Hattori Tea Farm
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Matcha produced by Hattori Tea Farm
Hattori Tea Farm produces authentic matcha using traditional methods passed down through four generations. Their matcha collection features seven distinct cultivars, each offering unique flavor profiles and characteristics.
Premium Matcha Varieties
- Okumidori – Rich umami with subtle sweetness and vegetal notes, featuring vibrant emerald green color and high theanine (amino acid) content known for calming effects, suitable for both usucha (thin tea) and koicha (thick tea)
- Goko – Mellow and creamy with delicate sweetness and slight floral aroma, prized for its smooth texture and lingering finish, often used in traditional tea ceremonies
- Samidori – Fresh and grassy with balanced bitterness, popular for everyday matcha and versatile for lattes and culinary applications
- Asahi – Earthy and robust with slight astringency, offering pronounced bitterness for those preferring bolder flavors
- Saemidori – Sweet and floral with delicate umami, known for elegant aroma and vibrant green color
- Kurasawa – Complex flavor with unique raspberry notes and balanced bitterness, featuring distinctive texture processed at their secret tencha facility
- Yabukita – Japan’s most popular cultivar with slightly bitter, grassy, and refreshing taste, known for versatility and consistent quality
Traditional Stone-Milling Process
Each batch undergoes meticulous stone-milling using granite ishiusu (stone mills) rotating at 20-40 RPM. This slow process takes one hour to produce just 40 grams of matcha, creating an ultrafine powder with 6-micron particle size that delivers superior texture and prevents overheating that could degrade delicate flavors.
Quality Specifications
All matcha varieties are produced from tea plants shaded for 30 days using black synthetic fabric covering that blocks 90% of sunlight. This extended shading increases theanine amino acids while reducing bitter catechins, resulting in naturally sweet and umami-rich matcha powder.
History of Hattori Tea Farm
Hattori Tea Farm represents over a century of dedication to authentic matcha production in Shizuoka, Japan. Founded in 1905 by Chojiro Hattori, a former silk merchant, the farm emerged from a vision to create sustainable agricultural practices that harmonized with nature while crafting exceptional sencha green tea.
The farm’s location in Shizuoka Prefecture, which produces 40% of Japan’s green tea, provided ideal conditions with volcanic soil and perfect climate for tea cultivation. Chojiro initially focused on sencha production, leveraging the region’s natural advantages to cultivate high-quality tea leaves renowned for their vibrant color and refreshing taste.
Today, the farm operates under multiple names including Tenryu Agri-Farms and EcoFarm by Ryutsu Service Co., Ltd. The fourth-generation owner, Yoshiaki Hattori, continues the family legacy, crafting single-origin, small-batch matcha and sencha using traditional methods. He serves as one of three partners responsible for operating one of Japan’s most desirable Tencha processing facilities, located secretly within the Tenryu mountain range.
The farm’s commitment to traditional methods includes using granite stone mills called ishiusu that take one hour to grind just 40 grams of matcha. Their Tencha furnace, built with fire-resistant clay bricks, uses radiant heat drying at 140-180°C to preserve the leaves’ vibrant green color and delicate flavor. The shelf cultivation method involves shading tea plants with black covering sheets for 30 days before harvesting, blocking 90% of sunlight to increase Theanine content while reducing bitter catechins.
Sustainability remains central to their operations through single-estate farming that manages everything from cultivation to sales. Their solar sharing system generates 8,000 kilowatts of electricity annually across 2 hectares, reducing carbon emissions by an estimated 5 tons of CO2 per year. The farm maintains JAS Organic certification and uses beneficial insects like ladybugs and lacewings for natural pest control, along with organic fertilizers including composted tea leaves and rice bran.
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