It's been 6 years since we started making matcha. We have continued to make fertilizer-free and pesticide-free matcha.

We have aimed to make tea that is different from the cultivation of tea leaves for matcha, which is commonly used to grow with a large amount of fertilizer.

Little by little while being told that if you do that, you will die. Tea leaves are becoming more wild. However, the taste of nature is deep and delicious.

While thinking about history, I think it was this kind of tea that the old tea masters loved.

We pulled out the grass in the autumn tea plantation to continue making matcha by natural farming.

#Yusando #Natural farming method #Tea #Japanese tea #Uji tea #Yamato tea #Organic JAS #Single origin #Living #I want to connect with tea lovers #Natural tea #Yamato Kogen #Pesticide-free #Nara #Kyoto #tea #japanesetea #organictea #japaneseorganictea #kyoto #nara #tealover #tealoverforinstagram #matchado #shoptenzo # chefnaoko #wholesomeessence #minimalist #MUJI #pesticide-free matcha

[early cover]

I went to cover the tea plantation in Ujitawara-cho where the tea leaves for tencha, the raw material for Yusando's matcha, are grown.

We received information that frost might fall, so we put the covers on before and after Golden Week in May, about two weeks earlier than usual.

By blocking the light with the cheesecloth, the sunlight softens considerably.

Sprouts swaying in the wind and looking pleasant.

Ujitawara's tea fields are hand-picked by many people every year.

I'm looking forward to the
peaceful days so that I can hand-pick this year as well.

#Yusando#Natural farming#Tea#Japanese tea#Uji tea#Yamato tea#Organic JAS#Single origin#I want to connect with tea lovers#Natural tea#Yamato Kogen#tea#japanesetea#organictea#japanesetea #kyoto#nara#hirakata#minimalist#muji#small diet#Japanese tea instructor