Spring Tea Harvest at a Japanese Tea Farm in Shizuoka

Spring marks the most anticipated season at our Japanese tea farm in Shizuoka, where the first flush of tea, known as shincha, is carefully harvested. This premium tea, prized for its fresh aroma and delicate sweetness, is picked at the peak of flavor.

Farmers meticulously hand-pick the tender young leaves, ensuring only the highest quality for processing. The tea undergoes a careful steaming and drying process to preserve its vibrant green color and rich umami taste.

Shizuoka, renowned for its ideal climate and fertile soil, produces some of Japan's finest green tea. Each year, the spring harvest brings a renewed appreciation for the craftsmanship and tradition behind every cup.