ISSO TEA SCHOOL vol. 6 The Blessings of Nature and the Artisans Who Embrace Them

Before Japanese tea reaches our hands, it undergoes many layers of careful and heartfelt craftsmanship. In this sixth volume of ISSO TEA SCHOOL, we’d like to share the story of “The Blessings of Nature and the Artisans Who Embrace Them.”

The Slow Journey of Tea Begins with the Soil

The story begins with a humble yet profound relationship with nature—an ongoing dialogue between ever-changing natural conditions and the skilled artisans who nurture tea with dedication and heart.

From planting the tea seedlings to harvesting the leaves takes five to eight years. On top of that, transitioning to organic farming—without relying on pesticides or chemical fertilizers—requires both time and expertise. It’s often said that growing quality tea organically takes 1.5 to 2 times more effort than conventional methods.

After such careful cultivation, the first flush of ISSO TEA finally begins to bud.

Cultivation of "ISSO Yutaka Midori Sencha"

The tea leaves used for "ISSO Yutaka Midori Sencha" are grown using a technique called kabuse (shading cultivation). This involves covering the entire tea field with shade cloth and manually securing the material to each branch. It’s a labor-intensive task that demands time and patience.

By blocking sunlight, the tea leaves accumulate large amounts of the umami-rich amino acid theanine, developing a deep, rich flavor and vibrant green color.

From "Aracha" to "Shiage" — The Finishing Process

Japanese tea production includes two crucial stages: aracha (crude tea) and shiage (refining). These steps are what give depth to the flavor, bring out the aroma, and add a story to each lingering drop.

Aracha is tea that has been steamed, rolled, and dried immediately after harvest. It contains the pure essence of the leaf’s potential. This year again, carefully cultivated aracha is arriving to the tea masters.

These artisans assess the aroma and taste of each batch and adjust the firing and roasting temperatures with precision, enhancing the tea’s unique characteristics. Through this final shiage process, they polish the natural flavor, umami, and lingering finish of the tea, bringing depth and richness to every cup.

ISSO TEA’s First Flush

The global popularity of matcha has surged in recent years, leading to an unprecedented rise in demand for tencha, the raw material used to produce it.

Amidst this trend, we are deeply grateful for the producers who continue to cultivate high-quality organic sencha and matcha while remaining in harmony with nature.

The richness and beauty of the ingredients—carefully raised by nature and its stewards—are further refined through the mastery of the tea artisan. This year as well, we are honored to deliver tea crafted with heartfelt care.