An hour's drive from shizuoka city center. Kiyomi Uchino continues to make uncompromising tea in Tochizawa upstream of the Awarashina River, a tributary of the Abe River. Aiming for the height of "I want to make delicious tea", we grow tea trees with natural tailoring that takes a lot of effort. "There is a great conflict between my convenience and the convenience of tea," he says, exuding the difficulty. Hand-picked tea made from the powerful trees that grew up in this way can be enjoyed by ripening over time from freshly made fresh tea.
In addition to growing tea, we are fully committed to making tea, including carpentry work such as remodeling and maintenance of processing machines according to the tea we want to make, and developing software for managing the tea making settings of processing machines.
Many fans visit the tea ceremony, which I started at home in the 1980s, to know more about Tochizawa's tea. The tea at this tea ceremony is the true value of Kiyomi's tea. Please visit once to taste the tea served in the spring water of Tochizawa.
