The nature’s blessings that help the growth of the ingredients for the premium Matcha
Nishio City and its surrounding areas in Aichi are the birth place of the premium Matcha. This area has the lavish display of nature that makes it perfect for the Matcha making; a lavish water supply from the Yahagigawa river, the rich soil that is carried and deposited by the river, and the mild climate. Over 90% of all the tea leaves cultivated in the Nishio region is Tencha, the ingredient of Matcha. This shows how Nishio is dedicated to the Matcha making.
Nishio’s production of Tencha contributes to 20% of all the Tencha production in Japan. While we may not be a mass producer of Tencha in Japan, we are proud to be the quality leader of Tencha. Our philosophy is opposite of today’s fast and cheap mass production. Not only being sourced from the single origin, but the great care, time and love that the tea specialists display in fields also make the world class Matcha. Uji or Shizuoka Japanese teas may be famous for their green tea, however, Nishio is the place that specializes in Matcha. For more details, go to “the interview with the grower”
The cultivation process that cherishes what makes Nishio Matcha special using a cover and a “Tana” -
To give “the vibrant green”, “the elegant aroma” and “the smooth umami and the rich flavor” to the tea, tea leaves are grown under a special cover to shield from the direct sunlight for a period of time. This helps the growth of the tea leaves, gives the more vibrant green color to the leaves and suppresses the bitter Tannin while promoting the sweet Theanine from the leaves. A cover is not simply put over leaves, but the cover is placed over a Tana framework that is built over the tea trees. This unique method makes this premium tea production possible. For more details, go to “the interview with the grower”
The traditional “Chausu”, a stone tea grinder, is used to make the best tea regardless of its cost
We, at Nishio, believe it is the best to use a Chausu, an old-fashioned stone tea grinder, to grind our soft tea leaves into the fine Matcha. Having one of the major mines for Mikageishi granite, premium stone that is used in making the best “Chausu” grinder, next to Nishio city also attributed to the use of a Chausu grinder in Nishio. For more details, go to “the interview with the grower”