Sakamoto Tea Garden is situated in Shibushi, Kagoshima, a small town in the southern part of Japan. About 40 years ago, the Sakamoto brothers made a significant decision and shifted to organic farming. They were aware of the harm caused by pesticides and herbicides to the environment as well as the potential impact on the tea plants and people’s health. The brothers wanted to protect the soil, the foundation of their farm, and believed they could create a tea that not only tastes exceptional but also provides health benefits. This attention to detail and commitment to organic farming practices has earned Sakamoto Tea Garden a reputation for producing high-quality teas.
Harvesting at Sakamoto Tea Garden is done once a year to allow the plants to fully mature and develop flavour. The brothers carefully prune the tea plants and utilise the leaves as organic fertiliser, enriching the soil and closing the organic farming loop.
By gradually increasing the shading over a period of three weeks, the Sakamoto brothers ensure a gentle growth in concentration of chlorophyll, caffeine and the L-theanine amino acid in the tea leaves. This meticulous shading technique is one of the factors that contribute to the exceptional quality and unique taste of the teas produced by the Sakamoto brothers along with their exquisite tea master skills.
