
Farmer: Sakamoto
For the Sakamoto brothers, the work behind a remarkable gyokuro begins long before the first spring leaf. In Shibushi, they nurture their tea plants with their own organic fertiliser, building the soil that sustains each harvest. Their shaded teas bring that patient work into the cup: a family craft expressed through rich umami, careful cultivar selection and an enduring commitment to organic growing.

“It is an extremely arduous process to produce high-quality gyokuro through organic cultivation.”
Cultivating an appreciation
for Japanese Tea


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