Kobayashi Tea Farm
Kobayashi Tea Farm presentation
Since 1875, Kobayashi Tea Farm has stood as a guardian of Japanese tea tradition in Himeji, carrying forward 150 years of expertise through generations of tea masters. This family-run operation bridges centuries-old practices with modern tea appreciation, offering matcha enthusiasts access to authentic flavors rooted in time-honored cultivation methods.
A Heritage Built on Traditional Craftsmanship
The farm’s longevity speaks to its unwavering commitment to traditional tea production. Each batch of matcha reflects techniques refined over more than a century, preserving the high fragrance and balanced taste that define premium Japanese green tea. This isn’t mass production—it’s a deliberate practice where quality trumps quantity at every turn.
Kobayashi operates beyond typical tea retailers by maintaining physical teahouse cafes where visitors experience matcha in its cultural context. The Ichian tea ceremony center exemplifies this philosophy, creating spaces where ancient rituals meet contemporary tea culture.
More Than a Tea Seller
Kobayashi Tea Farm functions as educator, retailer, and cultural ambassador simultaneously. Their approach includes comprehensive resources explaining matcha’s components, manufacturing processes, and proper preparation techniques. This educational dimension helps both newcomers and experienced practitioners deepen their understanding of authentic Japanese tea traditions.
The brand’s offerings span multiple touchpoints:
- Premium matcha and green tea products available through their online shop
- Cafe experiences pairing traditional matcha with carefully selected Japanese sweets
- Educational content covering tea cultivation, processing, and ceremony etiquette
- Multiple physical locations including their main Himeji store and department store presence
Why Kobayashi Stands Apart
What distinguishes this producer is the integration of retail, experience, and education under one roof. Rather than simply selling matcha, Kobayashi invites customers into the full spectrum of tea culture. Their emphasis on the healing and healthy aspects of Japanese tea connects ancient wellness wisdom with modern lifestyle needs.
For matcha buyers seeking authenticity backed by generational knowledge, Kobayashi represents a direct link to Japan’s tea heartland. Their 150-year track record isn’t just history—it’s proof of consistent quality and deep understanding of what makes exceptional matcha.
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Matcha produced by Kobayashi Tea Farm
Kobayashi Tea Farm produces matcha crafted for direct consumption of the tea leaf, distinguished by its vibrant green hue and captivating aroma that embodies the quintessence of Japanese tea. Their matcha achieves a carefully calibrated flavor profile that strikes a harmonious balance between bitterness, umami (savory richness), and sweetness, culminating in a refreshing finish.
Matcha Product Range
The farm offers both traditional matcha grades to cater to diverse preferences and ceremonial needs. Their selection includes Koicha (thick tea) for formal tea ceremonies and Usucha (thin tea) for everyday enjoyment. Each grade maintains the distinctive characteristics that define authentic Japanese matcha.
Signature Products
Beyond traditional ceremonial matcha, Kobayashi Tea Farm showcases their innovative spirit through the signature “Green Soft” matcha ice cream, demonstrating how traditional tea craftsmanship can adapt to modern applications while preserving authentic flavors.
Their expertise extends to crafting custom blends, including the specialized Yamagumo matcha blend created for Kettl, showcasing their mastery in the art of tea blending and ability to create bespoke products for discerning clients.
Premium Hand-Picked Selection
The Kobayashi Hand-Picked Matcha “Premium Blend” represents their highest quality offering, utilizing carefully selected Samidori and Tenmyô cultivars. This premium matcha is harvested as a First Flush in May, ensuring optimal flavor development and the most delicate leaf characteristics.
History of 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.
4 events from Kobayashi Tea Farm's history
January 1827
Shogyokuen Tea Factory Heritage Begins
The Kobayashi family inherited a tea garden in the Kinai region, establishing the foundation for what would become their tea dynasty. This inheritance marked the beginning of their deep connection to Japanese tea cultivation, predating their main establishment by nearly half a century.
January 1875
Kobayashi Tea Farm Founded
Kobayashi Tea Farm, also known as Kobayashi Shotoen Main Store, was established in Himeji with an unwavering dedication to preserving the essence of Japanese tea culture. The founding marked the beginning of over 150 years of commitment to the taste and aroma of traditional Japanese tea.
