About three weeks ago, Philemon and I returned from the trip through Japan. This journey was not only a personal enrichment for us but also an exciting discovery tour for Yago. From the picturesque landscapes of Hokkaido in the north to the vibrant cities in the south, we experienced the country in all its facets. Our last and probably most impressive stop was the Organic Matcha farm in Yame, Fukuoka, where our Organic Signature Matcha originates. There, we were able to gain deep insight into the world of Matcha – an experience that left a lasting impression on us.
Arrived in Yame
We knew that a strong typhoon would reach the region in the coming days. However, during our stay in Yame, we were lucky and only experienced the weather gradually clouding over. Our stay was calm, which gave us the opportunity to experience the production of Matcha up close.
After a rapid ride on the Shinkansen from Fukuoka to Yame, we were warmly welcomed by our partner, her daughter, an Organic specialist, and the owner of the Organic fields. Valentin was also there to get an impression of the farm. The greeting was, as is customary in Japan, initially very reserved, but the warmth in the air quickly made us feel comfortable. After a refreshing green tea and a presentation about the history and philosophy of the farm, things really got started.
Processing of the tea leaves
Our first stop was the production hall where the tea leaves are usually steamed, dried, and sorted. At this time, the facility was not running because it can get up to 50 degrees hot during full operation. That was our luck, as we could calmly tour everything and ask questions. The tea leaves are carefully prepared before further processing – this step is essential for the later quality of the Matcha.
Grinding process in stone mills
The next stop was the room where the Tencha – the precursor to Matcha – is ground into the finest Matcha. Here we had to put on hairnets and hygiene protection before entering the room. It was exciting to see how the heavy stone mills worked. We were told that a single stone mill produces only about 16 grams of Matcha per hour. This slow grinding process guarantees the velvety texture and intense flavor of the Matcha we love so much.
The tea fields
After learning about the production process in detail, we set off for the fields. The vast tea fields were an impressive sight. Since we were there in August, the harvest season was already over, and the tea leaves were no longer shaded. However, during the peak season, the leaves are traditionally covered with nets to protect them from direct sunlight.
Unfortunately, we could not visit the Organic field in the mountains because the access road was closed due to the approaching typhoon. Nevertheless, it was fascinating to see the fields and know that this is where our Matcha originates. The pristine, almost deserted landscape was a soothing contrast to the hectic big cities of Japan.
Traditional food
After this impressive tour, we were invited to a small, traditional restaurant that had prepared a special lunch just for us. The restaurant was beautiful – rustic, cozy, and decorated with great attention to detail. It was an old barn reminiscent of a classic tea garden, where time seems to pass more slowly.
The meal consisted of a series of artfully prepared small dishes reflecting the traditional Japanese dining style. Each dish was a small work of art: from pickled vegetables to tofu to hearty soups. During the meal, we talked with our hosts about the local culture, the influence of tea cultivation on the region, and the challenges of Organic farming. The hospitality was impressive.
Visit to the museum
At the end of our visit, our hosts spontaneously suggested visiting a small museum in Yame. Here we gained insights into local craftsmanship – from hand-carved lanterns to intricately woven baskets. It was an unexpected but very interesting addition to our day.
Farewell full of impressions
When we finally said goodbye and returned to Fukuoka, we were overwhelmed by the impressions. The visit to the Organic Matcha farm was one of the highlights of our trip and made us even more enthusiastic about the care and dedication behind every gram of our Matcha.
