Skip to content



“The color is Shizuoka, the aroma is Uji, and the taste is Sayama.”

At the beginning of May, I headed to Sayama, Saitama Prefecture, which is close to Tokyo. In Sayama, Ichibancha is harvested mainly from April to May.
What is "Sayama tea", which is famous as one of the three famous teas in Japan along with Shizuoka tea and Uji tea?

“It has a pure taste due to the favorable climatic conditions and soil.”

Sayama tea is grown around Sayama City, Saitama Prefecture, which is one of Japan's tea growing regions. The surrounding area is called the Musashino Plateau, and it was created when volcanic ash from Mt. Fuji and other places piled up on top of a layer of sand and stones that had been washed away by rivers a long time ago. It is located in the north of the major tea producing regions, and the tea leaves that have survived the cold and wind naturally become thicker over the winter. The red soil (Kanto loam layer), which is made up of mineral-rich volcanic ash and volcanic rock deposits, and the fact that it is an area where underground water from Mt. Fuji gushes out, create Sayama tea's unique rich taste and refreshing aroma. I am.

Photo: We are trying to prevent frost from falling.

"History created by the efforts of our predecessors"

Sayama tea has a long history, dating back to the Kamakura period, when Jikaku Daishi Ennin brought back tea seeds from China and planted them in temple grounds and fields. During the Muromachi period, Japanese tea was actively cultivated mainly in Muso Kawagoe (present-day Kawagoe) and at important temples in Sayama Hills, but tea cultivation in Sayama Hills ceased once during the Sengoku period. It will decline. Later, in the late Edo period, around 1800, the tea production that led to the current Sayama tea was revived and was shipped to the city of Edo, where it was highly praised, and when the port of Yokohama opened, it was quickly exported overseas. In this way, Sayama tea, which originated in the Kamakura period, has inherited its tradition and taste to the present day, despite the efforts of its predecessors in the Edo period, and is still enjoyed by many tea lovers.

“What is new tea? ~Tea garden”

``On the eighty-eighth night when summer approaches, young leaves are growing thickly in the fields and mountains. Isn't that a tea-picking plant? A wonderful hat made by Akanedasuki.''
The eighty-eighth night described in the song ``Chatumi'' is a special day in the traditional Japanese calendar, and is a miscellaneous festival created to track the changing seasons. It was created based on Japan's climate and culture, and is an important guide for agricultural work. The sprouts that are picked on the 88th night are valued as a symbol of eternal youth and longevity, and it is believed that drinking the tea will protect you from misfortune. Many tea lovers look forward to the new tea season, as the new buds and still-growing tea leaves are fragrant, flavorful, delicate, and refreshing.

Photo: Moon phases calendar

We visited Onishien, a traditional tea farm with a history of about 250 years that was founded at the end of the Edo period. We combine traditional tea-making techniques with modern quality control while refining cultivation methods and tea-making techniques that suit the local climate and natural features. Please be sure to visit our stores and online shops where we directly sell tea leaves and products grown in our own tea plantations.

References Onishien

Previous Article Next Article


The culture, spirit, and techniques that are rooted in Japan. Zen teachings that provide hints for living in modern times. What are the things and things that are still passed down in the mysterious land of the rising sun?

See more