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The Matcha Harvest

 

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Concerning Our Japanese Matcha Harvest   -   Matcha Research   -   The Matcha Tea Ceremony

 

Our Matcha Harvest

Kagoshima, Japan


Meet Ko Takewa, our 4th Generation Tea Master.   The Art of Fine Matcha is determined by location and soil condition, the quality of the plant, and the Tea Master, and Ko is one of the very best.

 

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Our organic Matcha tea farms are located in the southwest region of Japan - Kagoshima. (Note:  Most matcha is grown in the Kyoto, Uji area, where the tea farms are very close to one another, so it is difficult to cultivate organic teas without contamination of pesticides.)

 

The land at the base of Mt. Fuji is known for:

1.  Its mineral rich soil nourished from nearby volcanoes

2.  Vast tea fields of mainly organic farming, with minimal risk of pesticide contamination from neighboring non-organic farms

3.  Thick mist acting as a natural shade to the plants, enhancing the production of more amino-acid (natural sweetness element) in the leaves.

4.  The drastic change in the day and night temperature enables the plants to produce exceptionally s sweet and flavorful tea.

 

SOIL MANAGEMENT - the key in organic production.

Healthy plants need nutritious soil. Fertilizer is a source of nutrients for the plants. However in organic cultivation, the use of artificial fertilizers is often not a‖owed.  At our organic farm, our farmer makes our own natural organic fertilizer which is ca‖ed `compost'. Compost is made from mixing mountain soil with a specialy selected grass, and left to ferment for four years. This is extremely time consuming and tedious for organic farmers because the compost has to be overturned periodically to a‖ow for better fermentation. With good fermentation, the compost generates a generous amount of beneficial bacteria breathing in the soil, creating good nutrients and a healthy environment for the plants to grow. Many organic farms ferment their compost for about a year, but our farmer does so for four years, in order to produce a compost with the maximum beneficial bacteria. 

 

Strong Roots,Strong Plants

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It is a common practice for farmers to harvest the leaves of tea plants which are three years of age (from the date of planting).In organic farming, the use of pesticides or artificial fertilizers are not allowed, so it is extremely important to cultivate plants which are strong to fight against pests, so they need to be at least five years old. 

By not disrupting the growth of such plants before the plants reach five years old, we are allowing the plant to grow more deeply into the ground, thereby drawing up more nutrients which helps in building stronger roots. When the roots are strong, the plants do not fa‖ prey to diseases easily, and will not weaken easily from too many times of shadings.

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This is also our way of ensuring a stable quality supply,year after year.

 

Thriving Assemblies of Beneficial insects

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In summer, our organic farm wi‖ be thriving with insects and bugs like spiders, ladybugs and praying mantis, a‖ helping out as`natural pesticides' in getting rid of harmful insects.The presence of these beneficial insects is a solid proof of the absence of pesticides on our farm. 

Weeds and Hand Power


The struggle with weeds is never ending on organic farms. Our farmer insists on not using any chemicals to get rid of weeds although there are some natural ones which are approved for use. Instead, a‖ weeds are removed by hand. Our farmer goes to that extent.

 
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Got Matcha - "The Elixer Of The Immortals"™

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