Around three weeks ago, Philemon and I returned from our trip through Japan. This trip was not only a personal enrichment for us, but also an exciting journey of discovery 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 is produced. There we were able to gain a deep insight into the world of matcha - an experience that left a lasting impression on us.
Arrived in Yame
A typhoon threatened us just before our visit. Luckily, we escaped it literally at the last second, as all flights from Fukuoka were cancelled the day after our departure. However, our stay in Yame was quiet, which gave us the opportunity to experience matcha production up close.
After a fast 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, who had come to Japan for two weeks to get an impression of the farm, was also there. The welcome was, as is usual in Japan, very reserved at first, but the warmth in the air quickly put us at ease. After a refreshing green tea and a presentation about the history and philosophy of the farm, things really got started.
How the powder is made
Our first stop was the production hall, where the tea leaves are normally dried and sorted. At this time, the plant was not running, as temperatures can reach up to 50 degrees when it is in full operation. We were lucky because we were able to take a look around and ask questions. The tea leaves are carefully prepared before they are processed further - this step is essential for the later quality of the matcha.
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 hair nets 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 only produces about 16 grams of matcha per hour. This slow grinding process guarantees the velvety texture and intense flavor of the matcha that we love so much.
The tea fields
After learning about the production process in detail, we headed to 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 were unable to 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 to know that this is where our matcha comes from. The untouched, almost deserted landscape was a pleasant contrast to the hectic cities of Japan.
Traditional food
After this impressive tour, we were invited to a small, traditional restaurant that had prepared a special lunch especially for us. The restaurant was beautiful - rustic, cozy and decorated with great attention to detail. It was an old barn that was reminiscent of a classic tea garden, where time seems to pass more slowly. The meal consisted of a series of artfully prepared small dishes that reflected the traditional Japanese style of eating. Each dish was a small work of art: from pickled vegetables to tofu and hearty soups. During the meal, we spoke 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 were given an insight into local craftsmanship - from hand-carved lanterns to artfully woven baskets. It was an unexpected but very interesting addition to our day.
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 that goes into every gram of our matcha.
