Encounters with tea bring people together—whether meeting for the first time, reconnecting after years, or sharing a familiar moment. For each occasion, a cup of fine tea creates lasting memories.

Dejimaen’s tea craftsmanship traces its roots to Yamashita Juichi, recipient of the Purple Ribbon Medal and a master renowned for gyokuro. Unlike large-scale plantations, his methods involve soil preparation tailored to each garden and hand-rolling techniques passed down through generations. Every step is personally overseen and adapted to the year’s climate, ensuring each leaf is nurtured with care. Building on these skills and memories, Dejimaen continues to craft teas of exceptional character.

Committed to safety and quality, Dejimaen meets U.S. pesticide residue standards and invests around ¥100,000 per sample annually for variety testing. Fertilizers are carefully selected to enrich both growth and soil, while microbial cultures and BT agents support sustainable cultivation. With global markets demanding stricter safety standards than Japan, Dejimaen has earned trust from international clients by consistently delivering teas that meet these requirements.

Today, our teas are favored by Michelin-starred restaurants, long-established Japanese dining houses, renowned patisseries, and even international chocolate competitions. Our matcha is served in Ginza bar Mixology Salon’s cocktails, ISSENKA’s matcha terrine, and at Kyokyu Sabo Kinkaku-an in Kyoto alongside Yamashita Gyokuro. Each tea variety holds a unique personality, allowing us to create original blends tailored to your taste. We invite you to enjoy matcha with freedom—discovering its many expressions beyond convention.