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Nakai Tea Farm: Organic Wazuka Grower Since the 1600s

Nakai Tea Farm grows organic Okumidori matcha in Wazuka, including smooth Washimine and umami-rich Superior with a thick mouthfeel.
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Who is Nakai Tea Farm?

Nakai Tea Farm is a multi-century organic matcha producer from Wazuka, Kyoto. Its matcha relies on the Okumidori cultivar, nurtured on mountainside slopes with traditional kabuse shading to deliver smooth, umami-forward character with zero bitterness.

Fields are hand‑harvested under kabuse shading and enriched with herring‑fish compost alone. JAS Certified Organic status underscores the farm’s chemical‑free approach, pioneered by 6th tea master Masao Nakai in 1980 and affirmed by a prize at the Kansai Fine Tea Fair.

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Nakai Tea Farm in details

When Nakai Tea Farm founder experienced pesticide residue in his bloodstream in 1986, he made a life-changing decision. He abandoned all chemicals in his Wazuka, Kyoto tea fields, choosing health over profit. That single act of conviction transformed his family’s operation into one of Japan’s pioneering organic matcha producers.

A Legacy Built on Sacrifice

The transition wasn’t easy. The first year without pesticides brought a devastating 70% crop loss as diseases, pests, and weeds ravaged the unprotected tea plants. Neighbors questioned the decision. Financial pressures mounted.

But the founder persisted, building the company’s factory and machinery by hand with his family’s support. Over three decades, the tea trees slowly regained their natural vitality, proving that organic cultivation could succeed in an industry dominated by conventional methods. In 2016, his son Toshitaka Nakai assumed leadership, carrying forward the mission his father started with such determination.

What Sets Nakai Apart

Nakai Tea Farm stands out in the crowded matcha market through genuine commitment rather than marketing claims. Their approach centers on three core principles:

  • True organic certification earned through decades of pesticide-free cultivation, not recent conversions
  • Handcrafted infrastructure designed specifically for their organic process
  • Multi-generational knowledge passed from father to son

The farm’s location in Wazuka, Kyoto places it in one of Japan’s most respected tea-growing regions. This terroir, combined with organic farming practices, produces matcha with distinctive flavor profiles that reflect both place and method.

Recognition Through Persistence

Today, Nakai Tea Farm has gained recognition throughout Japan for proving organic tea farming’s viability. What began as one farmer’s health crisis evolved into a model for sustainable agriculture that prioritizes environmental and human wellness equally.

The farm produces organic Japanese matcha that carries the weight of its history in every cup. Each batch represents not just tea leaves but a family’s unwavering dedication to principles that once seemed impossible to maintain. For matcha enthusiasts seeking authenticity and genuine organic practices, Nakai offers a story as rich as its tea.

About the Nakai Tea Farm Matcha

Nakai Tea Farm builds its organic matcha around the Okumidori cultivar, valued for smooth, full-bodied flavor that counteracts bitterness across the premium range.

Premium Collection

  • Wazuka Tea Nakai Superior: the top grade, remarkably smooth with no bitterness and a thick mouthfeel; sweet, vegetal aroma with notes of white chocolate and strong umami.
  • Uji Matcha Washimine: a JAS Certified Organic ceremonial grade from Okumidori, perfectly balanced with natural umami for newcomers and connoisseurs.
  • Uji Matcha Seisho: the standard ceremonial grade, with umami 3/5, astringency 3/5, color 4/5, and texture 3/5.

Shading and Cultivation

All matcha is grown under traditional kabuse shading, with leaves covered for roughly three to four weeks before harvest to build sweetness and umami. The Washimine variety is cultivated without pesticides or chemicals.

Harvest location

Nakai Tea Farm grows its tea in the mountainous village of Wazuka, Kyoto Prefecture. Its mountainside slope, ringed by protective woodland, forms an ideal terroir for organic cultivation and shields the fields from external contamination.

Cultivation

The farm follows organic, non-pesticide methods, prohibiting synthetic pesticides, chemical fertilisers, and genetically modified organisms. Fields are enriched with nutrient-rich compost made from herring fish, reflecting a regenerative approach to soil.

Harvesting

Nakai combines traditional hand-harvesting with sustainable practice. Workers select each leaf by hand, taking only the most tender and flavourful growth, which yields more refined flavour and delicate aroma than machine picking. The Wazuka mountain environment and organic fields together create ideal conditions for the Okumidori cultivar at the heart of the collection.

