What is Ise Tea?
Ise-cha is the cherished brand name used to describe the diverse variety of teas grown across Mie Prefecture.
With deep historical roots, Ise tea was established as a prized local specialty as early as the Edo period. Now grown across all of Mie Prefecture, the region’s abundant nature and distinct terroir continue to shape the profound depth and character of every cup.
Proudly ranked as Japan's third-largest tea-producing region.
三重県は静岡県・鹿児島県に次いで全国第3位の生産量を誇る日本有数の茶産地です。意外と知られていない事実ですが、日本のお茶の多くがここ三重県で支えられています。
A Profound Flavor Unique to Ise Tea
The defining characteristic of Ise tea is its thick, succulent leaves, which produce a profound depth of flavor and a rich, captivating aroma. In particular, Mie is a leading producer of "Kabuse-cha" (shaded green tea), highly acclaimed for offering a luxurious cup that combines the mellow sweetness of Gyokuro with the refreshing clarity of Sencha.
The Secret Behind the Beloved Taste of Ise Tea: Nurtured by a Blessed Climate and Powerful Leaves
Mie Prefecture, and especially the "Nansei region," has been blessed since ancient times with a miraculous balance of conditions perfectly suited for tea cultivation.
この地域は、年間を通じて温暖な気候に恵まれ燦々と降り注ぐ日照時間が非常に長いのが特徴です。また宮川をはじめとする清流がもたらす適度な雨量と湿潤な空気がお茶の木を健やかに育て上げます。 こうした厳しいながらも豊かな自然環境に耐え、養分をたっぷりと蓄えた茶葉は他産地にはない肉厚で力強い葉へと成長します。
A solid, well-defined astringency and a deeply memorable richness.
Leaf thickness is the key to profound depth of flavor. These thick Ise tea leaves fully release their intense astringency and concentrated richness the moment they are steeped. The true pinnacle of the Ise tea experience is discovering a firm, well-defined umami—the original heart of tea—that goes far beyond simple bitterness.
Vibrant emerald green and a soothing, rich aroma.
The unique climate and abundant sunlight stimulate the tea leaves to produce high levels of catechins for health and theanine for umami. The result is a surprisingly vibrant green hue the moment it is brewed. Its mellow, meadow-like fragrance and long-lasting, rich aftertaste transform an ordinary moment into a truly special time of relaxation.
The History of Ise Tea: A Tale of "Prayer and Craftsmanship" Passed Down Over a Thousand Years
The history of Ise tea is remarkably ancient, with origins dating back to the Engi era (901–922) of the Heian period. Records show that tea cultivation began in this region more than 1,100 years ago.
当時、お茶は現代のような日常の飲み物ではなく、極めて貴重な「薬」として扱われていました。主に寺院の境内で大切に育てられ、修行に励む僧侶たちの心身を整えるための養生品として、あるいは祈りと共に捧げられる特別な存在として用いられていたと考えられています。
The Passion of Ise Merchants and the Nationwide Rise of Ise Tea
As the Edo period arrived, tea culture blossomed across Japan. Playing a pivotal role in this growth were the "Ise Merchants," renowned for their extraordinary business acumen and nationwide networks. Thanks to their influence, the high-quality tea nurtured in Mie was transported to every corner of the country, transforming the Ise Tea name into a prestigious national brand almost overnight.
Deep-steamed Tea (Fukamushi-cha)
While standard Sencha is steamed for about 30 to 40 seconds, Deep-steamed Tea is steamed for two to four times longer (approximately 60 to 180 seconds).
This extended steaming process breaks down the leaf cells further, reducing astringency and creating a mellow, rich flavor.
The tea’s liquor is characterized by a deep, cloudy green color, as fine tea particles dissolve into the water.
Additionally, brewing at a lower temperature (around 70°C) than regular Sencha will further enhance its natural sweetness.
The Export of Ise Tea and Its Forgotten Golden Era: Memories of Japanese Tea Crossing the Seas
伊勢茶には、かつてアメリカの日常に深く溶け込み主要な輸出品として日本経済を支えた「黄金時代」がありました。しかし昭和期に入り日米関係が急速に悪化すると、隆盛を極めた伊勢茶の輸出ルートは非情にも途絶えてしまいました。 もしあの歴史的な動乱がなかったなら、今頃アメリカでは、コーヒーや紅茶と並んで、日本の「煎茶」が日常的に親しまれる文化が深く根付いていたはずだと言われています。伊勢茶はそれほどまでに世界の人々の心を捉え、文化として定着する直前まで辿り着いていたのです。
Ise Tea That Swept the World: A National Mainstay Alongside Raw Silk
With the opening of Japan's ports at the end of the Edo period, the nation's rich agricultural products took flight to the world. From the final days of the shogunate to the early Meiji era, tea stood alongside raw silk as one of Japan’s two major exports, serving as a pillar for earning foreign currency, with the United States as its primary destination. Remarkably, more than 80% of Japan's tea exports at the time were bound for America, and "Ise Tea" played a central role in meeting that immense demand.
The Tea Garden Culture That Blossomed in New York
An incredible episode reveals just how deeply Ise Tea was loved in America. During its peak, more than 2,500 tea gardens lined the streets of New York, serving Ise Tea to a bustling public. For New Yorkers, its refreshing aroma and profound flavor were a daily luxury that added color and sophistication to their lives.
Roasted Green Tea (Hojicha)
Hojicha is a type of tea made by roasting green tea leaves, such as Sencha, Bancha, or Kukicha, over high heat.
A fragrant compound called pyrazines, produced during the roasting process, creates the characteristic nutty and toasted aroma of Hojicha.
Due to its mild nature, it is ideal for pairing with meals, and since roasting reduces the caffeine content, it is also easy to enjoy at night.
In English, it is commonly referred to as roasted green tea.
The Spirit Behind Our Name: Why "Tohachi"?
The name "Tohachi Saryo" was chosen to honor and carry forward the legacy of my ancestor, Tohachi Takase.
The Sophisticated Tea Merchant: Crossing Meiji Seas with a Modern Spirit
It was the Meiji era. Carrying Ise tea nurtured with devotion in his own gardens in Matsusaka, Mie, Tohachi set out for the Port of Kobe. At that time, Kobe was a city buzzing with the excitement of opening to the world and filled with exotic charm. There, Tohachi stood his ground, negotiating boldly with American trading houses, including the renowned Smith, Baker & Co.
Spending half of each year in Kobe, he wore his top hat with effortless style as he forged vast export routes stretching toward the American West Coast. His presence was remarkably pioneering for the time—the very embodiment of a "high-collar" merchant, driven by boundless passion.
Awakening Tohachi’s Spirit in the Reiwa Era
We seek to revive in the Reiwa era the same brilliant vision Tohachi once beheld—a world captivated by Ise tea. Our mission goes beyond simply selling tea; we strive to give modern form to his forward-thinking sensibilities and his sincere craftsmanship, which once reached across the seas to deliver only the finest quality.
The name "Tohachi Saryo" embodies our unwavering resolve to bridge the century-long gap and share the charm of Ise tea with the world once again.
Japanese Black Tea (Wa-kocha)
A recently popular tea made from tea leaves grown in Japan and processed domestically as black tea.
While overseas black teas (such as Assam varieties) tend to have a strong astringency, Japanese black tea is typically made from Camellia sinensis var. sinensis (Chinese variety), which is characterized by its pronounced sweetness and umami.
Furthermore, compared to the bold and intense fragrance of overseas teas, Japanese black tea is prized for its subtle and delicate aroma.
In English, it is commonly called Japanese Black tea.