Nakai Tea Farm

Nakai Tea Farm stands as a testament to the harmonious blend of tradition and innovation in Wazuka, Kyoto. The farm’s remarkable journey began in the late 17th century, establishing a legacy that would span over three centuries of tea cultivation excellence.

The farm’s trajectory shifted dramatically in 1980 when Masao Nakai, the 6th tea master, made a radical decision that would define the farm’s future. After experiencing health issues from pesticide exposure in 1986 – when he couldn’t enjoy his favorite sake (Japanese rice wine) due to chemical residue in his blood – he committed fully to organic and non-pesticide cultivation. This pioneering decision came at a time when few people were concerned about organic production, making him a true innovator in Kyoto’s tea industry.

The transition was challenging, with 70% crop losses in the first year as tea trees adapted to natural cultivation methods. Despite widespread criticism from suppliers and the community, Masao Nakai persevered with unwavering family support. He established the company and built the factory himself, even drawing blueprints and designing machine layouts.

Nakai Tea Factory further cemented its dedication to organic agriculture by co-founding JONA, Japan’s first organic certification agency, setting a precedent for safe and sustainable agriculture. The farm became the first tea farm in Japan to receive organic certification under JAS organic standards, and their teas now meet both USDA and EU organic standards.

Today, Michio Nakai, the 7th tea master, continues this esteemed legacy, with his son Toshitaka Nakai taking over company operations in 2016. The farm’s commitment to quality was validated when they won a prize at the Kansai Fine Tea Fair in 2000.

Located on a mountainside slope surrounded by protective woodlands, the farm provides an ideal terroir for organic cultivation, naturally shielded from external contamination. Their philosophy centers on producing tea that benefits both consumers and the environment, utilizing traditional methods including direct covering techniques for shading leaves three to four weeks before harvest.

The farm specializes in the Okumidori cultivar, celebrated for its ability to impart smooth, full-bodied flavor while effectively mitigating bitterness. Their premium matcha varieties include Wazuka Tea Nakai Superior, Uji Matcha Washimine, and Uji Matcha Seisho, each distinguished by unique characteristics and flavor profiles that showcase the farm’s dedication to excellence.