We’re excited to share the work of an emerging Matcha producer based in the famed Satsuma region of Kagoshima. The Yamaguchi family, a father-and-son team, has spent over 40 years crafting single cultivar Sencha. Motivated by a deep personal passion for Matcha, they recently transitioned a quarter of their fields to Tencha cultivation.After two years of close consultation with Uji-based tea makers, they built a state-of-the-art Tencha processing facility—complete with traditional stone mills—dedicated to producing high-grade Kagoshima Matcha. Their focus on unblended, single cultivar teas has already earned praise from Kyoto’s most respected producers for exceptional color, flavor, and aroma.A non traditional Tencha cultivar, Tsuyuhikari is prized in Kagoshima for its freshness and slightly spicy aroma. This Matcha represents a unique snapshot of an emerging region of production not found in traditional locales.
