Terrior of Sashima and the producer

The Origin & Producer

Origin: Sashima, Ibaraki Prefecture

A historic tea-producing region with the distinction of being the first to export Japanese tea to the United States in 1859. The fertile soil brought by the Tone River and the harsh winters cultivate robust, flavorful tea leaves. Sashima is home to many farmers who manage the entire process from cultivation to sales, and their honest approach to tea-making continues to this day.

Producer: Mr. Masahiro Yoshida, Yoshida Chaen

The 6th generation owner of Yoshida Chaen, a historic tea garden founded in 1839. He is one of Japan's leading producers of Japanese black tea, having won numerous awards at domestic and international competitions. With a motto that "delicious tea comes from a good field," he focuses on soil cultivation using mainly organic fertilizers.

I had the chance to visit the tea garden just as the tea-making season was underway. From picking and fermentation to the final finishing, every step of the process was filled with a breathtaking level of meticulous care. While many details are trade secrets, what struck me most was how Mr. Yoshida worked with his machinery as if he were making the tea by hand. Many tea farms in Japan are family-run and rely on excellent machinery. However, Mr. Yoshida constantly reads the condition of the leaves and the weather, making delicate adjustments to the machines. It was as if he was commanding the equipment as an extension of his own hands. I am convinced that this final, subtle difference is what defines the gentle taste of this wakocha.