About Us
Our farm in Japan
Our tea farm is a traditional company that has been family-run for several generations and has been producing organic matcha for several decades.
The cultivation area for Matcha tea is one of the best and at the same time oldest tea growing regions in Japan: the Uji region, located west of Osaka. The region is known for its clean water and nutrient-rich soil, free from pesticides. The local climate is suitable: the mist from the Uji and Kizu rivers keeps the tea plants moist and reduces the risk of frost damage.
The tea farmers traditionally protect the plants from the sun with reed and bamboo sticks. This increases the chlorophyll content in the leaves and makes the flavor milder. The cultivation is done without pesticides.
Our quality standards
Annual soil samples and laboratory tests regarding heavy metal and radiation contamination are conducted to ensure the best possible quality. Additionally, each batch is carefully checked for its mineral properties.
Our quality is confirmed by strict standards of the organic certificate from the Japanese certification body JONA and the German organic certification.
Oishitaen: Tea cultivation in the shade
Around April, shortly after new shoots appear on the bushes, the fields are covered, with the plants being almost completely protected from sunlight.
In Uji, reed is spread on bamboo sticks for centuries. Today, only a few farmers still use this traditional method. The shade allows the tea to concentrate and multiply nutrients. Bushes that are not exposed to sunlight increase the production of chlorophyll many times over.
Also important is L-theanine, the amino acid responsible for the umami flavor in tea. The gentle taste is preserved through shaded cultivation.
First Harvest
Second Harvest
