Thank you, as always, for choosing Imamura Tea Plantation.

Here is our shipping schedule for the Obon holiday period.

Shipping Schedule

  • Orders received by Tuesday, August 11: shipped as usual
  • Orders received from Wednesday, August 12 through Sunday, August 16: shipped in order from Monday, August 17

We continue to accept orders as usual during this period. Delivery will take a little longer than normal, and we appreciate your understanding.

Thank you for your continued support of Imamura Tea Plantation.

Latest Stories

View all

新茶・二番茶・秋冬番茶とは｜季節で変わる霧島茶の味わい / Shincha, Nibancha, Autumn Bancha: How Kirishima Tea Changes with the Seasons - 今村茶園

Shincha, Nibancha, Autumn Bancha: How Kirishima Tea Changes with the Seasons

Read moreabout Shincha, Nibancha, Autumn Bancha: How Kirishima Tea Changes with the Seasons

一枚の葉も捨てない｜霧島の茶畑で続ける循環型のお茶づくり / Not a Single Leaf Wasted: Circular Farming in Our Kirishima Tea Fields - 今村茶園

Not a Single Leaf Wasted: Circular Farming in Our Kirishima Tea Fields

Read moreabout Not a Single Leaf Wasted: Circular Farming in Our Kirishima Tea Fields

合組（ごうぐみ）とは｜霧島茶の味を整えるブレンドの職人技 / Gougumi: The Blender's Craft That Shapes the Taste of Kirishima Tea - 今村茶園

Gougumi: The Blender's Craft That Shapes the Taste of Kirishima Tea

Read moreabout Gougumi: The Blender's Craft That Shapes the Taste of Kirishima Tea

焙煎という仕上げ｜香りが生まれる80〜130℃の世界 / The Final Firing: Where Aroma Is Born at 80–130°C, Explained by a Kirishima Tea Farm - 今村茶園

The Final Firing: Where Aroma Is Born at 80–130°C, Explained by a Kirishima Tea Farm

Read moreabout The Final Firing: Where Aroma Is Born at 80–130°C, Explained by a Kirishima Tea Farm

蒸し数十秒が味を決める｜深蒸しと浅蒸しの違い / A Few Dozen Seconds That Decide the Taste: Fukamushi vs. Asamushi Steaming, Explained by a Kirishima Tea Farm - 今村茶園

A Few Dozen Seconds That Decide the Taste: Fukamushi vs. Asamushi Steaming, Explained by a Kirishima Tea Farm

Read moreabout A Few Dozen Seconds That Decide the Taste: Fukamushi vs. Asamushi Steaming, Explained by a Kirishima Tea Farm

品種「やまとみどり」の物語｜樹齢80年、霧島に生きる在来種 / The Story of the Yamatomidori Cultivar: A Native Variety Still Living in Kirishima After 80 Years - 今村茶園

The Story of the Yamatomidori Cultivar: A Native Variety Still Living in Kirishima After 80 Years

Read moreabout The Story of the Yamatomidori Cultivar: A Native Variety Still Living in Kirishima After 80 Years