"KODAWARI" - Our Policy
Matcha Supreme - Taste / Aroma / Color -
For making perfect Matcha at our "Magouemon" farms, we pick the tea leaves in the best part of our yards once a year. We give all of our knowledge and experiences on harvesting our best and ideal "tea of dream".
Our "Tea of Dream" can taste wonderful, smell heavenly and have its vivid color, but, it's not so easy to produce because of its uniqueness. We really don't know whether we can make the ideal one ("Ippin") even once in our lives ("Isshou").But we will spend our whole lives for this dream and we definitely believe it is worth devoting our lives to produce our "perfect tea, once in a life time".
We call this motivation and spirit "Isshou Ippin".
We'll give some positive stresses on our tea trees so that they can keep their vitalities and stay healthy to create enough crops of top quality tea constantly and continuously under any kinds of tough weather conditions or any different effects. For there cares, particularly in the tea growing area in Kyoto, there are some special methods with the 800-year-tradition, so called "Moto-Dashi", "Moto-Yose" and "Ban-Gari".
"AJI" - Taste
We fertilize almost organic, for example herring or sardine (dried/bulk or milled), throughout the year. It's a part of our own special ways for making best tea, because we think that our special organic fertilizer can contain high-quality oil and it is necessary for making better soil to produce high-quality tea. But it's becoming more and more difficult for to purchase these kinds of herring and sardine for the fertilization purpose, so only a few tea farmers in Kyoto (or in the entire Japan) can still use them.
"KAORI" - Aroma
What kinds of image do you have from the word "supreme aroma"? Maybe it can have slightly sweet, pleasant and happy scent....Thinking and dreaming of your ideal aroma makes you definitely happy.
And our "Honzu Matcha" can certainly give you a good opportunity to know and enjoy this soft, pleasant and heavenly aroma. Not through the current covering method with the normal chemical clothes, but only the one with natural reeds and straws traditionally from the Edo-period (like at our farms) ,can give the tea leaves some essences for having graceful scent.
As previously mentioned, it's becoming more and more difficult for the domestic tea farmers to purchase reeds and straws and also to secure enough qualified experts for the traditional and artisanal technique "Warafuri". But these difficulties strengthen the presence of "Magouemon" in the Japanese tea market, because only a few farmers, including us, can cultivate their tea trees continuously with this "Wara Furi" covering method in Japan.
"IRO" - Color
What kinds of color do tea leaves with high grade and quality have?
For this inquiry, people may imagine and answer almost automatically that the forest green can be a good proof to certify the grade and quality of the tea.
But our tea leaves with "Honzu Layer Method" are neon-green.
Most of the visitors at our farms can be impressed or surprised, because it is so fluorescent, clear, pale and far beyond their image.
But every tea farm in Japan had harvested tea by "Honzu Layer Method" until 1955,this color was quite normal for Matcha at that time (in 1955, the covering method with chemical clothes was created and prospered.).