Yoshihiro Dejima

Encounters with tea have shaped my life. Tea brings people together—first meetings, long-awaited reunions, and the quiet moments shared with someone familiar. Every cup has the power to create memories that stay with us.

My roots in tea trace back to Yamashita Juichi, the Purple Ribbon Medal–honored master known for his gyokuro craftsmanship. From him, I learned that great tea is never mass-produced. It begins with preparing each field individually, understanding the soil, observing the climate, and adjusting every step by hand. These traditions—hand-rolling techniques, soil care, and year-to-year tailoring—were passed down to me not as instructions, but as a philosophy: tea must be nurtured, not merely made.

Carrying this belief forward, I continue to devote myself to teas that express character, place, and memory. Safety and quality are non-negotiable; I follow U.S. pesticide standards, invest roughly ¥100,000 per sample for variety testing, and choose fertilizers that enrich both the tea and the soil. Microbial cultures and BT agents support sustainable cultivation, allowing me to meet the increasingly strict expectations of global clients. Earning their trust has been one of my greatest honors.

Today, my teas are served in Michelin-starred restaurants, long-established Japanese dining houses, renowned patisseries, and even international chocolate competitions. You may find my matcha in the cocktails of Mixology Salon in Ginza, in ISSENKA’s matcha terrine, or alongside Yamashita Gyokuro at Kyokyu Sabo Kinkaku-an in Kyoto. Each tea I produce carries its own personality, allowing me to craft blends uniquely suited to each partner’s vision.

My wish is simple: that you enjoy matcha with freedom. Beyond formality, beyond convention—discover the many expressions tea can offer. If a single cup creates a moment worth remembering, then my work has meaning.