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2021.10.31

autumn

It is the time of autumn when winter seems to be approaching.

 

At this time of the year, tea plantations cut the leaves that have grown since summer to make room for the next spring’s harvest.

Some tea gardens use the leaves to make PET bottles or blends of brown rice tea.

 

 

It was a beautiful autumn day at the tea garden for the National Tea Fair.

 

We have just started to cut down the leaves, leaving a thick layer of leaves to preserve the growth.

 

 

 

Last year, this tea garden was damaged by insects in the summer and had holes in the leaves.

 

(I’m a little happy)

 

 

 

Next April.

 

Corona will have settled down, and I hope to be able to handpick tea again with 200 of my comrades in this garden, enjoying the reunion.

 

Before the cold winter, the factory produces a limited edition winter tea.

We chose a deeper steaming type of raw material than the autumn tea and raised the roasting temperature even higher than the autumn tea to make a tea that can be drunk under a kotatsu.

 

the consumption of Japanese tea has increased due to the Corona disaster, but I think this is because more and more people are conscious of their health and drink tea in the midst of nest egg demand.

 

Japanese tea contains many health-enhancing and relaxing ingredients.

 

Japanese tea is not only functional, but it is also delicious.

 

Now, “Shururi” is one of the best tea shops in the prefecture rather than in the west city.

 

They use “Autumn Tea” and brew it in the best way possible, reproducing 100% of the creator’s idea.

 

When I come across situations like this, I feel that the tea business is a noble and rewarding job that I want to live up to.

 

I saw the efforts of Shohei Ohtani, a major league baseball player, over the past year on a special program on NHK, and I would like to make it my job to work hard and accumulate my daily efforts so that I can give dreams and joy to those around me, even if it is only 0.1% of his.

 

 

 

I’ll do my best.

 

2021.10.16

a fine autumn day

 

 

It was a fine autumn day.

Four men managed the tea garden that won the top prize at the National Tea Fair in Japan.

 

The main purpose of the work was to remove weeds.

 

 

Weeds not only suck up important fertilizer, but also lead to the development of insects.

 

 

Including a 23-year-old young man who joined our company in October, we took a break from our usual duties to work on the farm.
(Incidentally, the newcomer’s last name is Minori, which is a good omen for agriculture.

 

 

I hope we can work together, feel the basics of the tea business, and share the feeling of gratitude for next spring’s “fruitful” harvest and the desire to win the top prize in Japan.

 

 

At the same time, we spread the autumn fertilizer.

 

 

 

I imagine that this fertilizer will decompose in the soil, and over the next six months, it will accumulate as flavor and sweetness in the new shoots next spring.

 

Once again, the power of nature and plants is amazing, as this fertilizer is scientifically transformed into deliciousness.

 

 

After a day of farm work like this, I realized that efficiency and results are of course important, but the best feeling is to work with good team members in a pleasant environment.

 

 

 

 

2021.10.13

house training session

 

 

Two new employees joined the company in October, and we had an in-house training session including veteran employees.

Because of Corona, we divided them into two groups.

 

 

We learned about the basic types of tea, the reasons for the differences in quality, and how to explain to customers.

 

We also observed the production line at the factory.

 

 

We also went over the basics of answering the phone.

 

This is a very detailed process.

I was amazed at how detailed it was.

 

“What?”

 

Some employees might think, “What?

 

But we did it in great detail.

 

God is in the details.

 

I believe that this accumulation will one day come to life as inner branding.

 

I believe that a brand will be created not by a nice design, not by a verbal business philosophy, not by the number of awards we have received, but by cleaning the house silently every morning, being conscious of our language and care, keeping our appearance clean, and passionately proposing to our customers a tea with a gentle taste and flavor that is easy to understand.

 

 

I’m not quite there yet.

 

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