Kiyokazu & Kana Shimizu

We are tea farmers in Mizusawa, Yokkaichi, Mie Prefecture, cultivating about 10 hectares of tea fields—the equivalent of 7.7 Tokyo Domes. Our family has long specialized in Kabusecha, a local tea grown by covering the tea plants for about two weeks to gently suppress photosynthesis. This process softens bitterness, enhances sweetness, and creates the rich color and deep flavor that define Kabusecha.

We take great pride in this regional tradition. Our goal is to grow safe, high-quality Kabusecha and share its appeal with as many people as possible. After working at a specialty tea shop in Tokyo, Kana chose to return home so that we could carry on the family’s craft together. Today, we also run a small café in our renovated farmhouse, introducing visitors to the taste, culture, and warmth of Kabusecha.

Mie Prefecture ranks third in Japan for tea production, but it is number one in the country for Kabusecha. Much of our tea is purchased by Kyoto tea merchants, a testament to its trusted quality. By continuing the practice of covering the tea plants—an extra step that adds both effort and value—we hope to preserve our local tradition while building meaningful connections with the people who enjoy Kabusecha in their everyday lives.