Skip to main content

Farm Spotlight: Hattori Family Matcha!

Yoshiaki Hattori stands with his tea plants under a solar shade screen

Meet Yoshiaki Hattori, sustainable tea visionary and crafter of some of the finest matcha we've ever tasted. The Hattori facility (Tenryu Agri-Farms) resides in Shizuoka, Japan, a region probably best known for its beautiful scenery, delicious food and huge trade in green tea. In fact, this prefecture grows 40% of the green tea in Japan! Even among smaller, more eco-friendly farms, Mr. Hattori takes an unusual approach to growing and processing. He strives to combine contemporary sustainability practices with very old-fashioned processing styles to bring the best of quality to the matcha market while minimizing his carbon footprint.

In the world of Japanese green teas, it's common to cover the plants for the last few weeks of their growth cycle in order to encourage the final growth spurt to be sweet and complex, rather than tannic and dry. This is how matchas and senchas are given the smooth and tasty verdant creamy we so enjoy! While many farms opt to use cloth screens, the Hattori approach uses solar panels as seen in the photo above. This way, his tea is delicious and the energy he uses on the farm is cleaner than you will find at most other Japanese green tea farms.

The quality of the soil is very important to both the flavor and healthfulness of tea, and so Mr. Hattori keeps his in good condition by avoiding all pesticides and introducing beneficial insects into his gardens. The plants are kept vibrant and in good health through careful tending by hand. Once picked he uses modern machinery to steam the whole green tea (this grade is called tencha) before slowly stone-grinding the leaf. The use of a manual stone-grinder is very slow, only allowing for the processig of 50 grams in an hour. This is much slower than more contemporary methods of machine grinding, but allows for less heat and therefore more sweetness and complexity of flavor. We love benefiting from this careful attention and slow process, as Mr. Hattori's matcha is absolutely divine!

A small friend visits the tea garden

If you have any questions about matcha, Mr. Hattori, our partnerships with small farms, or any other topics, please leave a comment below! And of course, if you would care to try this delightful matcha, pick some up online today or in our Wallingford store!

(Photos courtesy of Tealet)

Comments

Popular posts from this blog

Indigenous Sips: Pacific Madrone

Pacific Northwest local red-barked beauty Pacific Madrone, aka Arbutus Menziesii , is a sight to behold for sure. The rich hue and dramatically peeling bark, the curve of its sturdy branches and sheen of its verdant waxy leaves are all peak hiking aesthetic, but did you know this tree has long been a multipurpose source of healing tincture and tea? Various tribes of the west coast, ranging from California up through British Columbia, make use of Madrone bark and berries. Extracted as a tincture or bundled and bruised for a poultice, this plant can be used topically to treat minor wounds and sores. Brewed as a tea, the light-bodied brew has notes of cinnamon, foresty fungus and wood smoke and is used to help a stomachache or as a cold medicine. This tree serves as a very renewable source of bark, leaf and berry and can be harvested without damaging the tree. Madrones will naturally shed their leaf every two years and their bark each summer. When you approach a Madrone in midsumme...

Synesthesia And Blending As Sensory Art

I am frequently asked how I get ideas for my blends. Where does my inspiration come from? Which comes first, the blend or its name? I'm proud of how original my blends are, and how different from blends you'll find by any other company. This is largely due to the fact that I have synesthesia (meaning my senses are cross-wired and abstract concepts, personalities, colors, weather, etc. all translate to me as flavor). My dominant forms are referred to as "lexical-gustatory," "auditory-tactile," and "mirror touch." It's fascinating stuff for sure, and has made my life and relationships more complicated. On the flip side, I have discovered a practical use for my brain-strangeness! Like many synesthetes before me (Jimi Hendrix, Tori Amos, Richard Feynman, Vladimir Nabokov, etc.), I've translated my particular brand of strange into a career. Synesthesia salad. credit: jessicahagy.info/ My personal experience with synesthesia leads me...

Six True Types of Tea

We get asked a LOT what the difference is between white tea and black tea, herbal tea and green tea, and so on. The world of tea is mysterious and a lot of you want to learn more, so let's start with the basics! True tea comes from the Camellia Sinensis plant. Always. Any infusion made from the leaf, stem, root or whatever other part of any other plant falls into the "tisane" category, also known as "herbal tea." Those are a whole tasty world absolutely worth your time and attention, but today we're focusing on true teas.   There are six basic types of true tea, delineated by the level of oxidation allowed to occur in the leaf during processing. After picking, tea leaves frequently go through a process of bruising, withering, heating, and drying. (I say frequently because the world of tea is so vast and varied, every facet of the end product is up for flux. How much caffeine? What does it taste like? Is it smooth or brash? The answer is always "it ...