Hattori Tea Farm: Shizuoka Single-Estate Since 1905

Who is Hattori Tea Farm?

Hattori Tea Farm is a matcha producer from Shizuoka Prefecture, Japan, growing tea on a single estate in Tenryu mountain range. Its seven cultivars gain distinct profiles through extended shading and slow granite stone-milling.

Founded in 1905 by Chojiro Hattori, farm is now led by fourth-generation owner Yoshiaki Hattori. Hand-picked premium leaves follow shigoki technique, while on-site tencha factory uses brick-furnace drying and four drying passes.

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Image of Hattori Tea Farm — Four generations crafting authentic stone-milled matcha since 1905

Hillside tea fields beside a large array of solar panels at dusk

Worker operating a harvesting machine among tea bushes beneath elevated solar panels

Sunlit young tea leaves beneath rows of elevated solar panels

Covered bundles resting among hillside tea rows beneath solar panels

Rows of bright green tea plants beneath an elevated solar-panel canopy

Tender green tea shoots glowing in direct sunlight

Person in tall rubber boots walking along a muddy path between tea bushes

Three workers carrying buckets among rows of pruned tea bushes

Two workers crossing a hillside covered in rows of tea bushes

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Four generations crafting authentic stone-milled matcha since 1905

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Hattori Tea Farm in details

Hattori Tea Farm brings authentic Japanese tea culture directly from their pesticide-free fields to your cup. Built from the ground up with environmental sustainability at its core, this single-farm operation produces over 15 varieties of organic matcha, sencha, and specialty teas using methods that honor both tradition and the planet.

Certified Organic Excellence

Every leaf grown at Hattori Tea Farm meets rigorous Japanese JAS organic standards and complies with the Global Food Safety Initiative’s FSSC 22000 certification. The farm operates without chemical fertilizers, pesticides, or herbicides, ensuring pure tea that’s safe for health-conscious consumers.

Solar panels power the eco-friendly facilities, reducing environmental impact while maintaining the precise conditions needed for premium tea cultivation. This commitment to renewable energy extends throughout their operations, from growing to processing.

Single-Farm Traceability

Unlike blended teas from multiple sources, Hattori Tea Farm offers complete transparency. Each product comes from their fields, allowing them to optimize cultivation processes for individual tea varieties and guarantee consistent quality across every harvest.

The direct-to-consumer model eliminates intermediaries, shortening the journey from farm to customer. This approach reduces CO2 emissions from shipping while ensuring fresher tea reaches buyers worldwide.

Beyond Traditional Matcha

While their stone-milled matcha showcases traditional Japanese craftsmanship, the farm’s portfolio extends to carefully cultivated sencha, gyokuro, and innovative specialty teas like GABA Gyokuro. Each variety receives individualized attention to maximize flavor profiles and nutritional benefits.

The farm continuously refines cultivation techniques for each tea type, balancing time-honored methods with modern understanding of optimal growing conditions. This dedication produces teas that appeal to both traditional tea enthusiasts and those exploring Japanese tea culture for the first time.

Sustainable Tea for a Healthier Future

Hattori Tea Farm demonstrates that premium quality and environmental responsibility aren’t competing priorities. Their pesticide-free soil, renewable energy infrastructure, and reduced shipping distances create a model for sustainable agriculture that doesn’t compromise on taste or purity.

For matcha lovers seeking authentic Japanese tea with verified organic credentials and transparent sourcing, Hattori Tea Farm delivers products you can trace back to specific fields managed with care for both quality and ecological impact.

About the Hattori Tea Farm Matcha

Hattori Tea Farm's matcha spans seven cultivars, each with a distinct profile, all shaped by traditional stone-milling and extended shading.

Cultivars

Okumidori: rich umami with subtle sweetness and vegetal notes, high in theanine, for usucha and koicha.
Goko: mellow and creamy with delicate sweetness and slight floral aroma.
Samidori: fresh and grassy with balanced bitterness, versatile for lattes and cooking.
Asahi: earthy and robust with pronounced bitterness.
Saemidori: sweet and floral with delicate umami.
Kurasawa: complex with unique raspberry notes and balanced bitterness.
Yabukita: slightly bitter, grassy, and refreshing.

Stone-Milling and Shading

Granite stone mills turn at 20 to 40 RPM, taking an hour to produce just 40 grams of ultrafine 6-micron powder while avoiding overheating. Plants are shaded for 30 days under fabric blocking 90% of sunlight, raising theanine and lowering bitter catechins for naturally sweet, umami-rich matcha.

