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I'm flying to Japan personally — 2026 harvest
Straight from the plantations in Uji, Nishio and Kagoshima — what we're bringing you this year
Kyosun
On April 29th, I'm flying to Japan.
Dear partner,
On April 29th I'm flying to Japan and plan to spend at least a month there. The reason? The 2026 harvest is just beginning — and I want to be there in person.
I consider this one of the most important things I can do for you — our B2B partners. No samples sent by post, no catalogues from middlemen. Just me, the farmers and the tea, right at the source.
Why I'm going in person
The quality of matcha cannot be reliably assessed from photographs or a laboratory report alone. Colour, aroma, texture, taste on the palate — these are things you need to experience directly. That is especially true in a harvest year, when every batch can be different.
Over the years I have built direct relationships with farmers across several Japanese regions. This trip is my annual opportunity to deepen those relationships, learn what the season has brought, and make the right decisions for our product range on that basis.
I believe this is precisely the foundation of the trust our customers can place in the quality they receive from us.
What I'll be assessing on the ground
I plan to visit three of Japan's main matcha production regions — each with its own character, microclimatic conditions and approach to processing:
Uji (Kyoto Prefecture)
The historic heartland of Japanese matcha. Traditional processing methods, exceptional depth of flavour. I'll assess how this year's conditions have influenced the quality of the first flush.
Nishio (Aichi Prefecture)
Japan's largest production region. I'll visit our partner farmers and evaluate batches for our product categories — from ceremonial to culinary grade.
Kagoshima (Southern Kyushu)
The warmest and most dynamically growing production region. This is where part of our hojicha production comes from. I'm keen to see what this year's season has delivered.
In all three regions I will conduct direct batch tastings, evaluating colour, consistency and flavour profile. Anything that does not meet our standards will simply not be selected.
What this means for you as a partner: Batch selection for the 2026 season will take place directly on site. The products you receive from us will be personally tested and approved — just as they are every year.
Looking forward to sharing it with you
I plan to share footage directly from the plantations, production facilities and behind the scenes of the Japanese tea world throughout the trip. If you're curious about what this year's harvest will bring — follow us.
After my return I will keep you informed about the selection results and availability of individual batches for the 2026 season. If you have specific product or volume requirements — don't hesitate to get in touch before my departure.
