Simply put...

A wonderfully full flavour, smooth Houjicha with deep flavour & aroma.  A true product of beautiful soil exuding the charm of Japanese green tea

Located in the mountains of the upper reaches of the Okitsu River. Natural river mist blocks direct sunlight, creating a refreshing aroma. A mountain tea plantation overflowing with nature, like a paradise.

In more depth...

Name of tea garden Ryogouchi [JAS Organic] Tea Plantation

Family : Iwasaki Family Mitsuo Iwasaki, Eldest Son: Shinobu
Iwasaki Mitsuo helps his eldest son, who inherited the tea plantation with over 50 years of experience in organic cultivation.

Region Tea from the Okitsugawa River basin is called Ryogouchi tea

Tea Name : A wonderfully full flavour, smooth Houjicha with deep flavour & aroma.  A true product of beautiful soil exuding the charm of Japanese green tea

Method : This garden makes tea with the medium-steaming method (about 40 seconds) that preserves the aroma of mountain tea, reminiscent of young leaves.  

Family : Iwasaki Family Mitsuo Iwasaki, Eldest Son: Shinobu Iwasaki Mitsuo helps his eldest son, who inherited the tea plantation with over 50 years of experience in organic cultivation. He's still energetic and working hard.

Origin : Okitsugawa River basin.  Tea from the Okitsugawa River basin is called Ryogouchi tea

Size : 2 hectares making green tea

Experience : Wonderfully sharp prominent flavour.  Beautifully refreshing.

Last visited by Comins : November 2025, Michelle Comins

How to prepare [Kyusu]

Amount of tea per cup (200 ml): 2g 

Temperature of water: 100 C 

Infusion time: 30 seconds to 1 minute

Number of infusions: Up to 4*

How to enjoy: No milk, no sugar

*Possible number of times you can re-brew using the same leaves.  

This tea can be infused/brewed multiple times, just place the leaves to one side and reuse. 

All about the Iwasaki Family

A message from the Iwasaki family : "We must not pollute the river water with pesticides and chemical fertilizers. It is the mountain people's job to protect the mountain's natural environment so that clean water can reach the people downstream."

This commitment to nature has led to the creation of organic tea, which is now being passed down to his eldest son. In addition to the reliable tea-making techniques Shinobu Iwasaki has honed since childhood, he is also learning cutting-edge organic farming techniques at study groups and is diligently working to improve his tea-making skills every day. In an era where only large-scale tea plantations can survive, he is earnestly committed to small-scale agriculture. Shinobu Iwasaki "The more high-quality tea grown in the mountains is, the fewer and fewer people are making it. I am determined to continue making mountain tea even if I am the only one left," 

Mitsuo Iwasaki : Enchanted by the aroma of the tea made by his grandfather when there was a watermill, Mitsuo Iwasaki defied the norm and decided to revive organic tea production on his own garden. He is from the pioneering generation of the organic farming movement in Japan. A mountain dweller whose catchphrase is "Tea is the heart."

 
Shinobu Iwasaki: Mitsuo Iwasaki's eldest son. Shinobu has been learning tea making since he was 20 years old.  He continues to study cultivation [even studying organic methods in mountainous regions abroad in Italy] and pursue the best taste and aroma in the region.