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So many fun things

We are spreading autumn fertilizer to enhance the new shoots for next spring.

A secret plan?



Secret plan?


It’s not a “secret” at all, since I’ve made it public, but it’s a very good and highly recommended fertilizer.



By the way, we are working hard to make delicious tea, but how is the quality of our tea?


“I bought more than 30 bottles of tea from other companies and from outside the prefecture at the supermarket and checked the ingredients with a tea analyzer.


The result…

I bought more than 30 bottles of other companies’ teas, some of them from outside the prefecture.

(It also became clear again that brown rice tea and roasted tea are the ones that I don’t have to worry about falling asleep.



I’m glad I could see the taste in numbers.


“It was good to see the taste in numbers.


I was able to say, “We carefully select our ingredients.


Another story.

With the introduction of new machinery and equipment, our warehouse has become too small, and we are in the process of decluttering.


So, the other day, I called a professional in the field of decluttering to give me some advice.


I was surprised to find out that I have so many things that I don’t use.


In the process of decluttering, I found a cardboard box.



“So many fun things.

written on it.


Even if I don’t use what’s inside, I can’t throw it away.


These days, I want to work 80% drastically and 20% with emotion.



About Houjicha

Hojicha is made by roasting bancha or other tea leaves over high heat until they turn brown.

It is recommended after meals as it refreshes the mouth.

Hojicha, made from Bancha, has less caffeine than Sencha.

If you want to drink before going to bed, hojicha, which has less caffeine, is a good choice.

It is also mildly irritating, so it is safe for the elderly and infants.


What is important to brew good Japanese tea?

Brewing tea in a kyusu requires more effort than brewing it in a plastic bottle, but it is a great way to switch off from your busy life and relax your mind and body.

With a few tips, you can brew a delicious cup of tea at home.
The staff of a Japanese tea specialty store will show you how to brew and store delicious tea.


Three important things to brew tea.

  1. High quality water
  2. High quality water
    First, let’s focus on the water. The taste of Japanese tea varies greatly depending on the “water” used.
    In general, the water that goes well with tea is “soft water.

  3. small teapot
  4. small teapot
    You can use your own kyusu, but I recommend the kyusu with a net over it rather than the basket net type.
    However, it is recommended to use a kyusu with a net over it rather than a basket net type, because it allows the tea leaves to spread better.
    This is because it creates convection currents and allows the tea ingredients to leach out.

    I recommend Tokonameyaki teapots.
    Tokonameyaki is a type of pottery produced in Aichi Prefecture, Japan. It is made of smooth clay and is characterized by its red color.
    The red color is due to the presence of iron oxide in the clay, which reacts with the catechins in Japanese tea.
    The reddish color is due to the presence of iron oxide in the clay, which reacts with the catechins in Japanese tea to produce a mellow taste.

  5. tea leaf
  6. tea leaf
    Some of the tea leaves in the market are of poor quality.
    Even if the tea is good, if it has not been used for a long time after it has been opened, its aroma and taste may have deteriorated.
    The best quality is the one that is thin and needle-like in shape, and the best aroma is the one that retains the fresh fragrance of the first tea buds.


How to Make Iced Hojicha Latte

Today I will show you how to make a Iced Hojicha Latte using tea bags.
Iced hojicha latte recipe

  1. Place one tea bag in a cup.
  2. Pour a small amount of hot water.
  3. Press with a spoon to extract a thicker amount.
  4. Add ice to cool.
  5. Pour cold milk or soy milk into it.

How to Make Hojicha Latte
How to Make Hojicha Latte
How to Make Hojicha Latte
How to Make Hojicha Latte
How to Make Hojicha Latte
How to Make Hojicha Latte

It’s done!
Stir it a little and drink it.
This is the product I used this time.
Fragrant Houjicha tea bag


autumn tea




After a series of rains, we have had a series of sunny days at the end of the summer season.

Fallen leaves have started to decorate the streets, but it’s still getting a little chilly in the mornings and evenings… I can’t say that yet.



With autumn just around the corner, we produced our annual autumn tea.


We compare our tea leaves again, which emphasize flavor and mellowness, and blend and roast them, imagining the time when the weather will be a little cooler.



The tea leaves are prepared during the new tea season in April of this year.


However, this year’s tea has its own unique characteristics, so the roasting temperature is based on the previous year’s roasting temperature, while searching for the best temperature for this year’s tea during the roasting process.


“The temperature is adjusted until it feels right.



and raise or lower the temperature as much as possible until it feels right.



Well, this is normal and normal work.



How to Make Hot Hojicha Latte

Hojicha is roasted green tea.
Houjicha is low in caffeine and can be drunk safely and deliciously by small children and pregnant women.
You can drink it with hot water or even cold water.
I recommend the Hojicha Latte.
I’ll show you how to make a simple “Hojicha Latte” using tea bags!
Hot hojicha latte recipe

  1. Place one tea bag in a cup.
  2. Pour a small amount of hot water.
  3. Press with a spoon to extract a thicker amount.
  4. Pour in warmed milk or soy milk.
  5. Put some milk foam on top.

