Network of
Skilled Growers

The Skills of Hundreds of
Growers Spread All Over
The Country Connected to
Marumatsu Tea

Yuji Katayama

Deep-Steamed Tea, Shizuoka/ Kikugawa

Rich Roasted Taste Due to Unique Steaming System

In the vast plateau of the Makinohara area, they use their own unique fertilization management system while replanting. With the soil infused with fertilizers rich in minerals, tea absorbs a high level of nutrients and becomes highly resistant to disease and insects. This area is rather flat and therefore receives a lot of sunlight which results in luxuriant leaves which are steamed not once but twice. Using Katayama’s unique double-steaming system creates an aromatic, rich tea. Replanting from seedlings for two generations means the following generation will also yield an excellent crop.

Katsunori Yagi

Deep-Steamed Tea, Shizuoka/ Kikugawa

More Steaming, More Sweetness

Yagi is one of the oldest tea growers on the Kikugawa Plain. Approximately fifty years ago, the Yagi method of steaming began when tea was accidentally steamed too much and, to his surprise, the taste of the tea was well received. Since then, the Yagi’s have continued to bring forth the most sweetness by bathing the plants in as much sunlight as possible and then steaming them to the utmost. When deeply steamed, the tea has a unique pale golden color, and the leaves become finer, with a sweet aroma, a condensed flavor, and a lingering aftertaste. The 3rd generation of Yagi tea growers in Kikugawa, the birthplace of Kikugawa deep-steamed tea, is continuing the traditional production process to deliver a sweet and richly flavored tea.

Hisahiro Nakamura

Gyokuro, Shizuoka/ Hebizuka

Natural Fermentation Creates a Tea With a Flowery Scent

This tea is grown at an elevation of 800m at the head of the Abe River on the steep slopes of a misty mountain valley. Compared to the flatlands, there is little sunlight and the plants grow more slowly, which allows them to absorb nutrients more completely, creating savory soft tea leaves. In addition, the leaves are picked individually by hand and are laid out in bamboo baskets for a day to allow for natural fermentation to occur. This rather uncommon process brings forth a tea with a flowery aroma that pleases the palette. The Nakamura’s have looked after their fields with loving care for three generations, with thorough knowledge of the weather, growing their tea in a natural fashion. This creates distinct full-bodied Nakamura flavor that we hope you will enjoy.

Kanemitsu Sugimura

Light-Steamed Tea, Shizuoka/ Fujieda

Tea with a Delicate Sweetness, Grown at High Altitude

This farm is located at an altitude of 400m in mountains whose misty forests bathe their plants in negative ions. They get little sunlight, so their leaves are thick and soft. Steaming them for a short time and rolling them in a steady temperature allow them to preserve this inner moisture and produce a clear, translucent green tea. Using fish fertilizer and maintaining an organic fertilizer balance year-round creates an abundance of amino acids, which yield a mellow mountain tea with a hint of sweetness. Mr. Sugimura carefully observes the condition of tea leaves and researches not only Japanese tea production methods but also goes overseas to learn more about the cultivation of tea.