Kobayashi Tea Farm

Kobayashi Tea Farm, also known as Kobayashi Shotoen Main Store, represents one of Japan’s most enduring tea legacies. Founded in 1875 in Himeji, this family-operated establishment has maintained an unwavering dedication to preserving the essence of Japanese tea culture for over 150 years.

The Kobayashi family’s tea heritage extends even deeper through their connection to the Shogyokuen Tea Factory, which traces back to 1827 when they inherited a tea garden in the Kinai region. This dual legacy creates a remarkable tapestry of tea cultivation spanning nearly two centuries.

Beyond traditional tea production, Kobayashi Tea Farm has evolved to meet modern tastes while preserving ancestral methods. Their influence extends through the Matcha Cafe ‘Zongai’, where visitors can experience authentic matcha alongside traditional Japanese sweets. The farm’s innovation shines through signature creations like their Green Soft matcha ice cream, demonstrating how tradition adapts to contemporary preferences.

Their matcha production follows meticulous traditional processes, including 覆い下栽培 (covered cultivation) where tea plants are sheltered under canopies to reduce bitterness and enhance natural sweetness. The harvest occurs from late April to late May, with the first harvest shincha being particularly prized. Their Kobayashi Hand-Picked Matcha Premium Blend utilizes Samidori and Tenmyô cultivars harvested as First Flush in May.

Today, Kobayashi Tea Farm operates from multiple locations including their main store at 66, Nikaimachi, Himeji-shi, the Sanyo Department Store, and the Tea Ceremony Center, Ichian. Their expertise in crafting custom blends, such as the Yamagumo matcha for Kettl, showcases their mastery in the art of tea blending while maintaining the integrity of centuries-old traditions.