The Kinezuka Family
Tea Farmers
Curates our delicious Genmaicha
Located:
Shizuoka, Japan
Favourite Tea:
Too difficult to choose, but probably something green!
When Toshiaki Kinezuka decided to switch to organic farming in 1976, his fellow tea farmers regarded him with hostility and doubt.
At the time, Japan’s agricultural system had become heavily dependent on chemical fertilisers, herbicides and pesticides, distributed through a cooperative system that left farmers with little autonomy. Refusing them was not just unusual, it meant risking your place in the system entirely.
Regardless, Kinezuka felt that organic farming was one of the most important things that a farmer could incorporate into their work. He had witnessed the decline in fish populations in nearby rivers and the disappearance of once abundant insects such as fireflies, and knew that any method of farming that relied on killing other life was neither desirable nor sustainable.
His family had lived and worked in the tea-growing region of Setoya for over 10 generations, and he believed that older, more traditional ways of farming held a kind of wisdom that modern agriculture had begun to overlook.
So he refused. He stopped using chemicals entirely, and was expelled from the cooperative that controlled both supply and sales.
Due to his hard work and perseverance, after three long years he was finally able to produce tea to meet his high standards. Slowly, other farmers began to notice that his efforts were paying off, and what had once been dismissed as unrealistic began to look possible.
Over time, he began working with other farmers and consumers, helping to create a small cooperative built on shared learning and support. What started as a solitary decision gradually became something larger, and his approach helped shift how organic tea could be understood within the community.
Today, that work continues through his children and grandchildren. The balance between people, agriculture and nature is delicate, and yet, when allowed to function properly, the environment is capable of sustaining itself: predatory insects keep pests in check and attract birds and reptiles that strengthen biodiversity, and microorganisms in the soil support plant health and restore nutrients naturally.
The Kinezuka Family
In a world of deceptive labelling practices and seemingly endless certifications, the meaning of the word ‘organic’ can start to feel hollow. For the Kinezuka family, it is something much more grounded and practical, shaped by decades of experience working with the land.
“First and foremost, it means that we use absolutely no pesticides, herbicides, fungicides, or chemical fertilisers anywhere in our operation.
A good farmer knows that to produce good crops, one must first develop good soil. The taste of good organic tea is made half from the leaves, and half from the hearts of the farmers who grow them.
We focus on building a healthy environment where natural processes can support the tea. Predatory insects help keep pests in balance, and microorganisms in the soil strengthen the plants and restore nutrients over time.
We also return organic matter back to the fields wherever possible. Rice straw is laid between the rows after harvest to decompose through winter, helping to retain moisture and nourish the soil. Compost is made from animal manure and organic waste, creating a rich foundation for the next season’s growth.
To us, organic agriculture means working together with the environment, rather than trying to control it.”
Today, the farm is run primarily by Kazuki and Tamiko, who oversee both cultivation and processing across multiple fields in the Setoya mountains. Their work is deeply hands-on and highly attentive.
Kazuki manages the fields and first processing, carefully adjusting harvesting and production based on temperature, humidity, and the condition of each batch of leaves. Because the tea is grown on their own land, he understands the material before it even reaches the factory.
Tamiko handles the final processing, refining each tea through sorting, grading, and precise control of drying temperature and timing. Every batch is assessed by shape, aroma, colour, and taste before it is finished.
The entire process is carried out by the family, from growing and harvesting through to final production and sale. This kind of fully integrated approach is rare, and allows for a level of care and consistency that is difficult to achieve otherwise. Together, the family produces our Genmaicha Popcorn Tea, and we can promise that you have never quite tried anything like it.
Latest Updates
February 2026
February 2024
August 2023
April 2023
June 2022
I stay with the Kinezuka family on their farm and taste fresh batches of genmaicha, sencha, and kabusecha - and yes, they still produce the best Japanese tea in the world!
In Japan for Valentine’s Day it is traditional for girls to give chocolates to the boys that they like. Plus, to those who hold no romantic interest for them. All in all, it’s a pretty sweet time of the year.
Every now and then you’re going to find the Japanese Grass Lizard amongst the Kinezuka’s family’s farm - and that’s a good thing! The more biodiversity, the healthier the farm. And of course, the better the tea!
Time for some routine tea pruning! This is when the leaves are trimmed and the plant is shaped to allow new shoots to emerge, and is a process which happens each year. Busy busy!
Hosted an online tea party, where guests were invited to drink their new season sencha. Tamiko Kuchizuka spoke about three of the most important things to him: the connection of people, agricultural, and nature.
April 2022
Summer 2021
The new harvest of the Tsuyuhikari cultivar and the Yabukita cultivar.
Because their local community of tea farmers is disappearing, the family has made it a project to acquire some abandoned fields and restore them for organic cultivation. The population of farmers are aging, retiring, and abandoning their fields, and big tea businesses are buying up processing factories and controlling the tea markets - forcing farmers to sell their harvest for whatever price is offered. As such, in retaliation, they are working to teach their organic cultivation methods to other farmers in the area. They have started taking on trainees to teach them to become new tea farmers, and hope that in doing so, they will create an organic community capable of revitalising the land as well as the industry.