Harvest location

Hattori Tea Farm is based in Shizuoka Prefecture, Japan, a region producing much of the country's green tea. The single-estate farm draws on the volcanic soil and climate of the Tenryu mountain range.

Harvesting and timing

Harvest runs from late April to late May, depending on weather and variety. The farm uses both hand-picking and machine harvesting. Hand-pickers apply the traditional shigoki technique, taking only the youngest buds under the two leaves and a bud standard and selecting leaves rich in theanine for premium matcha. Machine harvesting handles larger volumes for sencha and lower-grade leaves.

Processing

Fresh leaves are processed immediately at the farm's tencha factory, which uses a brick furnace drying system. The radiant-heat process runs at 140–180°C, passing leaves through four times rather than the usual three to build a distinctive aroma and strong flavour retention. Even heat from the fire-resistant clay brick supports consistent drying.

Hattori Tea Farm History

Hattori Tea Farm was founded in 1905 by Chojiro Hattori, a former silk merchant, in Shizuoka, Japan, initially focused on sencha green tea production and sustainable practices.

Milestones

1980s — Adopted JAS organic practices, spearheaded by Yoshiaki's father.
2010s — Implemented a solar sharing system across the estate.
2020 — Yoshiaki Hattori became the fourth-generation owner, continuing traditional methods.

January 1, 1905

Chojiro Hattori, a former silk merchant, established Hattori Tea Farm in Shizuoka, Japan, driven by deep respect for nature and desire to craft exceptional sencha green tea. The farm was founded on principles of sustainable agricultural practices that harmonized with the environment, taking advantage of the region's ideal climate and volcanic soil conditions.

January 1, 1980

The farm adopted Japanese Agricultural Standards (JAS) organic practices in the 1980s, a progressive move spearheaded by Yoshiaki's father. This certification ensured compliance with rigorous organic farming standards including soil management, pest control, and processing methods, positioning the farm as a leader in sustainable tea production.

January 1, 2020

Yoshiaki Hattori assumed leadership as the fourth-generation owner, carrying forward the family legacy while modernizing operations. He became one of three partners responsible for operating one of Japan's most desirable Tencha processing facilities, located secretly in the Tenryu mountain range, continuing to craft single-origin, small-batch matcha and sencha using traditional methods.

Frequently asked questions

Here are some frequently asked questions and answers.

Where does Hattori Tea Farm grow and process its matcha?

Hattori Tea Farm grows tea on a single estate in Shizuoka Prefecture, drawing on the volcanic soil and climate of the Tenryu mountain range. Freshly harvested leaves are processed immediately at the farm’s own tencha factory. This single-farm system keeps cultivation and processing connected to the same estate rather than blending leaves from multiple sources.

Which matcha cultivars does Hattori Tea Farm produce?

Hattori Tea Farm produces matcha from seven cultivars: Okumidori, Goko, Samidori, Asahi, Saemidori, Kurasawa, and Yabukita. Their profiles range from creamy Goko and sweet, floral Saemidori to robust, bitter Asahi. Kurasawa has raspberry notes, while Yabukita is grassy and refreshing. Okumidori can suit both usucha and koicha.

How does Hattori Tea Farm shade and stone-mill its matcha?

Tea plants are shaded for 30 days beneath fabric that blocks 90% of sunlight. The record says this raises theanine and lowers bitter catechins. After tencha production, granite mills rotate at 20 to 40 RPM and produce about 40 grams of ultrafine powder per hour, with slow milling used to prevent overheating.

How are premium matcha leaves harvested at Hattori Tea Farm?

Harvest takes place from late April through late May, depending on the weather and cultivar. Premium leaves may be hand-picked using the traditional shigoki technique. Pickers select the youngest buds under the two-leaves-and-a-bud standard, focusing on leaves rich in theanine. Machine harvesting is used for larger sencha volumes and lower-grade leaves.

When was Hattori Tea Farm founded, and who leads it now?

Chojiro Hattori, a former silk merchant, founded Hattori Tea Farm in Shizuoka in 1905. The farm initially focused on sencha and sustainable agricultural practices. It adopted JAS organic practices in the 1980s and later implemented solar sharing. In 2020, Yoshiaki Hattori became the fourth-generation owner and continued the farm’s traditional production methods.