Takahashi tea farm in Usuki City, Oita Prefecture, is one of a small percentage of tea producers in Japan that is certified by the Japan Organic & Natural Foods Association. It is located on a range of hills filled with misty air and changing temperature conditions optimal for tea growth. For over two decades, only organic material has been used in the production of Takahashi tea leaves.
Cultivation
Tea products handcrafted at Takahashi tea farm use tea leaves of single origin. This allows the drinker to know the natural taste of each type of tea leaf.
The labour-intensive process involves the picking of fresh tea leaves, followed by steaming, roasting, rolling a few times to carefully arrange the shape of the leaves, final drying, and the hand packing of the products.
Traditional duck method of rice farming
Takahashi tea uses brown rice grown in rice paddies farmed with the traditional Aigamo (duck) method. Chemical fertilisers and pesticides are avoided. The ducks do not feed on the rice plant. Instead, the ducks feed on weeds and pests which helps to protect soil health.
Kabosu
Rich in vitamins and minerals. Kabosu citrus fruit has a striking minty fragrance. It has lovely acidity similar to a lemon. 98% of kabosu fruit is harvested in Oita Prefecture.
How to enjoy green tea
For optimal results, use soft water, such as Volvic or Crystal Geyser.
Prepare 150-200ml hot water per person.
Use hot water of 70ºC to 80º to control the bitterness of the tea and bring out the sweetness.
Pour the hot water into the cup with the tea sachet.
Steep the tea for 1-2 minutes.
For the second brewing, you can steep for 30 seconds.
