Sharing the Spirit of Kabusecha
For us, tea is meant to be shared.
In Mizusawa, Yokkaichi, Mie Prefecture, our family cultivates approximately ten hectares of tea fields, continuing a long tradition of producing Kabusecha. This distinctive style of tea is grown under shade for about two weeks before harvest, allowing the leaves to develop greater sweetness, rich color, and a smooth, full-bodied character.
Kabusecha is more than a cultivation method—it is part of the identity of our region. Mie is Japan’s leading producer of Kabusecha, and we take great pride in helping preserve and promote this local tradition through our work.
Our journey is also a family story. After working at a specialty tea shop in Tokyo, Kana returned home so that we could continue the family tea business together. By combining generations of cultivation knowledge with experiences gained beyond the farm, we hope to introduce more people to the unique character of Kabusecha.
In addition to growing tea, we operate a small café in a renovated farmhouse where visitors can experience the flavors, culture, and atmosphere that surround our tea. Welcoming guests, sharing stories, and creating opportunities for people to connect with tea firsthand has become an important part of what we do.
The practice of shading tea requires additional care, time, and effort. Yet we continue because we believe the result is something worth sharing—a tea that reflects both the craftsmanship of the grower and the character of the region.
Our hope is that every cup offers a sense of connection: to the land, to the people who cultivate it, and to the tradition of Kabusecha that has been passed down through generations.
Through tea, we invite others to experience the warmth and hospitality of Mizusawa.
