In 2023, Pick Green ventured to the prestigious Sakamoto Tea Farm in Kagoshima, Japan. Our quest was to immerse ourselves in the magic of their Gyokuro and Matcha green teas.

The Sakamoto Heritage

Nestled in Kyushu Island’s verdant landscape, Sakamoto Tea Farm, under Shuichiro Sakamoto’s stewardship, stands as a model of organic tea cultivation. Upholding a legacy of three generations, Mr. Sakamoto has passionately crafted teas that are not just delightful but also symbolise health and vitality, driven by the belief that “only a ‘tea leaf full of life’ can make healthful tea.”

Organic Farming Practices Sakamoto’s unwavering commitment to organic farming is the cornerstone of their tea’s exceptional quality. After a personal vow to “make truly healthy tea,” Mr. Sakamoto revolutionised his farm’s approach, turning every aspect of cultivation organic. This transition involved meticulous soil enrichment strategies, using only natural, chemical-free fertilisers. The organic approach extends beyond mere cultivation; it’s a philosophy that ensures the tea leaves are not only safe and wholesome but also carry the authentic essence of Kyushu Island’s rich terroir. This sustainable method of farming not only preserves the environment but also enhances the tea’s intrinsic health benefits, making every leaf a vessel of natural goodness.

Innovative Shading Techniques The farm’s distinctive three-tier shading method is a marvel of agricultural innovation. Developed and refined over many years, this technique involves progressively increasing the shade over the tea plants during the final weeks before harvest. Starting with a single layer of cover, the process gradually intensifies, culminating in complete shade. This careful control of sunlight exposure is crucial in preserving and augmenting the L-theanine levels in the leaves, a compound responsible for Gyokuro’s signature umami flavour. This method not only enriches the taste but also maintains the vibrant green colour of the leaves, reflecting a rich tapestry of flavours developed under the shade.

Selective Harvesting Sakamoto Tea Farm’s strategic approach to harvesting is a key factor in the superior quality of their tea. By choosing to harvest only once a year, the farm ensures that each leaf has had ample time to absorb nutrients and develop a robust flavour profile. This annual harvest, timed to perfection, captures the leaves at their peak, when they’re brimming with antioxidants, vitamins, and minerals. This careful timing means that every batch of Gyokuro and Matcha is a rare treasure, packed with health benefits and enriched with the fullness of its natural environment.

Complex Flavour Profiles Sakamoto’s Gyokuro and Matcha are celebrated for their “pleasant complexity in flavour.” This complexity is a symphony of tastes – a harmonious blend of vegetal notes reminiscent of fresh, green pastures, balanced with a savoury umami that tantalises the palate. There’s a subtle sweetness, underlying the main flavours, adding a delicate, almost floral nuance. The finish is often fruity, leaving a refreshing aftertaste that invites another sip. This intricate balance of flavours is not just a testament to the quality of the tea leaves but also to the artful skill with which they are cultivated and processed, embodying the essence of traditional Japanese tea-making.

Our Visit: A True Learning Experience

Our visit to the farm was enlightening. A particularly memorable moment was witnessing Mr. Sakamoto’s demonstration of the farm’s soil quality. He easily inserted a 6-foot bamboo stick into the soil, showing its exceptional health and pliability.

A Cultural Experience in Tea Preparation

A special experience for our children was learning the traditional art of Matcha preparation using a bamboo whisk. Mr. Sakamoto’s patient guidance allowed them to appreciate the care and skill involved in this age-old practice, bringing them closer to the rich traditions of Japanese tea culture.

Conclusion: Sharing Sakamoto’s Passion

At Pick Green, we’re eager to introduce Sakamoto’s outstanding Gyokuro and Matcha to our audience. These teas aren’t just exquisite drinks; they’re a reflection of sustainable farming and a healthy lifestyle.