Meet Tatsuo, the supplier behind our 100% certified organic matcha as we delve a little deeper into making matcha, the farming process and all things green!
Hi Tatsuo – we’re so excited to get a chance to sit down with you and chat! To start, can you tell us a little bit about your farm (where it’s located and how many people work with you)?
Our farm is located in Kakegawa Shizuoka prefecture, Japan. Four to five people work daily and an extra ten people at tea season as temporary employees. Our tencha (matcha) farmer has two harvesting times, spring and autumn. T2’s matcha comes from our spring crop.
What goes into running a matcha farm? Can you take us through a normal day and what’s involved?
There are two harvest seasons, spring and autumn. During tea season we harvest tea from the morning till late afternoon and bring the fresh tencha leaves to the steaming and drying factory. They then process it through the night and continue this process for approximately two weeks.
What’s the process of growing matcha from planting to sipping? Can you grow matcha all year round and is there an ideal temperature to grow matcha?
If the weather temperature is too hot and there’s a longer duration of sunshine, tea leaves start to get solid, and that contains more fibres and catechin (which gives you more bitterness and less umami) but T2 Matcha comes from our spring crop only. This means tender leaves that are grown under the warm and subdued light of spring and contains a high umami taste.
When looking at our organic and sustainable matcha, it has to have the following: good colour, a rich umami flavour and aroma. While there are lots of limitations, it’s certainly worth the effort.
We love that our matcha is 100% organic and sustainable! Can you talk us through what goes into ensuring our matcha is 100% organic and sustainable?
Organic farming is not easy to do in a place like Japan. Japan is much smaller than other countries like Australia. Japan's organic products are only 0.2% of the agricultural products throughout Japan. But our organic farm is sustainable and is located in an isolated tea garden at Kakegawa Shizuoka prefecture. Our farm not only does organic farming for businesses, but we have a passion to coexist with the beautiful nature around us in Japan.
A lot of effort goes into ensuring the colour, taste and quality of our organic matcha. Can you tell us why you think organic matcha is superior (when, say, compared to the alternatives out there)?
As mentioned, organic farming is not easy, and this is usually due to the number of limitations that are involved, (for example not using pesticides or chemical fertilisers and the extra care that goes into ensuring our farm is sustainable). When looking at our organic and sustainable matcha, it has to have the following: good colour, a rich umami flavour and aroma. While there are lots of limitations, it’s certainly worth the effort. I know many talented organic farmers, and what they all have in common is both running their farm as a business but having a strong passion for producing a product with a sustainable focus. Essentially, it’s the opposite idea from efficient mass production. This difference is something that we value, and we believe that this difference aligns with what makes T2’s matcha different.
Our farm not only does organic farming for businesses, but we have a passion to coexist with the beautiful nature around us in Japan.
Learn more about our sustainable sourcing