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Today, you’ll experience a piece of Japanese tradition. This organic green tea from Shizuoka welcomes you with its intense umami and fresh grass notes, inviting you into the world of the ancient Chagusaba method. This traditional cultivation technique gently supports tea growing and enhances biodiversity, demonstrating how sustainability has been a way of life in Japan for centuries.
A tale of grass and greatness
Close your eyes, savor, and listen: as soon as the first sip of this Fukamushicha touches your lips, you’ll be immersed in the centuries-old story it has to tell. Grown adhering to the Chagusaba tradition, it is made from young leaves of the Yabukita cultivar, which are deep-steamed and then dried. Experience the taste of pure intensity, and umami.
Sugimoto Tea Kanaya Shimada (Shizuoka, Japan)
Sugimoto stands like no other for the preservation and innovation of traditional Japanese tea culture. Founded in 1946 in the renowned tea-growing region of Shizuoka, Sugimoto buys carefully selected tea leaves directly from local farmers and then refines them into fine green tea. The company attaches great importance to environmentally friendly and sustainably grown plants.
Chagusaba: Fostering traditional cultivation methods
Eco-friendly by tradition: Sugimoto, among others, has been working with tea farmers who use the Chagusaba method from the start: A centuries-old cultivation method that has been recognized by FAO as a globally significant agricultural cultural heritage. It is based on the natural fertilization of tea plants with cut grass and increases the biodiversity of the growing area.
Take the time to savor the flavor of this extraordinary sencha and immerse yourself in the deep connection between nature and tradition.
