha from Ureshino

Yuzu Ryokucha is a green tea scented with the aromatic peel of yuzu, Japan's fragrant citrus. Our November tea comes from Ureshino, a historic tea-producing town on the island of Kyūshū (九州), where soft water and misty hills are ideal for cultivating tender leaves. The base is a deeply steamed fukamushi (深蒸し) ryokucha, which gives a rich color and smooth texture, while the added yuzu peel brings a vivid, refreshing aroma.

In the cup, the first impression is gentle umami from the tea, followed by a clear citrus note that recalls lemon and mandarin without their sharpness. There is very little bitterness, and the finish stays light and clean, making this an easy tea to share with friends or to drink after a meal when you want something both comforting and bright.

Photo by courtesy of the tea producer: Inoue Seichaen (井上製茶園)

The last autumn matsuri

In early November, many of Japan's matsuri (祭り) are the last of the year before winter quiets the festival calendar. The weather turns cooler, the days feel shorter, and around the shrine you hear taiko drums, see lanterns, and walk past stalls selling simple festival food like yakitori (焼き鳥) or yakisoba (焼きそば). It is lively, but you can already feel that autumn is almost over.

At the heart of these festivals is Shinto, and the relationship between a community and its deity. People gather at the local shrine to pray, and before the procession begins, participants are offered a small cup of sake or nihonshu (日本酒), called omiki (お神酒). Then the heavy omikoshi (お神輿), the portable shrine, is hoisted onto shoulders, and the deity is carried through the streets, accompanied by shouts and claps.

Tendō Jinja (天道神社)

This year I took part in the festival of Tendō Jinja (天道神社), a small neighborhood shrine in Kyoto (京都). It was a very local matsuri, where I helped prepare and sell yakisoba. The following day I joined the omikoshi procession. It was a rare chance to be part of the daily life of a Kyoto neighborhood, rather than just watching it from the outside.

Photo by courtesy of the tea producer: Inoue Seichaen (井上製茶園)

Brewing Yuzu Ryokucha

To bring out the freshness of the yuzu without making the tea too strong, we recommend the following preparation:

• Tea leaves: 5g
• Water: 150 to 200ml
• Temperature: 60 to 70°C
• Steeping time: 60 to 90 seconds

A relatively low temperature and short infusion help preserve the citrus aroma and keep bitterness to a minimum. For a second infusion, use slightly hotter water and a shorter steeping time; the yuzu will be softer, but the tea's umami will still be present.

This month we invite you to discover a rare Green Hōjicha, Aohōjicha (青ほうじ茶), from Kyoto (京都).

Green Hōjicha

Green Hōjicha is a tea that undergoes only a brief roast, so it keeps much of the color and freshness of green tea while gaining soft, toasty notes. Instead of being fired until the leaves turn deep brown and the liquor dark, as with standard hōjicha, the roast stops earlier, just when a delicate aroma appears.

In the cup it is light and refined. The first sip is soft and clean, with very little bitterness, a smooth texture, hints of toasted grain and gentle sweetness, and a fresh, leafy finish, and the liquor is often paler than usual hōjicha, sometimes with a clear greenish tint that shows how much of the original green character remains.

Cobbled street of Gion by Basile Morin, licensed under CC-BY-4.0 (cropped and edited from the original).

From Gion's Teahouses to the Table

Traditionally, maiko (舞妓) and geiko (芸妓) in Kyoto's Gion (祇園) district roasted this tea themselves for their guests, choosing it because it would not overpower Kyoto cuisine, which tends to be lightly seasoned and refined. The roast is done slowly in small batches, so production stays limited and the tea often appears only at special events.

In Gion, hospitality is built on nuance, with dishes and drinks arranged so that flavors support one another rather than compete. Green Hōjicha fits this approach, its gentle roast refreshing the palate between dishes or at the end of a course, and working both beside simple rice dishes and on its own as a calming evening tea.

Brewing Green Hōjicha

To bring out the best in this Green Hōjicha, we recommend the following preparation:

• Tea leaves: 10g
• Water: 200ml
• Temperature: 100°C
• Steeping time: 1 minute

This infusion highlights both the roasted aroma and the freshness of the leaf. For a lighter cup, shorten the steeping time a little or add some extra water, and you can make a second infusion with a shorter steep where the roasted notes soften and more green character appears.

For September we have selected a rare Kabusecha (かぶせ茶), processed as Tamaryokucha (玉緑茶), born from isolated islands where the air and water are very pure.

Gotō Islands. Photo by courtesy of the tea producer: 有限会社グリーンティ五島

Gotō, an island terroir

About a hundred kilometers (62 miles) west of Nagasaki, the Gotō Islands (五島) (literally "the five islands") are open to the ocean winds. On the main island, Fukuejima (福江島), isolation limits external contamination. The water and air are exceptionally pure, and former agricultural lands have been converted to organic tea plantations.

Here, producers favor sustainable practices that respect the soil and microbial life. Their objective is clear: to develop organic agriculture on Gotō and pass it on to future generations.

