A Cup of Ocha Infuses Wellbeing into Your Life.

We introduce  a Japanese “ocha” lifestyle to the world by cultivating high-quality, organically grown green teas called ocha from farmers in Shizuoka Prefecture, Japan.

Ocha was originally used as medicine and is rooted in Japanese culture, society, and spirituality. With ocha’s scientifically proven health and beauty benefits combined with the traditional wisdom of the region where ocha is grown, we present to you a new mode (style) of life and new mode (state) of mind. 

This is all to foster a healthier you—inside and out—and make your time with loved ones happier in a sincere, wholesome, and sustainable way. 


What Matters to Us Most

  • Pursue Authenticity

  • Boost WellBeing

  • Foster Interconnectedness

  • Bring Joy

We use only high-quality USDA certified organic green tea that is sustainably grown by local farmers in Shizuoka and other parts of Japan. Our approach to introducing the ocha lifestyle is based on sincere practicality, authenticity, and cross-cultural wisdom.

Ocha was actually first used as medicine. Since as early as the 8th century, ocha has been used for maintaining optimal health, inside and out. It contains nutrient powerhouses such as theanine, vitamin C, and polyphenols. As such, our ocha lifestyle was formulated to help you become healthier in body and mind.

We appreciate the wonder of nature and desire to pass it on to the next generation. We are committed to building an environmentally responsible and transparent supply chain while continually developing our relationships with organic green tea farmers and local communities.

In Japan, ocha culture is synonymous with spending time with family and friends. For instance, Japan’s iconic tea ceremony, "Sado," takes the practice of enjoying matcha with loved ones and integrates several cultural elements to elevate it into a comprehensive art form. Through our ocha, our wish is that you feel joy by creating your own rituals and connecting with those you love most—including yourself.


Japan's beautiful climate, rich soil, abundant water, and sunshine nurture high-quality green tea leaves. Farmers produce its taste through careful cultivation, using delicate techniques refined over centuries.

Adapting to the environment and processing methods produce different tastes and aromas.

Shizuoka Prefecture accounts for about 40% of the total area of green tea plantations in Japan and boasts the country’s largest production of green tea. The area is rich in nature, with seas, mountains, rivers, and plateaus, and the topography varies from district to district. While the climate in the coastal areas is warm and does not change much, the mountainous areas have extreme temperature differences. These differences in climate result in differences in the taste of the green tea produced.


Haruno-cho, Shizuoka Prefecture, is a mountain town that is surrounded by cedar forests in the Southern Japanese Alps. It is located at an altitude of about 500 meters above sea level. As a result of its isolation and cool climate, the village isn’t affected by pollution or swarms of insects.

More than 35 years ago, our farm started pesticide-free cultivation, which is friendly to both people and the environment. Through trial and error, our farm has accumulated know-how in cultivation management and is now producing 100% organic green tea.


A family-owned green tea farm in Kikugawa City, Shizuoka Prefecture, has been in business since the Meiji era. The fifth-generation farmer has been cultivating organic and pesticide-free tea for 25 years. To conserve biodiversity, they use the traditional tea-grass integrated system, which is recognized as one of the Globally Important Agricultural Heritage Systems by the Food and Agriculture Organization of the United Nations.

With the belief that organic, pesticide-free farming, which was the norm 100 years ago, is viable today, the farm keeps health and nature in mind. The two ponies raised on the farm play a role in the farm’s natural cycle.

They produce mainly fukamushicha (deep-steamed tea), which is characterized by its mild and deep taste.


Located at an altitude of 400 meters above sea level in Honyama, Shizuoka Prefecture, this green tea farm has been organically cultivated for 35 years. Tea produced in the Honyama area is said to be the root of Shizuoka green tea, which has an 800-year history.

During his thirties, our farmer noticed that conventional methods of green tea farming were polluting a nearby river. Since then, he has switched to organic farming and intensely studied plant physiology and soil science. Today, he also actively grows various cultivars of green tea, including Yumesuruga, and even develops new cultivars himself.