Tokuyama Tea Garden: A land of Tradition and Nature

Location: Kawane, Shizuoka

Elevation: 280m

Tokuyama is a village rich in natural beauty and cultural heritage, nestled in the southern part of the Japanese Alps. This area has been renowned for its tea production since the 14th century and is a sacred place where ancient "Kagura dances" are dedicate to Shinto gods.

Preserving Tradition Amidst Modern Challenges

Sadly, Tokuyama faces challenges due to depopulation, leading to the abandonment of many tea gardens. At Urushibata Tea, we have taken on the stewardship of some of these gardens from local residents, continuing the legacy of tea cultivation that dates back to the times of myth and samurai.

The Art of Natural Cultivation

In Tokuyama, our tea is cultivated using natural farming methods. For over a decade, no chemical or even organic fertilizers have been used, allowing the tea plants to grow at their natural pace. Birds and beneficial insects play a crucial role in maintaining a stable ecosystem by controlling pests.

To avoid depleting the soil and the tea plants, we harvest only once a year.

The Spring Harvest

On the harvest day 12th May 2024, the fresh scent of new leaves and wildflowers fills the air, carried by the breeze from the mountains.

We spread the freshly picked leaves in bamboo baskets to wither in the sunlight.

The withering time must be carefully judged based on the strength of the sun and the temperature, watching as the scent of fresh greens transforms into the mellow aroma of wildflowers.

This moment captures the potent energy of the sun and the delicate fragrance of the leaves, a true joy only tea producer can enjoy!

To preserve this moment, we transition to shade-drying. The bamboo baskets are moved to a well-ventilated shaded area, where we regularly stir the leaves to prevent excessive oxidation. This process continues throughout the night.

The next day, finally the leaves proceed to the standard sencha processes of steaming, rolling, and drying.

Making of Sencha Mountain Breeze

The tea leaves are processed using the traditional Kawane light-steaming (asamushi) style and dried at the minimum temperature necessary to preserve their fresh taste.

By the natural cultivation, it's subdued the umami, allowing the unique flavor of this terroir to shine through. We hope that as you drink this tea, you can feel the refreshing spring mountain breeze. < Get it online> https://www.urushibata-tea.com/product-page/sencha-mountain-withered