■About the National Tea Fair and “THE JEWELS OF TEA”

National Tea Competition in Japan is an annual appraisal event for tea leaves. Tea leaves submitted by producers are evaluated in eight categories of Japanese tea, including Futsumushi Sencha, Gyokuro, Tencha, and Kamairicha. Expert tasters assess each entry on criteria such as “appearance, aroma, liquor color, and flavor,” and the tea selected for the first place in each category receives the Minister of Agriculture, Forestry and Fisheries Award.

Since 2022, Tokyo Tea Trading Co.Ltd. (hereafter called Company) has been acquiring these top prize–winning tea leaves through the official bidding process, selling them under the name “THE JEWELS OF TEA.” We have once again successfully secured the highest-awarded tea leaves in four categories—Futsumushi Sencha, Kamairicha, Gyokuro, and Tencha—for 2024, and will release them as “THE JEWELS OF TEA” starting April 15, 2025 (Tuesday).

■Featured Teas

Standard Steamed Sencha (Hamamatsu, Shizuoka)

A handpicked Sencha cultivated in the high-altitude mountain region of Haruno, Tenryu Ward in Hamamatsu City, Shizuoka Prefecture, where significant day-to-night temperature differences enhance flavor. During the day, the leaves photosynthesize vigorously, and at night, their metabolism slows down, allowing sweet and aromatic compounds to accumulate. Once hot water is poured, this meticulous approach—combined with a carefully planned fertilization regimen that harnesses nature’s gifts—results in tea whose aroma conjures mountain landscapes. Multiple layers of sweetness and umami gently soothe the spirit, leaving a calming sense of tranquility.

Pan-Fired Tea (Ureshino, Saga)

Kama-iri Cha is a rarity in modern Japanese tea, produced by pan-fired fresh leaves in an iron pot instead of steaming—an ancient method still preserved in select tea gardens in Ureshino City, Saga Prefecture. This venerable process imparts the tea’s distinctive magatama (comma-shaped) form, sealing in the bright sweetness and aroma of only the highest-quality leaves. Once hot water is poured, the leaves gradually unfurl, releasing a characteristic pan-fired fragrance that invites you to experience the timeless essence of Kama-iri Cha.

Gyokuro (Yame, Fukuoka)

Renowned as one of Japan’s premier Gyokuro-producing regions, Yame City in Fukuoka Prefecture is home to this tea, meticulously cultivated in a naturally managed garden tucked between mountains and a river. Gyokuro is prized for its shading process before harvest, which intensifies the leaves’ inherent sweetness and umami. By carefully selecting the optimal picking time and allowing the leaves to accumulate maximum flavor, each drop of this Gyokuro unveils the essence of true Japanese tea, offering a deeply satisfying depth of richness and aroma.

Tencha (Uji, Kyoto) [for Matcha]

This premium-grade Matcha is meticulously cultivated in a naturally managed tea garden along the Uji River in Uji City, Kyoto Prefecture. It boasts an outstanding level of quality, having been recognized as “Itto Isseki” (the top evaluation of the year) at a national competition featuring only the finest teas from across Japan.

Central to its cultivation is the time-honored “Honzu method,” which uses straw and other natural materials to carefully regulate sunlight. By adjusting the thickness of these layers according to the weather, the leaves’ inherent sweetness and umami are amplified, creating the characteristically deep, refined aroma of high-grade Matcha. Although this technique requires painstaking work, it has been passed down through generations as a treasured way of producing exceptional tea.

With each sip, you’ll discover a bold yet smooth flavor that lingers, offering a profound taste experience and allowing you to fully savor the essence of Japanese tea.

■Product Overview