Yuichi Morita

In the misty mountains of Kizugawa, Kyoto, I carry on a family legacy of tea that has lasted for four generations. After graduating high school, I moved to Shizuoka to study at Japan’s national tea industry college, driven by a desire to deepen the craft my parents entrusted to me.

My home region, Jindōji—also known as Fusedani, or “a valley with little sunshine”—offers ideal conditions for cultivating matcha. The constant fog and natural shade create leaves full of sweetness and umami, and this unique environment continues to shape my approach to tea.

To protect these qualities, I carefully shade my fields to soften the sunlight, encouraging the leaves to grow tender and flavorful. Once harvested, the leaves are slowly ground on stone mills to preserve their vivid color and aroma. Each year brings new challenges—weather, timing, and the delicate balance of the fields—but my guiding principle remains unchanged: to listen to nature’s rhythm and safeguard the true essence of Kyoto matcha.

Through this work, I hope each cup carries the quiet beauty of the mountains I call home.