Crafting Kyoto Fukamushi Tea in Yamashiro, Kyoto
In the southern reaches of Kyoto Prefecture lies one of Japan’s most respected tea-growing regions: Yamashiro, the heartland of Uji tea. Blessed with fertile, sunlit soil and nourished by clear mountain streams, this area produces teas known for their refined fragrance and depth of flavour.
Minamiyamashiro Village: A Hidden Powerhouse
At the southernmost tip of Kyoto Prefecture sits Minamiyamashiro Village, home to approximately 300 hectares of tea fields. As of 2012, the village ranked among the top producers of aracha (unrefined tea) in Kyoto. Despite Kyoto being traditionally associated with lightly steamed teas, this region has quietly ensured a stable supply of sencha while maintaining exceptional quality.
What makes Minamiyamashiro particularly distinctive is its dedication to deep-steamed tea, a style rarely produced in Kyoto.
A Journey to Create Something Different
In July 2012, our previous president and sales team traveled to Yamashiro, guided by JA Kyoto Yamashiro, to visit the Tayama Southern Cooperative Tea Manufacturing Association. Although it was outside the first flush season, we sampled second flush tea that left a lasting impression.
That tasting sparked a development journey.
Through repeated refinement, we blended the Yabukita and Okumidori cultivars. To enhance aroma and depth, selected stems were roasted at high heat during the finishing stage before being blended back into the tea. The result was a bold yet elegant deep-steamed Uji tea that reflected both innovation and tradition.
Yet one ambition remained: to craft a truly special tea using first flush leaves.
Returning for the First Flush
In October 2013, our team returned to Yamashiro for deeper engagement with the growers. We toured tea fields, conducted interviews, and documented the region’s production environment. The warmth and enthusiasm of the producers left a strong impression. Their pride in their craft was unmistakable.
Then, on May 14, 2014, during peak shincha (new tea) season, we returned once more. This time, we witnessed the production process firsthand and began development of what would become the Kyoto Fukamushi Tea Series.
From Leaf to Finished Tea: The Deep-Steaming Process
Tea harvesting begins each year in early May. Once picked, the leaves are transported by conveyor belt directly to the factory.
The transformation unfolds step by step:
• The leaves are steamed to halt oxidation
• They are vigorously rubbed and dried with hot air
• Moisture is evenly distributed through further kneading under pressure
• The leaves are rolled again and dried
• Heat and pressure are applied to shape them
• The tea is thoroughly dried and mixed evenly
At this stage, the tea is known as aracha, or crude tea. It still contains stems and leaves of various sizes.
The finishing process follows:
• Sifting, cutting, and shaping
• Roasting to develop character
• Sorting to remove woody or thin stems
• Final blending to ensure uniform flavor
Only after this careful refinement does it become finished tea, ready for packaging and shipment.
The Result: Kyoto Fukamushi Tea
After three years of dedication, collaboration, and refinement, Kyoto Fukamushi Tea was finally completed.
It preserves the elegance traditionally associated with Uji tea while offering a mellow, rich depth unique to deep-steaming. The balance between fragrance, body, and smoothness reflects both the terroir of Yamashiro and the craftsmanship behind it.
Within our company, the response was unanimous: “It’s delicious.”
We hope many others will discover and enjoy this expression of Kyoto tea tradition, shaped by patience, partnership, and passion.
