Founded in 1939, Oyama Seicha is a fourth-generation tea company that manages all of their operations in-house, from growing and harvesting to making tea and selling in their cafe. Oyama Seicha is located in Yamaga City, a culturally rich town in Kumamoto, Kyushu. The Oyama’s have cultivated small tea fields in the deep mountains of Yamaga. In these small, varied microclimates, they grow different cultivars so the teas have distinct flavor and character.

Oyama Seicha’s tea achieves a harmony of umami and aroma, utilizing a traditional local technique to highlight the natural qualities of each cultivar and create a flavor that reflects Yamaga’s unique terroir. The Oyamas take pride in processing in small batches, helping to preserve the tea’s freshness and aroma.

Kumamoto, Kyushu

Oyama Seicha cultivates and produces their tea in Yamaga City, known for its rich history, hot springs, and lantern culture Yamaga Tōrō. Situated in Kumamoto Prefecture, the region’s pristine mountainous terrain and climate gives way to its history of tea production dating back to the 12th century.

Tamaryokucha Method

Oyama Seicha’s small-batch tea begins with leaves grown on their own farm in Yamaga City, that are then processed through traditional steaming and rolling technique “Tamaryokucha,” a style local to the region that produces a smoother, slightly sweet flavor to sencha with no additives or artificial flavorings. The tea production is guided by Reiji Oyama, a third-generation tea artisan with a deep care for traditional techniques and a commitment to quality.