Kazuki's Family—our tea farmers

Kazuki's family has been growing green tea for over ten generations. His father, Toshiaki, started growing his teas organically in the 1970s. His philosophy for traditional methods of farming was this:

“A good farmer knows that developing good soil is the first step to producing good crops. Therefore, the taste of a good organic tea is made half of tea leaves, and half of the farmers' hearts.”

While his fellow farmers chose to apply non-organic methods for higher yields, Toshiaki questioned the use of pesticides, herbicides and chemical fertilizers. The family continues to dedicate themselves to maintaining and improving upon the highest standards of environmental stewardship in their green tea products.

The tradition continues on, and Kazuki's Sencha and Matcha are made exclusively from Ichibancha, the youngest leaves and buds picked in early spring. By harvesting only once a year from each tea bush, the plants are able to fully recover, improving their excellent taste, flavor and nutrients year after year.