A day with Koji

Visiting Koji's tea farm in Ureshino is a reminder of what makes Japanese tea so special. 

Ichibancha holds a special place in Japanese culture. It's the very first harvest after the tea plants awaken from winter, carrying the purest expression of the season. The leaves are tender, full of nutrients, and bursting with flavor.

We were introduced to Koji by our friend Shintaro, who lives in the same town. When we arrived, Koji was in the middle of harvesting and processing his teas. Even before stepping inside, we could smell the incredible aroma drifting from his workshop — fresh, sweet, and deeply comforting.

As we entered, Koji greeted us with his big smile — it was easy to see this was one of his favorite days of the year. He works without any written recipe, relying instead on experience passed down from his father and generations before him. Every batch is guided by his senses — the smell, look, and feel of the steamed leaves. Because each season's humidity and temperature shift, every year's tea takes on a character of its own. Koji's farm is small, but his care and precision shine through in every leaf. When we first tasted his Kabusecha, it was different then anything we'd ever tried — bright and fresh, with delicate fruit notes and a soft umami finish.

Celebrate Shincha season with us, and the first taste of the year's harvest. We're glad to share Koji's limited Kabusecha — made by hand on his hillside farm in Ureshino.