The history of Kakegawa tea

The "deep steaming" method created by Kakegawa! Introducing the history of Kakegawa tea, renowned for its top-notch quality and flavor nationwide.

It is said that green tea began to be produced in Japan when Zen Master Eisai, the founder of the Rinzai sect, brought tea seeds back from China’s Song Dynasty in 1191. During the high economic growth period of the 1950s, the cultivation of tea progressed alongside the spread of the "Yabukita" variety, and further improvements in flavor were achieved through the development of the "deep steaming" method, leading to significant advancements in Kakegawa tea. Kakegawa tea had the drawback of thick leaves and strong astringency, so the "deep steaming" method was devised to mellow its flavor. This method brought out the beautiful color and natural sweetness of Kakegawa tea, which gradually became beloved by many people. Today, in Shizuoka Prefecture, a major tea-producing area that accounts for about half of Japan's tea production, Kakegawa tea represents about 10% of that production. *For more details, please refer to the PDF document or feel free to contact us.*

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