Nakai Tea Farm History

Nakai Tea Farm began in the late 17th century in Wazuka, Kyoto, spanning over three centuries of tea cultivation.

Milestones

  • 1980 — Masao Nakai, the 6th tea master, pioneered organic cultivation.
  • 1986 — Committed fully to chemical-free farming after pesticide exposure.
  • 2000 — Won a prize at the Kansai Fine Tea Fair.
  • 2016 — Toshitaka Nakai took over operations.
January 1, 1680

The Nakai family established their tea cultivation operations in Wazuka, Kyoto during the late 17th century, beginning a multi-generational legacy of tea farming that would span over three centuries and establish them as one of Japan's most respected tea producers.

January 1, 1980

Masao Nakai, the 6th tea master, made the revolutionary decision to begin organic and non-pesticide cultivation methods. This radical shift came at a time when few people were concerned about organic production, making him a true pioneer in Kyoto's tea industry and setting the foundation for sustainable agriculture practices.

January 1, 1986

After discovering pesticide residue in his blood following a hospital visit, Masao Nakai made the definitive decision to completely eliminate all pesticides and chemicals from his farming practices. Despite facing 70% crop losses in the first year and widespread criticism, he remained committed to producing safe tea for consumers and the environment.

January 1, 2000

Nakai Tea Farm's commitment to quality and organic cultivation methods was officially recognized when they won a prestigious prize at the Kansai Fine Tea Fair, validating their dedication to excellence and establishing their reputation as producers of exceptional organic matcha.

January 1, 2016

Toshitaka Nakai, son of 7th tea master Michio Nakai, took over company operations, ensuring the continuation of the family's organic farming legacy and commitment to producing premium matcha while maintaining the traditional values and sustainable practices established by previous generations.

Frequently asked questions

Here are some frequently asked questions and answers.

What makes Nakai Tea Farm's Wazuka Tea Nakai Superior different from their Uji Matcha Washimine?

Wazuka Tea Nakai Superior represents the farm's top-grade matcha, specifically noted for its exceptionally smooth texture with no bitterness and thick mouthfeel. It features a sweet, vegetal aroma with notes of white chocolate and strong umami (savory taste).

Uji Matcha Washimine is their ceremonial-grade offering, crafted with precision for a more balanced taste profile. While both use the same Okumidori (deep green) cultivar, the Superior grade undergoes more selective processing to achieve its signature velvety smoothness and enhanced sweetness.

Why did Masao Nakai, the 6th tea master, switch to organic cultivation in 1980?

Masao Nakai made this pioneering decision in 1980 when few producers were concerned about organic methods. His vision centered on creating an agricultural system that coexists with the natural mountain environment of Wazuka, Kyoto. This radical shift reflected his commitment to consumer health and environmental preservation, leading him to co-found JONA, Japan's first organic certification agency. Today, his son Michio Nakai, the 7th tea master, continues this tradition that made them the first tea farm in Japan to receive JAS organic certification.

How does Nakai Tea Farm's use of herring fish compost affect their matcha quality?

Nakai Tea Farm enriches their tea fields with nutrient-rich compost made from herring fish, demonstrating their commitment to sustainable and regenerative agriculture. This organic fertilization method provides essential nutrients that enhance the Okumidori cultivar's natural ability to produce smooth, full-bodied flavor profiles while maintaining their strict organic certification standards across JAS, USDA, and EU organic requirements.

What are the specific flavor ratings for Nakai's Uji Matcha Seisho?

Uji Matcha Seisho, named after Seishoji Buddhist temple near the farm, has these specific characteristics:

  • Umami strength: 3/5
  • Astringency: 3/5
  • Color: 4/5
  • Texture: 3/5

This Standard Ceremonial Grade matcha offers a balanced profile that makes it accessible for both newcomers and experienced matcha drinkers, representing the farm's dedication to quality across all their grade levels.

Can you explain Nakai Tea Farm's shading process for their Okumidori cultivar?

Nakai Tea Farm employs direct covering techniques, shading their Okumidori leaves for approximately three to four weeks before harvest. This extended shading period maximizes the development of desirable flavor compounds that give their matcha its characteristic smooth, non-bitter taste. The Okumidori cultivar, while challenging to cultivate, responds exceptionally well to this shading method, producing the velvety smoothness found in products like their Washimine Ceremonial Matcha.