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Our matcha is produced once a year, using first-flush spring leaves only.
As production volume is limited, reservations will close once quantities are finalized.
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
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
How to Store Green Tea Properly: Keeping Kirishima Tea Delicious to the Last Cup
Read moreabout How to Store Green Tea Properly: Keeping Kirishima Tea Delicious to the Last Cup
The Mythology of Kirishima and Tea: Kirishima Tea Grown on the Land of the Heavenly Descent
Read moreabout The Mythology of Kirishima and Tea: Kirishima Tea Grown on the Land of the Heavenly Descent
Deliberately Freezing the Tea Fields? The Science of Frost Protection in the Kirishima Highlands
Read moreabout Deliberately Freezing the Tea Fields? The Science of Frost Protection in the Kirishima Highlands
What Is Shade-Grown Tea? The Craft of Blocking Light to Build Umami in Gyokuro and Matcha
Read moreabout What Is Shade-Grown Tea? The Craft of Blocking Light to Build Umami in Gyokuro and Matcha
What is Kirishima Tea? A Guide from a Tea Farmer in Kirishima, Kagoshima
Read moreabout What is Kirishima Tea? A Guide from a Tea Farmer in Kirishima, Kagoshima
How to Brew Sencha: Temperature, Timing and Tips from Our Tea Farm in Kirishima
Read moreabout How to Brew Sencha: Temperature, Timing and Tips from Our Tea Farm in Kirishima
Looking Back on 2025.
Read moreabout Looking Back on 2025.
