Bocha (BOH-chah) is a type of tea made from larger stems filtered from larger leaves, then usually roasted until brown, and often called "twig tea" because it resembles small twigs as a result.

However, Mataki-san doesn't roast this spring-harvested bocha created from single cultivar and shaded okumidori kabusecha that has been deep steamed. Unroasted, and not strictly filtered from tea leaves, it creates a tea with a sweet, delicate scent and rich umami.

A soft aftertaste, gentle to the mouth, this tea will make you want to experience it again and again. On the second round, steep this bocha at a higher temperature and you may be pleasantly surprised by a subtle edge, followed by a mellow sweetness.

Awards: Teas of the World 2019 Gourmet Medal

Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.

Steeping Recommendation

Tea: 5 grams. Time: 1 minute. Water: 70C/158F, 200 ml.

Flavor Profile 

• Sweetness 4/5
• Astringency 1/5
• Bitterness 3/5
• Umami 3/5

Product Info

• Ingredients: Green tea (Stem tea) 
• Cultivar: Okumidori
• Harvest: Early May
• Region: Soo, Kagoshima
• Cultivation notes: Utilizes Chagusaba Agriculture, very lightly roasted
• Production notes: Deep steamed (fukamushi) and lightly green-roasted

About the Farmer

Mataki Tatefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.

The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.

He is also proactive in preserving the biodiveristy of the region thru the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.