Photo by courtesy of the tea producer: 有限会社グリーンティ五島

Kabusecha

Our September tea is a kabusecha, shaded for about three weeks before harvest. The shade reduces photosynthesis, enhances umami, and softens astringency. This kabusecha is made from two cultivars: 50% Saemidori (renowned for its sweetness and deep color) and 50% Yabukita (more traditional) to achieve a balanced cup.

The processing follows the Tamaryokucha (玉緑茶) method, also called Guricha (グリ茶). Instead of rolling the leaves into needles as with sencha, they are dried in a rotating drum that gives them a rounded shape. The long steam cooking and controlled drying soften the leaf, limit astringency, and bring sweetness to the forefront. The result is a deep green liquor, clean and soothing, very pleasant for the September transition.

Gotō Islands. Photo by courtesy of the tea producer: 有限会社グリーンティ五島

Preparation

Hot brewing

• Leaves: 6 g (1 tbsp)
• Water: 160 ml (5.5 fl oz)
• Temperature: 70°C (160°F)
• Duration: 2 minutes

Cold brewing

• Dosage: 8 to 10 g per liter of cold water (0.3 oz per quart)
• Duration: 3 to 4h in the refrigerator

For this month of August, we take you to Nara, Japan’s ancient imperial capital, to discover an exceptional Hōjicha (ほうじ茶). Carefully roasted in a rotating kettle, this first-harvest Yamato-cha (大和茶) combines tradition, refinement, and delicate roasted aromas, perfect for accompanying the end of summer.

Pond in Nara by Feri88, licensed under CC BY-SA 3.0 (edited from the original).

Nara, From Historical Heartland to Yamato-cha

Located in the heart of Japan, Nara was the country’s first permanent capital in the 8th century and has preserved a unique heritage: majestic temples, free-roaming deer, and seasonal festivals. But the prefecture has also long been a land of tea.

Yamato-cha takes its name from the ancient province of Yamato, which once covered much of present-day Nara. The tea fields are mainly located in the northern part of the Yamato Plateau, at around 300 meters above sea level. This mountainous climate, with an average annual temperature of 13–15 °C and a large difference between daytime and nighttime temperatures, produces fragrant leaves with a rich, full flavor.

While Kyōto and Shizuoka are better known for their tea production, Nara maintains a more discreet but high-quality tradition, with teas often reserved for local consumption.

An Exceptional Hōjicha, Roasted the Old-Fashioned Way

Hōjicha is a roasted green tea with a toasty aroma and low caffeine content. Most often, it is made from second or third-harvest leaves. This month, however, we are offering a rare Hōjicha made exclusively from first-harvest leaves. Rich in nutrients stored from autumn through spring, these leaves produce a smoother, deeper infusion than average.

This Hōjicha is roasted using a traditional method that has been practiced locally for over 60 years: the leaves are placed in a rotating kettle (kaiten kama, 回転釜) heated with hot air. They are first gently warmed to remove moisture before the actual roasting process begins. This is done slowly, in small batches, to ensure maximum freshness.

Any smoke generated during roasting is carefully removed to avoid unwanted flavors, resulting in a smooth, mellow Hōjicha with an elegant aroma. This artisanal skill, passed down through generations, has made this flavor a familiar favorite in the local community for over six decades.

Brewing Hōjicha

Hōjicha is a versatile tea, equally suited to a hot infusion or a refreshing cold brew—perfect for the hot days of August, especially in the Northern Hemisphere!

For a hot infusion:

• Tea leaves: 3 to 4 g
• Water: 120 to 130 ml
• Temperature: 80–90 °C
• Steeping time: 1 minute

For a cold brew:
Steep about 10 g of leaves in 1 liter of cold water for 3 to 4 hours in the refrigerator.

Enjoy!

This month, we bring you a Shincha (新茶) grown in the Sayama region (狭山), one of the northernmost tea-growing areas in Japan. Although Sayama accounts for only about 1% of national production, its teas are known for their rich and full-bodied flavor.

Note that the historical region of Sayama, which gave the tea its name, extends well beyond the current administrative borders of the municipality of Sayama (狭山市).

Mountains in western Saitama by Σ64, under CC BY-SA 3.0 (photo cropped from the original).

The Secret Behind Sayama Tea's Flavor

The cold winter climate of the Sayama region plays a crucial role. As temperatures drop significantly, tea plants go into a deep dormancy. During this period, their metabolism slows, preserving nutrients stored in the roots. When spring arrives, the new shoots are richer in flavor and theanine, resulting in a tea that is naturally sweet, umami-rich, and aromatic.

This sets Sayama teas apart from those grown further south in Japan, where fertilizers are often used in spring to encourage early growth.

Deep-Steamed and Carefully Roasted

This month's tea is made using the Fukamushi (深蒸し製法) method, in which the leaves are steamed for a longer time: about 120 seconds. Despite the deep steaming, this tea remains clear and smooth, without the powdery texture that sometimes characterizes Fukamushicha.

Its taste is both full-bodied and gentle, with a lingering finish enhanced by a light roasting step. Everything is done in-house, from cultivation to processing, ensuring full traceability and traditional craftsmanship.

Sayama tea field in Tokorozawa by tokoro koko, under CC BY-SA 3.0 (photo cropped from the original).

