The distinctive flavor of Ichikawaen tea could not exist without the skilled hands that shape it.
Our “Chashi” have earned advanced ranks at the National tea Appraisal Skills Competition,
and through their refined skills — such as roasting, blending, and adjusting aroma —
they create the one-of-a-kind taste known as “Ichikawaen's tea.”
Each spring, our procurement “Chashi” taste and evaluate hundreds of leaf samples, selecting only the very best to bring into production.
Raw tea awaiting processing is stored at –20°C to maintain its character.
The blending process that combines various tea leaves to create “Ichikawaen's signature flavor” is carefully adjusted year after year in response to climate variations affecting each harvest.
We separate hard stems and fine dust, adjust leaf sizes, and pass them through color-sorting machines to refine appearance.
Roasting is the process that breathes life into tea leaves. Using multiple machines and making precise temperature adjustments, we draw out their luster, aroma, and depth of flavor. It is the stage that demands the highest level of skill and experience.
