A Well Known Figure In Higashi-Sonogi


In 2010, Ooyama Yoshiaki san, son of Jisaku Ooyama, became the fourth generation owner of the Ooyama tea plantation (Higashi-Sonogi, Nagasaki pref.). He gained business experience by managing a record shop in Tokyo in his twenties.

He has set a clear goal of increasing direct sales to customers to fight against the general trend of decreasing green tea sales in Japan, including by targeting overseas customers.

Continuing the award-winning work of his father, Ooyama san wishes to develop new business opportunities, such as producing matcha and organic tea. We are looking forward to enjoy these in a near future !


Lifelong Dedication Awarded

Not only has Ooyama san's tea won the Agriculture Minister’s Award, but he also received the Yellow Ribbon Medal of Honor for his service to the community.

Indeed he is also an active member of the Higashi-Sonogi Tea Tourism association and has been and still is promoting green tea tourism in the whole area.



A Family Business

Today, the entire Ooyama family is dedicated to promoting their green tea through many different channels.

Ooyama Eiko san, Yoshiaki san’s mother, is a certified Japanese Tea Instructor and runs a tea shop where customers can enjoy delicious green tea, just next to the family house, and since 2016 a guest house as well.

Visitors can enjoy the beautiful area of Higashi Sonogi over several days as well as experiencing tea activities like tea leaves picking and processing giving also a true understanding of tea making.


Over 500 Years Of Tea History


A Regional Specialty

The leaves of “Sonogi Tea” are kept whole and rolled to gather up each leaf. This process, which makes a type of tea called “Tamaryokucha (Steamed Rolled Tea)”, borrows from traditional tea roasting methods which came to Japan from China and Korea. This method reduces the bitterness of the tea leaves for a smoother finish. 

Young tea leaves prepared this way unfold slowly when steeped in a teapot, bringing out a sweetness, rich flavors and aromas that everyone enjoy. 

Ooyama san also blends leaves made with “Yabukita” cultivar, that contains a lot of amino acids by covering the new shoots of the tea trees, with leaves of the sweet cultivar “Sae midori”. Tea leaves are picked around 88 days counting from the first day of spring called “Lichun” in the Japanese lunar calendar. The well-balanced taste of richness and sweetness is popular in all Japan!


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