Nestled in the picturesque tea fields of Wazuka, Japan, lies the heart of one of the world’s most cherished traditions—green tea cultivation. Known as the birthplace of some of Japan’s finest matcha and asamushi (lightly steamed) teas, this small town in Kyoto Prefecture embodies an unwavering commitment to the craft of tea. My love for matcha led me here, drawn by the promise of experiencing firsthand the rich culture and devotion that bring these teas to life.
Since beginning my journey in the Japanese tea industry as a digital marketer a year ago, I’ve witnessed the immense growth of matcha’s popularity worldwide. It’s amazing to see how this small town with deep-rooted tea traditions has captivated the hearts of people across the globe. Farmers in Wazuka frequently mention that demand for their carefully grown and processed matcha is so high that stocks are sold out before harvest season ends. However, alongside the excitement of this newfound popularity, tea producers are faced with a pressing question: how do they preserve both quality and tradition while ensuring the sustainability of their craft?
A Memorable Visit to Azuma Tea Farm
On a crisp autumn morning, Teruko Azuma invited me to visit her family’s tea plantation, Azuma Tea Farm. Founded in 1868, the Azuma family has spent four generations cultivating and refining the art of tea production, specialising in Uji matcha and Uji-cha. With each passing generation, their commitment to quality has only grown stronger, and today, Azuma Tea Farm is one of Wazuka’s finest producers.
The farm spans acres of emerald-green tea bushes, which produce a wide variety of cultivars, including Asahi, Gokou, Okumidori, Ujihikari, Kanayamidori, Ujimidori, Yamatomidori, Okuyutaka, Saemidori, and Samidori. Each cultivar is crafted into different types of tea—sencha, matcha, kabusecha, tencha, and houjicha—all with distinct flavors and characteristics. Walking through these verdant rows, I felt the weight of their centuries-old dedication to crafting exquisite tea.
One of the unique practices at Azuma Tea Farm is their exclusive focus on spring harvest. Unlike other farms that harvest yearly, Azuma Tea Farm dedicates itself to a single, carefully timed spring harvest. The tea plants lie dormant through winter, accumulating vital nutrients that fuel the leaves’ intense flavor and richness when picked in spring. This practice results in the finest quality leaves, with the majority transformed into tencha (used to produce matcha) and a small portion crafted into sencha. After the spring harvest, the leaves undergo a delicate steaming process to preserve their vibrant green color and fresh flavor. This steaming, done lightly to create asamushi teas, imparts a unique quality, making it softer and more aromatic.
Azuma Tea Farm also stands out for its sustainable and organic practices. Many of their fields are certified organic under JAS (Japanese Agricultural Standard), a testament to their dedication to the environment and health of their consumers. Even in fields that lack certification, they adhere to pesticide-free practices, ensuring purity and safety in each batch.
Processing and refinement are also done in-house, allowing them to maintain complete control over every stage of production. This investment in infrastructure underscores their commitment to producing the highest quality tencha, which is ultimately ground into matcha powder, bringing their labor of love to tea enthusiasts worldwide.
“We aim to provide our customers with the best tea of the year,” Teruko explained, emphasising their commitment to quality over quantity.
Tasting Tradition in Every Sip
During my visit, I had the privilege of tasting a variety of teas: sencha, kabusecha (shade-grown tea), matcha, and white tea. Each sip revealed layers of complexity, a testament to the meticulous care taken at each step—from cultivation to harvest to refinement. The kabusecha offered a delicate sweetness with a hint of umami, while the matcha delivered a bold, earthy richness that lingered long after the last sip.
Perhaps the most memorable experience was savoring a bowl of Asahi matcha. Known as the “King of Matcha,” Asahi is highly prized for its exceptional taste, but also one of the most challenging cultivars to grow. “Asahi is my favorite cultivar,” Teruko shared. “It has a beautiful, rich flavor, but is very time-sensitive. Missing even a day during harvest can mean a noticeable difference in taste.” She smiled as she recalled sleepless nights waiting for the Asahi leaves to reach their peak, a testament to her dedication.
The tasting session was as much a feast for the senses as it was a glimpse into the soul of Japanese tea culture. Sitting in the cozy tearoom, surrounded by an impressive collection of teapots and matcha bowls, I felt the warmth of the Azuma family’s hospitality. Each piece of tea ware had its own story, enhancing the experience and connecting me even further to the tradition and culture of Japanese tea.
Final Thoughts
The Azuma family’s commitment to tradition, quality, and environmental consciousness is a profound reminder of the importance of honoring heritage. While the global demand for matcha grows, Azuma Tea Farm stays true to its roots, preserving both Japanese tea’s craft and the culture. This focus on tradition serves as an important lesson in an increasingly fast-paced, commercialized world. The dedication to maintaining such high standards ensures that future generations can also appreciate and enjoy authentic Japanese tea. In every sip, you can taste the care, patience, and wisdom of the farmers who dedicate themselves to this timeless craft.
As a digital marketer, I find myself both a witness and a participant in the journey of Japanese tea, bridging the gap between centuries-old traditions and the modern world. My experience at Azuma Tea Farm reminded me why I chose this path: to help share the story of Japanese tea and support the farmers who devote their lives to producing something so meaningful. I look forward to returning to Azuma, to reconnect with the land and the people, and to delve deeper into the world of tea—a connection that transcends time, culture, and borders.
Teks dan foto: Siti Mahdaria
