Harvesting Naturally Grown Tencha in Wazuka
We carried out the harvest of naturally cultivated tencha, the raw leaf used for matcha. In Wazuka, tea fields are carved along mountain slopes, which makes it impossible for large machinery to enter. For this reason, harvesting is done either by hand or with small two-person machines—an approach that reflects the region’s commitment to craftsmanship over convenience.
Freshly cut leaves are packed carefully and transported to the factory, where air circulation is maintained to preserve their vitality while they await processing. Through this labor-intensive process, the true character of Uji matcha begins—rooted in nature, patience, and respect for the leaf.
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