Tokorozawa and the Sayama Tea Lands

The heart of Sayama tea production lies in Tokorozawa (所沢), between the western hills of Saitama and Tokyo (東京) to the east. Here, tea fields stretch between forests, vegetable plots, and traditional family homes.

Many of these families own small tea-processing workshops, and some even operate attached shops where you can buy their teas directly. If you're lucky enough to visit in spring and ask to join the harvest, don't be surprised if they reply, "Of course, always."

Brewing Instructions

To enjoy this Shincha from Sayama at its best:

• Tea leaves: 6g (about 1 tablespoon)
• Water: 300 ml (10 oz)
• Temperature: 70°C (160°F)
• Steeping time: 90 seconds

You can do a second infusion with slightly hotter water and a shorter steep. This tea pairs wonderfully with light summer dishes, or it can be enjoyed on its own to savor its depth.

Enjoy, and have a wonderful summer!

This month, we bring you a Shincha (新茶), a green tea made from the very first harvest of the year. It comes from Mie Prefecture (三重県), in central Japan, a region renowned for its high-quality teas and ranked third nationally in both cultivation area and production volume.

Tea plantation landscape in Taki (多気町). Photo courtesy of the producer: Kawahara Seicha (川原製茶).

An Ideal Climate for Fukamushicha

This month's tea is produced in Taki, an inland town with large temperature differences between day and night. This microclimate is particularly suited to the cultivation of fukamushicha (深蒸し茶), a green tea that is deeply steamed to achieve a fine texture and a rich, vivid liquor.

Kawahara Seicha, the producer, manages both their own fields and those of partner growers, handling every step of the process in-house. Their goal is clear: to provide safe, high-quality tea cultivated with care and dedication.

Tea harvest in the city of Taki (多気町). Photo courtesy of the producer: Kawahara Seicha (川原製茶).

The Freshness of Shincha

Shincha is known for its fragrance of tender young leaves: a fresh, verdant aroma sometimes referred to as mirume-ko (ミル芽香) in the Shizuoka dialect. It contains more theanine than later harvests, giving the tea a soft, umami-rich flavor with very little bitterness.

You might notice small floating particles on the surface of your brewed tea. These are mōji (毛茸), tiny hairs found on the young spring leaves. Their presence is a sign of quality: proof that tender, carefully harvested buds were used.

Tea leaves. Photo courtesy of the producer: Kawahara Seicha (川原製茶).

Brewing Instructions

To fully enjoy the freshness of this deep-steamed shincha:

• Tea leaves: 5g (about 1 teaspoon)
• Water: 250ml
• Temperature: 80°C
• Steeping time: 40 seconds

A gentle and brief infusion helps preserve the delicate flavor of this early-season tea.
You can try a second infusion using slightly hotter water and a shorter steeping time.

Enjoy, and have a wonderful start to your summer!

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.

This month, we present a Wakōcha (和紅茶), a Japanese black tea from Murakami (村上), produced by the same grower as our March tea.

Tea plantation. Photo by courtesy of the tea producer: Fujimien (冨士美園)

Japanese Black Tea, Rediscovered

The term Wakōcha (和紅茶) literally means "Japanese black tea." It refers to black tea made in Japan using local tea plant varieties, unlike the imported black teas traditionally consumed in Europe.

Wakōcha

Although Murakami is better known for its green teas, it also has a long-forgotten history of black tea production, particularly for export during the Meiji era. This practice disappeared for nearly a century in Murakami, and it wasn’t until 2004 that black tea production was revived locally—marking an exciting renewal of a lost tradition.

Made from local Murakami cultivars, this wakōcha stands out with its delicate aroma and subtle sweetness—an uncommon profile among black teas. It has a light, floral fragrance and no bitterness, making it especially enjoyable without sugar or milk.

Cherry Blossom in Yasaka Shrine (八坂神社) in Kyoto (京都)

Pollen Allergies: A Springtime Curse

Spring in Japan is synonymous with cherry blossoms—but also with something far less poetic: hay fever (kafunshō, 花粉症), or pollen allergy. The main culprit? Japanese cedar trees (sugi, スギ), planted extensively after World War II to reforest the country and provide timber. Today, these trees release massive amounts of pollen every spring, triggering familiar symptoms: runny noses, itchy eyes, fatigue…

Having suffered from pollen allergies since my childhood in Europe, I’m often surprised by how many Japanese people believe this issue is unique to Japan. In reality, cypress, birch, and grass pollens are just as potent elsewhere! Still, the sheer scale of the phenomenon in Japan—especially in March and April—is truly striking.

Tea producer's shop. Photo by courtesy of the tea producer: Fujimien (冨士美園)

Preparing Your Wakōcha

To fully enjoy the subtle and refined flavors of this Japanese black tea, we recommend the following preparation:

• Tea leaves: 3g (about 1½ teaspoons)
• Water: 150ml
• Temperature: 85°C
• Steeping time: 3 minutes

This gentle infusion brings out the tea’s sweet and light notes without developing bitterness. A second, shorter steeping is also possible if desired.

Enjoy!