KITAMURA MAKOTO

Drifting Mists In Between The Forest

 


 

Kitamura Seicha was founded in the mountains of Nagasaki in 1954. From the way the early years of the operation are described, it was rough going to open up the thick forest and flatten out the rocky ground for tea cultivation.

At 360 meters above sea level, the Kitamura family of four carved out their living in a "factory" hut just 6 tatami mats wide. Shinji Kitamura, the first generation founder of Kitamura Seicha, persevered, and just over ten years later began yet another difficult task: cultivating organic tea.

 
 
 
 

ORGANIC FARMING

Constant Perseverance

Organic cultivation requires a great deal of hands-on effort and mental fortitude--even now, the fields must be weeded and examined for pests by hand, and straw cut and dried to create protective mulch. In the early years of determining how to protect their harvest without chemical pesticides or fertilizers, they lost around 1/3 of their yield to an infestation. Eventually, however, they found success. Kitamura Seicha was recognized by JAS, the Minister of Agriculture, Forestyr, and Fisheries as the first organic item for Nagasaki.

They take the organic moniker and responsibilities that go with it quite seriously, and to meet growing international demand for organic tea, have undergone SGS testing and are aiming for HACCP certification.

Kitamura Seicha has a deep connection with their local community. In fact, it was a customer who first asked them to try organic farming in 1969, and this reciprocation has continued to present day. They are happy to share their tea and knowledge with anyone who might be interested, by giving talks at agricultural colleges and hospitals, and hosting visitors, students, even politicians. They are quite proud of the study and field trip opportunities his farm provides for local school children in both spring and fall, where they can try tea harvesting and tea brewing on their own. Visiting Kitamura Seicha, one is left with the impression of vitality.

This comes in part from the tangled forest and hills surrounding the tea fields, but mainly from Kitamura san himself. Second generation tea producer Makoto Kitamura san is friendly and talkative, with seemingly endless energy for his work. He companionably led the Ikkyu team through Kitamura Seicha history in their house's cozy sitting room full of company, and thus family, keepsakes.

THE NAGASAKI REGION

An Ideal Climate

The hills surrounding Sasebo in northern Nagasaki Prefecture enjoy a humid subtropical climate shaped equally by the sea and the mountains, making them a quietly ideal environment for growing tea. Abundant rainfall — averaging nearly 1,900 mm per year — feeds the soil throughout all seasons, while the moderating influence of the warm Tsushima Current keeps winters mild and summers long.

Sechibaru, located in the upper reaches of the Sasa River — the longest river in Nagasaki Prefecture — has developed into a thriving tea-growing district, taking advantage of a cool highland climate and abundant precipitation. Once a coal-mining community, the land has been reclaimed by agriculture, with terraced fields climbing the slopes of the surrounding mountains.

The mountainous terrain, volcanic soil, and ample rainfall create conditions well suited to tea cultivation. The natural shading cast by the ridgelines and forest canopy enhances the complexity of the tea leaves' flavors.

In the villages spread out at the foot of the mountains — including Sechibaru, Yunoki, Yoshii and Shiratake — terraced fields of tea grow alongside rice, strawberries, and black soybeans, tended by farming communities rooted in the landscape.

The mornings here are often wrapped in mountain fog that drifts down from the interior peaks, shielding tender tea buds from direct sunlight and locking moisture into the air. Temperatures swing significantly between seasons — from warm, humid summers to cool, crisp winters — and the gap between day and night temperatures encourages the slow development of flavor in the leaf. It is this interplay of sea air, volcanic earth, highland mist, and seasonal rhythm that gives the teas of the Sasebo region their quiet, distinctive character.

AWARDS AND RECOGNITION

Honored By The Emperor

Kitamura Seicha has received many awards for their hard work in organic farming over the years, but the most precious in this collection would have to be the The Yellow Ribbon Medal (黄綬褒章), presented to founder Shinji Kitamura in 2012.

The Yellow Ribbon Medal is an award presented by the government to individuals who have dedicated many years to work in fields such as agriculture, commerce, and industry, and who serve as role models for others through their outstanding skills and achievements.

As this distinction is awarded by the country of Japan, it thus includes an opportunity to meet the Emperor at one of two small gatherings. This award and meeting are carefully commemorated with photos and affectionate commentary in the family's archives--a huge honor, humbly and happily accepted.

One feels that every member of Kitamura Seicha shares in their founder's success, and that they are extremely thankful for their community.

2020/03 Director-General's Award, Ministry of Agriculture, Forestry and Fisheries' 2019 Contest for Promoting Sustainable Agriculture for the Future.

2013/03 Excellence Award, National Environmental Conservation Agriculture Competition

2012/11 The Yellow Ribbon Medal, Cabinet Office, Government of Japan

2001/11 Nagasaki Prefecture Agricultural Award, Governor's Award, Minister of Agriculture and Forestry Award

SHARING THE PASSION

From Local To The World

Now home to four generations, Kitamura Seicha continues to make organic Japanese green tea that they hope can satisfy both the local people who have allowed their business to flourish, as well as new fans from overseas.

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