A Letter from Uji, Japan

"Dear Friend,

My name is Kenji Nakamura, and my family has been growing tea in Uji for generations.

Each spring, when the first harvest begins, our fields come alive with quiet activity. The air carries the scent of young tea leaves, and the morning mist settles gently over the hills. These early weeks of the season are the most important time for us.

The leaves we harvest during this first flush are delicate and vibrant. They have spent weeks growing beneath shade, slowly developing the smooth flavor and bright color that make ichibancha matcha so special.

Our work begins early in the morning. We carefully select the youngest leaves and handle them with great care. After harvesting, the leaves are processed and stone-ground into the fine powder that eventually becomes the matcha you enjoy.

For our family, tea farming is not simply a business. It is a tradition passed down through generations, rooted in patience, attention, and respect for the land.

Knowing that our tea travels across the world and becomes part of someone’s daily ritual is something we are deeply grateful for.

When you prepare a bowl of matcha, we hope it brings you a small moment of calm and clarity.

Thank you for supporting farmers like us and for appreciating the care that goes into every harvest.

With gratitude from Uji,"

中村 健二

Kenji Nakamura
Uji, Kyoto Prefecture