Some of our 2024 tea stories

Ujitawara, Japan

Tea Seeds from Ujitawara – the birthplace of tea in Japan, where the journey of Uji Sencha began. I collected these seeds in the historic Obukadani valley, guided by the generous Tatsuhiko-san, who took me on a tour of the region and showed me his organic tea plantations.

~ Aga

Ujitawara, Japan

The Obukadani Valley in May - the lush green of wild sencha bushes thrives along the vibrant riverbank.

Ujitawara, Japan

As I walked through the tea plantations, I was fortunate to see a group of elder hand-pickers. The freshly harvested leaves were gently turned over in the large bag to ensure they remain fresh, preserving their delicate quality until they’re ready for processing.

Ujitawara, Japan

A tea field partly shaded in order to cultivate premium matcha and gyokuro varieties. The shade protects the leaves from direct sunlight, allowing them to develop a deeper, richer flavor profile, preserving their amino-acids.

Hoa Binh province, Vietnam

Mr. Doan and Mr. Minh while on a jungle stroll to discover ancient tea trees. Some of them were 100m tall! After a rainy walk through the jungle (and couple of leeches on my feet) we shared a pot of Vietnamese Sheng tea at Mr. Doan's traditional thatched house.

~ Aga

Hoa Binh province, Vietnam

On our way to the ancient trees, we passed by various jungle plant species. Hoa Binh is rich with incredible plants, rivers, mineral springs (and one very mysterious cave I discovered 🤫). Waking up cradled by Mother Nature and the sounds of abundant wildlife was transformative and beautiful. Each night, as thunderstorms roared, I felt a powerful reminder of my smallness— me being a single particle in the vast cosmos, problems of the mind dissolving. It was a profound and meditative time.

Hoa Binh province, Vietnam

While on our explorative jungle walk, we stopped at Mrs. Hai’s who was cooking hand-picked wild mushrooms over an open fire in the center of her hut made of bamboo.

She then weaved traditional embroidery, a common daily activity among the Dzao Tien ethnic minority. Her skilled hands moved with grace and precision. For the Dzao Tien people, embroidery is more than just a craft—it’s a vital expression of cultural identity and personal storytelling.

Her husband, Thi, returning from a day working in the fields. The Dzao Tien people are deeply connected to the land, growing a variety of crops - among them are rice, corn, and a wide range of vegetables. They also grow medicinal herbs (as well as forage from the wild) which are used in traditional healing rituals.

This tea is made from old tea leaves from wild trees grown in the remote hills and forests, where the leaves are carefully harvested by hand. These teas are generally more affordable and accessible among Vietnamese communities. For many, tea made from older leaves is a daily staple.

Hoa Binh Province, Vietnam

I was introduced to a tea producer in Sung Village, who kindly showed me his small tea factory and taught me about the tea processing techniques. Above on the photo - tea withering on the bamboo trays.

~ Aga

Hoa Binh Province, Vietnam

His tea factory was integrated with a paper workshop, where a group of cheerful village ladies crafted paper using fibers from Do trees. I was fortunate to share many meals with them, and on one occasion, I joined in and worked with them & learnt the traditional techniques of paper-making.

Hoa Binh Province, Vietnam

A woman carefully separating fibers from the Do tree by hand, a delicate process essential for crafting traditional gift wrapping paper.

Nara, Japan

One of the most precious tea encounters I had in Japan was meeting Ryotaro-san, who kindly invited me to stay at his home and help with this year’s tea harvest. He runs a small tea production factory and cultivates several fields around the Nara and Uji regions. Throughout my time with him, he shared many invaluable teachings, and I’m deeply grateful for his generosity and for the friendship we’ve built.

~ Aga

Nara, Japan

After the kamairi harvest and processing, we brewed a fresh batch of this pan-roasted tea, which we hope to share with you in our shop soon :) The flavor was incredible, with earthy, forest-like notes, a result of leaving the freshly harvested leaves to wither on the forest floor for two days. This unique method of withering allowed the leaves to absorb the natural aromas of the forest, giving the tea a rich, deep flavor.

Nara, Japan

By leaving the leaves in the forest overnight they've lost about 10-20% moisture. On the photo above -Wokucha (black tea) in the making process. This type is made through a process of withering, rolling, oxidation, and drying. After plucking, the leaves are left to wither, then rolled to release their natural juices. The leaves undergo oxidation, turning them dark and rich in flavor, before being dried to lock in their bold, aromatic qualities.

Nara, Japan

Harvesting tea with Ryotaro and his team was so special! He regularly invites his friends and fellow tea enthusiasts to join him during the harvest. It was a beautiful day of hands-on learning, exploration, and connection with the land.

Nara, Japan

Forest elements found in Kamairi after it's been processed. It was one of the nicest kamairi I tried - perhaps the woodland contributed with its love, infusing the tea with magical, earthy flavor. Ryotaro kindly gifted me a couple of bags after the harvest.

Nara, Japan

One of his tea plantations, just a week before the harvest. We were inspecting the fields after a frost had affected some plantations, causing damage to the plants. As a result, the harvest schedule had to be adjusted.

Nara, Japan

A traditional tea house garden set against beautiful mysterious hills of Nara, with the early morning mist hanging softly in the air.