Tea Region
Tea tree
Cultivar
Harvest
Picking & processing
Shimada, Shizuoka, Japan
Camellia sinensis sinensis
Satsuma-beni
Spring, 2023
Leaves, smoked
High in the serene tea fields of Kiriyama, amidst the Makinohara plain in Shimada, Shizuoka, tea farmer Hiroki Matsumoto-san continues a family legacy that spans three generations. His tea garden, Kaneroku Matsumoto, embraces the UNESCO-designated Chagusaba agricultural tradition, where the surrounding sasa grasses are harvested and used to fertilize the tea fields, enriching the soil and imbuing the leaves with a unique vitality. But what truly sets Hiroki's green tea apart is the delicate art of smoking. Each batch is infused with smokiness using a variety of woods, hand-selected to enhance the tea's natural flavors.
Hiroki’s smoked green tea is unlike any other—a spring sencha carefully smoked to weave a harmony between vegetal and smoky notes. The smoking process, which changes with each production, transforms the tea into an experience that is at once familiar and intriguingly novel. The soft, verdant character of the green tea dances with the bold smokiness, creating a rich and lingering flavor that is deeply soothing, complex, and reflective of the land it comes from.
Smoked salmon
The tea’s smokiness mirrors the rich, oily notes of smoked salmon, creating a harmonious pairing that enhances the umami flavors of both the tea and the fish.
Grilled vegetables
Dishes like grilled zucchini, eggplant, or bell peppers echo the tea’s vegetal and smoky profile, making for a savory, layered experience.
Charcuterie with smoked cheeses The deep, smoky flavors of the tea pair wonderfully with smoked cheeses like gouda or cheddar, along with cured meats, balancing the richness with a refreshing green note.
Soba noodles with roasted sesame
The nutty, smoky tea complements the earthy flavors of soba noodles, especially when dressed with roasted sesame or a smoky soy-based sauce.
Miso-glazed eggplant
The tea’s smoky character pairs beautifully with the umami-rich, sweet-savory flavors of miso-glazed eggplant, enhancing the dish’s depth.
Leaf
charred wood, grilled vegetables, fresh-cut grass, herbs
Cup
burning oak, hickory smoke, steamed spinach, roasted chestnuts
Flavor
charred asparagus, smoked artichoke hearts, toasted pine nuts, smoked sea salt
Temperature
Tea weight
Water amount
Steeping time
90°C
4 gram
100ml
5-10 sec (add 5 sec per steep for at least 6 steeps)
Temperature
Tea weight
Water amount
Steeping time
90 °C
4 gram
500ml
1 min+ (you can resteep 2-3 times)
At Kaneroku Matsumoto tea farm, the commitment to sustainable farming is as integral as the tea itself. The farm employs a “Traditional tea-grass integrated tea culture,” a method recognized as a Globally Important Agricultural Heritage System.
