Den's Tea

Den’s Tea represents a century-long journey of Japanese tea mastery that began in 1923 when Denshiro Shirakata, a Kyoto-trained tea connoisseur, founded Shira-Den Shoten in Tokyo. His unwavering philosophy, Quit your business if you sell a bad product,” became the cornerstone of what would evolve into a three-generation tea dynasty.

The company’s strategic evolution took a pivotal turn when Denshiro relocated his operations to Shizuoka, the epicenter of Japanese tea cultivation. This move wasn’t merely geographical—it represented a commitment to direct farmer relationships and uncompromising quality control that would define the brand for decades to come.

Under the stewardship of Yuzo Shirakata, Denshiro’s son, the company embraced both tradition and innovation. Yuzo’s creative vision birthed the iconic “Den-chan doll,” inspired by a figurine from a Kyoto temple. This whimsical mascot became synonymous with the brand’s dedication to quality, serving as a symbol of peace and relief while expanding mail-order tea sales across Japan.

The new millennium marked a transformative chapter when Masanori Den Shirakata, the third-generation custodian, established Den’s Tea in Southern California in 2000. This expansion represented more than business growth—it was a cultural mission to introduce authentic Japanese tea traditions to North America. The establishment included a state-of-the-art, climate-controlled storage facility, meticulously designed to preserve the delicate characteristics of each tea varietal.

Den’s Tea’s matcha collection showcases the diversity of Japanese tea regions and cultivars. Their Matcha Usucha from Nishio, Aichi offers ceremonial-grade quality with the Yabukita cultivar, while their Matcha Koicha from Uji, Kyoto presents intense umami through carefully blended Okumidori and Samidori cultivars. The pinnacle Ceremonial Matcha Uji features heritage cultivars like Gokou and Uji Hikari, embodying the principles of traditional Chado (tea ceremony).

The company’s commitment to traditional processing methods includes the time-honored oishita (shading) technique, careful ichibancha (first flush) harvesting, precise seijou (steaming), and the meticulous stone-grinding process using traditional granite mills. Each step reflects the accumulated wisdom of three generations dedicated to preserving authentic Japanese tea culture.

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