January 2000
Matcha Cafe 'Zongai' Expansion
Kobayashi Tea Farm expanded their influence beyond traditional tea retail by establishing the Matcha Cafe ‘Zongai’, creating a dedicated space where the public could immerse themselves in authentic matcha flavors and traditional Japanese sweets, bridging traditional tea culture with modern cafe experiences.
January 2020
Premium Blend and Custom Matcha Mastery
The farm achieved recognition for their expertise in crafting custom blends, including the specialized Yamagumo matcha created for Kettl. Their Kobayashi Hand-Picked Matcha Premium Blend, utilizing Samidori and Tenmyô cultivars harvested as First Flush in May, exemplified their commitment to quality and innovation while maintaining traditional methods.
Gallery and medias
Find below images and videos uploaded by Kobayashi Tea Farm as of November 2025.
Frequent questions
Find below some answers to the most common questions about Kobayashi Tea Farm.
What makes Kobayashi Tea Farm's Green Soft matcha ice cream different from regular matcha ice cream?
Green Soft is Kobayashi Tea Farm’s signature matcha ice cream, crafted using their proprietary matcha blend at their Matcha Cafe ‘Zongai’. Unlike commercial matcha ice creams, Green Soft incorporates the same high-quality matcha used in traditional tea ceremonies, maintaining the vibrant green color and complex flavor profile that balances bitterness, umami, and natural sweetness.
This innovative creation represents Kobayashi’s approach to modernizing traditional tea culture while preserving the authentic taste that has defined their 150-year legacy since 1875.
Can I visit all three Kobayashi Tea Farm locations in Himeji on the same day?
Yes, but you’ll need to plan around their different operating schedules:
- Main Store (66 Nikaimachi): Open 10:00-18:00, closed Tuesdays
- Sanyo Department Store location: Open 10:00-19:30 daily
- Tea Ceremony Center Ichian: Open 10:00-18:00, closed Mondays and Wednesdays
The Main Store and Sanyo Department Store locations are easily accessible, while the Tea Ceremony Center offers hands-on chanoyu (tea ceremony) experiences with their traditional matcha.
How does Kobayashi's Hand-Picked Matcha Premium Blend compare to their regular matcha offerings?
The Kobayashi Hand-Picked Matcha Premium Blend represents their highest tier, utilizing specific Samidori and Tenmyô cultivars harvested during the prized First Flush in May. This premium selection undergoes more selective hand-picking compared to their standard grades.
While their regular matcha maintains the signature balance of bitterness, umami, and sweetness, the Premium Blend offers enhanced complexity and a more pronounced umami depth. Both maintain Kobayashi’s traditional covered cultivation (覆い下栽培) shading process, but the Premium Blend uses only the most tender spring leaves from their heritage tea gardens.
What's the connection between Kobayashi Tea Farm and the Shogyokuen Tea Factory from 1827?
The Kobayashi family’s tea heritage extends beyond their 1875 founding through their inheritance of a tea garden in the Kinai region from the Shogyokuen Tea Factory in 1827. This connection adds nearly 200 years of accumulated tea cultivation knowledge to their current operations.
This historical link explains Kobayashi’s mastery in creating custom blends, such as their Yamagumo matcha for Kettl, and their deep understanding of traditional processing methods that distinguish their matcha’s vibrant green hue and distinctive aroma profile.
Should I choose Kobayashi's Koicha or Usucha grade for my first matcha tea ceremony experience?
For beginners, Usucha (thin tea) is recommended as your introduction to Kobayashi’s matcha. Usucha offers a gentler flavor profile that showcases their signature balance of bitterness, umami, and natural sweetness without overwhelming the palate.
Koicha (thick tea) represents the more intense ceremonial experience, with a concentrated flavor that requires developed appreciation for matcha’s complexity. You can experience both grades at their Tea Ceremony Center Ichian in Himeji, where traditional preparation methods highlight the distinct characteristics of each grade using Kobayashi’s time-honored stone-ground matcha.
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