How to Make Hojicha Latte
How to Make Hojicha Latte
How to Make Hojicha Latte
How to Make Hojicha Latte
How to Make Hojicha Latte
It’s done!
This is the product I used this time.
Fragrant Houjicha tea bag
Next time I will show you how to make a Iced Hojicha Latte.


summer teas

Summer is hot.


That’s why we offer “summer teas” with water.



By the way, people say that our tea has less astringency and bitterness and more umami and sweetness.


[Umami] is a kind of soup stock in cooking, and it is a flavor that can be felt from a kind of glutamic acid contained in kelp and shiitake mushrooms.


In tea, it is contained in an ingredient called “theanine,” which is said to have a relaxing effect and help you get a good night’s sleep.



The difference in quality depends on how you select such a delicious tea from among the many new teas available in April and May.


If you don’t select the best ones, no matter how ingenious you are in blending or roasting, the tea will never be as good as it could be.




And then the work is done.


Sometimes, in the evening, I go jogging at the Saitobaru Kofun Tumulus Group, a 10-minute drive away.



Surrounded by greenery, this is the best environment for exercise.


In this way, I am trying to brush up my mind and body so that I can still be sensitive, so that I don’t get rusty with age, so that I can keep my stomach in and my heart out.



I will do my best every day, repeating small regrets and remorse, but also making use of my sensitivity.




the value of my work

It’s hot here.


Today, as one of the lectures at the Sadoharacho General Culture Center, I was asked to give a talk titled “Ochajima Senka for Parents and Children” and I talked about tea for almost two hours, mainly to elementary school students and their mothers.


In the first half of the talk, I talked about the history of tea, tea in Miyazaki, and types of tea, while taking a break from the corona measures.





In the second half, the proprietress explained how to brew a good cup of tea.

The proprietress was also nervous as she spoke passionately about her passion as a tea shop owner, explaining how the taste of tea changes depending on whether it is made with boiling water, cold water, or water.




Nowadays, people tend to shy away from brewing tea in a teapot.

However, when I saw the postcards from the participants, I was excited to see their interest and expectations for tea.


As a person who works in the tea industry, I was happy to see the enthusiasm and seriousness of the students, including the small children who listened to me.


This kind of time is very valuable to me because I can feel the value of my work, apart from business and sales.


I imagine the smiles on the faces of the little ones as they make tea for their families at home right now.



I would like to thank Ms. Nakata and everyone at the secretariat for their great support.

Thank you very much.





Numbers are important

At the recent summer Thanksgiving Festival, we had many visitors despite the hot weather and rain.


Among them, we were especially pleased with the tea packaged in water.


Tea packets and ice can be placed in a glass container outside the store and wait for 30 minutes to make a delicious cup of water-dashi tea.


This is a unique tea for the hot and humid summer.

We had many cups of tea with free refills.




At the tea garden, we dug up the soil for soil analysis.

The soil is put into a machine and scientifically analyzed to determine what is lacking in the soil, and conversely, what is in excess.


It’s not a matter of “I’ll do my best” or “I’ll do my best,” but rather a matter of designing future fertilizers based on accurate numbers.


In human terms, it’s like a medical checkup where you look at your blood pressure and blood sugar levels and decide whether you should improve your diet or exercise.


Numbers are important.


They determine what to do and how to do it.





The taste is gentle



It’s the second day of the Summer Thanksgiving Festival.


Today, I’m outside the store with a freshman who’s been with us for four months, making tea for customers and talking with them.






“Why is Shinryokuen’s tea so good?”




“Why does Shinryokuen tea taste different from other tea shops?




“Why does Shinryokuen tea taste different from other tea shops?






If you say so, here are some of the reasons


I think it’s because we select tea leaves that are full of nutrients and have a sweet taste, whether they are our own tea leaves or tea leaves from within the prefecture.




That’s it.


It’s all about choosing good ingredients, of course.





If the tea leaves are thin and have not been fertilized, they will not taste good no matter how well they are blended or roasted.


However, if the tea leaves have been fertilized with plenty of fertilizer, they will taste even better when blended or roasted.



The key is to stay focused on selecting the best quality tea leaves from the countless new ones produced every year.

(However, sometimes it is difficult to select the best tea leaves, and sometimes the climate of the year makes it difficult to gather good tea leaves.





“The taste is gentle, isn’t it?


I was almost in tears when a customer told me in the morning, “The taste is gentle.



That’s what I’m aiming for the most.



I want to be a company that is kind in both taste and heart.


Latest Articles

So many fun things

About Houjicha

What is important to brew good Japanese tea?

How to Make Iced Hojicha Latte

autumn tea

How to Make Hot Hojicha Latte

summer teas

the value of my work

Numbers are important

The taste is gentle


Past Articles