Kagoshima is known to be the second largest sencha producing region in Japan. The prefecture is located on the southernmost main island Kyushu, known for its mild climate and early spring flush. In this area, sencha is typically deeply steamed (fukamushi) giving a color that is deeper and a flavor that is sweeter than other sencha. Fukamushi sencha is grown and served throughout Kagoshima. What allows Mauna Kea Tea’s Kagoshima line to stand apart is the producer’s skill at maintaining contest winning quality while demonstrating social and environmental responsibility.

Kagoshima First Flush

The harvest of Kagoshima’s first flush starts early in April. This new growth of spring is fresh and tender and makes for a deep green liquor, rich aroma, and a grassy flavor with little astringency. The aroma, color, and flavor of this first flush is unsurpassed and has been nationally recognized as grand prize winner in Japan’s national tea contest in the sencha category.

Daily Kagoshima Tea

Harvested in June from late spring emerging shoots, Daily Kagoshima Tea is the season’s second flush. Containing less caffeine and more catechins, it is an excellent candidate for a connoisseur’s daily tea. It is sold at an unusually affordable price for its quality.

About the Farm

The farm producing Mauna Kea Tea’s Kagoshima line has been family owned and operated for generations. Many varieties of tea are grown and used in blending to ensure a consistent product. The goals to achieve in making the tea are good quality and balance in liquor flavor, aroma and color. The farm employs various natural materials to build soil and encourages involvement from the community.

Sustainability and Environmental Responsibility

The sustainability practice is based on the use of local sources for soil amendments. Various types of manures are collected from local farmers and composted seeded from the previous year’s batch to give beneficial microorganisms and fertility. Local ocean minerals are used to balance the availability of other nutrients in the soil. These amendments are given at appropriate times to maximize plant uptake while minimizing the amount of necessary input.

The overuse of nitrogen fertilizer in tea production is a well known problem in Japan. Under ordinary circumstances, ground water and adjacent waterways are polluted by overuse of fertilizers to increase tea yield and flavor. Mauna Kea Tea ensures that its producers use less fertilizer while maintaining the quality in tea. With creative alternative farming practices, this balance of responsibility and quality is achieved.

Contest Winning Quality

A high honor in the world of tea, these Kagoshima selections come from a two time grand prize winner of the Japan National Tea Contest. Mauna Kea Tea fully endorses and enjoys these products and hopes that you will too.