Our goal. Sustainability in every step.
Organic tea farming not only produces a more nutritious and flavorful leaf, it also takes care of the planet we share.
From the ground up
It starts with the soil. Through organic compost and fertilizer, the ground is continually replenished with nutrients that it loses from farming.
Over the course of a year, microorganisms break everything down into nutrients that can be readily absorbed by the growing plants.
And in case harmful insects show up, the farmers sometimes use beneficial ones, like spiders and ladybugs, that serve as natural pest control.
A nurturing practice
It takes a full year of dedicated work by skilled farmers to produce a strong organic harvest in spring.
Successful organic farming practices understand the wider ecosystem as a whole, how it changes throughout seasons of the year, and the rest it needs to continue producing.
Recently there’s been growing domestic demand for lower quality tea in Japan. Working with these high quality tea farms provides greater financial stability and makes sure the careful practice and culture of farming isn’t lost in Japan.
Harvested with skill
The growing season requires close care to track things like soil moisture, soil and air temperature, and sunlight—or more accurately, shade.
Before harvest, the matcha leaves (or tencha in Japanese) are grown for at least three weeks in shade to prevent photosynthesis and produce sweeter, umami-rich leaves.
We’re only one company, but what we do can encourage more sustainable and equitable systems. So we’ll continue working with organic tea farms, helping develop a better future for Japanese farmers, and reducing our packaging waste.