Japanese teas | Providing quality Japanese goods to the world - export of uji-cha and Nanbu Ironware | Aishin Corporation

Organic Japanese Tea

Aishin Corporation has worked together with the local farmers, who since the Edo period for generations have cultivated tea plantations in the distinguished Uji region, to produce Aishin Corporation’s organic Japanese tea.
Our Tea plantation is in Wazuka town Kyoto prefecture, which place is mainly production area for UJI Cha. Uji tea is a brand characterized by its attractive aroma, and is produced in natural conditions, average rainfall and average temperatures, that are ideal for the cultivation of tea.
The popularity of Japanese tea around the world is growing, and people are seeking out the genuine article. By working together with farmers, we can confidently produce and supply organic Japanese tea. As is expected from fine gems such as this, organic products are hard to mass produce, but we have received broad support from many customers.

Why Organic Japanese Tea?

We’d like to talk about our connection to organic Japanese tea. The founder of Aishin Corporation was born into a Kyoto-based tea farming family, and was surrounded by tea growing up. Working in the business of trading, he wanted to spread the word about the virtues of Japanese teas to the world.
As a part of the definition of “organic” has a vague element in Japan, many items designated domestically in Japan as organic do not meet foreign standards. Aishin Corporation has created and dispersed teas to markets with these tough standards, and throughout the world, delivering products that provide safety and peace of mind for customers.
Thanks to the support of our customers, we are well regarded in our main markets of Europe and North America, and into the future are expecting to develop even further with the aim of expanding our production systems.

Introduction of Organic Japanese Tea

Matcha Tea

In May the tea plants are covered in new buds with one tip and two leaves, the sun’s rays are blocked by shade cover for 20 days, which keeps the formation of catechins in check, and produces tea leaves that are rich in umami.

Genmai-cha

An outstanding affinity is accomplished by infusing green tea with brown rice for an aromatic, light flavor.

Houji-cha

Perfectly roasted, the bitter flavors are removed and caffeine levels are reduced for a refreshing taste.

Kuki-cha

Made using accumulated parts of stems, this uniquely flavored tea has high amino acid levels for a strong umami flavor.

Gyokuro

With an exquisite balance of sweet and umami flavors with no tartness, it possesses a truly high-quality sweet taste.

Wakou-cha

Tea leaves are used in times when temperatures are high for ease in the fermentation process; by slowly fermenting the leaves while drying them out in the warm temperature, a mellow aroma and sweetness is achieved in this Japanese black tea.

Sencha

Tender buds are harvested and steamed while still fresh, and are thoroughly massaged. The more tender are the utilized buds, the stronger is the aroma of sencha produced.

Aoyagi

With a more sweet-smelling finish than sencha, this tea has a refreshing flavor, is easy to drink and leaves you feeling invigorated.