One territory, three types of tea

In this selection, you will find matcha, gyokuro, and sencha from Kirishima, all expressing the quality of this region. Matcha and Gyokuro benefit directly from the shading—both natural and manual—which concentrates these compounds before harvest.

The Kanaya Midori Sencha, while not shaded, expresses the minerality of the volcanic soil with a fresh, floral profile that distinguishes it from senchas grown on the plains.

What these teas have in common is the same origin and the same organic rigor. Processing methods, cultivars, and brewing styles may vary, but the terroir remains Kirishima. 

Kirishima's fog as natural shading

For high-quality matcha, pre-harvest shading is standard practice: plants are covered with nets or tarps for about 10–20 days to promote the accumulation of chlorophyll and L-theanine in the leaves.

In Kirishima, however, this technique is combined with a natural geographical advantage. The plateau's frequent mists filter sunlight for most of the year, creating a form of "spontaneous shading" that precedes and reinforces the manual technique. It is not an alternative, but an additional layer of quality that no cultivation outside this area can replicate.

Our historic organic producers in Kirishima

Kirishima is not merely a commercial designation—it is a region with a concrete history of organic farming, built by our producers who chose NOT to use chemicals back when organic farming was not yet a recognized regulation.

Verified organic, not just declared

All Kirishima teas selected by TheHoneyland are JAS (Japan) certified and also certified by an EU organic body. They are analyzed at leading laboratories to verify the absence of over 120 pesticides, including glyphosate. The results have never detected any residues. Organic certification attests to the process; independent analysis attests to the finished product.