Behind the scenes of Kochi’s tea

If you ever travel along the Niyodo and Shimanto Rivers, you may notice rows of well-manicured bushes clinging to the mountainsides. That’s the source of Kochi’s soothing tea

The vast majority of Kochi’s tea farms are located on such steep inclines. This helps create large day and night temperature differences, as well as mist and fog, which contributes to the production of flavorful tea with little bitterness

In May, local tea farmers are busy gathering ichibancha, which is the first tea harvest of the year. Ichibancha is said to have the best flavor and fragrance because Kochi's lands are most fertile in spring. It is understandable that many farmers nowadays rely on machines for harvesting leaves to alleviate the burden of intense physical labor. However, Kunitomo Farm in Ino Town continues the age-old tradition of handpicking the tenderest leaves one by one, without even using chemical fertilizers

At Tosa Cha Cafe, you can enjoy all things tea in Kochi City! Learn more: https://visitkochijapan.com/en/taste-of-kochi/10230