Satoen

Shizuoka

Nestled in Honyama, Shizuoka’s mountainous tea region, Satoen makes tea that reflects the area's 800 years of tea-making history. Honyama is widely regarded as the birthplace of Shizuoka tea, where the Buddhist monk Shoichi Kokushi planted tea seeds brought from China, thereby laying the foundation for one of Japan’s most influential tea cultures.

Founded in 1948, Satoen carries this legacy forward with a thoughtful and hands-on approach. Steep mountains along the Abe River and the nearby ocean create morning mist, bright sunshine, and cool air. These conditions slow the growth of the leaves and allow flavor to develop with clarity and depth.

By managing every step in-house, from cultivation to tencha production and final refinement, Satoen preserves the character of its teas. When brewed, they reveal a clear golden yellow infusion with gentle sweetness and pleasant astringency. A fragrance known as the scent of the mountains lingers softly, expressing Honyama’s landscape in every cup.

I first met Kimihiki Sato, the3rd generation president of Satoen, in 2014 when I was still running Joto Sake LLC. I wanted to diversify our business but felt we should only do sake for a few more years. In 2016, I sold Joto Sake and, in 2020, I incorporated Shokuya. I had stayed in touch with Sato-san, but, it wasn't until late 2024, when I decided to commit to Shokuya 100% that I reached out to him for real.

Before visiting Sato-en in 2014, I knew Shizuoka was a leading tea-making region with tea farms grown in layers on the steep, mountains. When I finally visited, I was shocked by the expanse and the steepness. I then learned about the effects of the fog, altitude, the direction of certain fields to the sun, and I felt that Japanese tea had to be understood with the concept of terroir.

I also wanted to import Satoen tea because of their state-of-art laboratory and production facilities. They apply the highest standards of safety, health, and environmentalism to growing tea, evaluating it, making it, and packaging it. This shows in their certifications for organic, Halal, Kosher, and FSSC/ISO 22000. Some people have a bias about good producers being small and bad producers being large. I find quality across a range of sizes. Iwill say that even the smallest producer applies some technology and wants more. With a larger producer like Satoen, you can see the full range of tradition and technology in all aspects of their tea making.

- Henry, Shokuya Founder

Shizuoka is considered by many as the center of Japanese tea. As Japan's largest tea-growing land area and production volume, it has shaped how Japanese green tea is understood at home and abroad. For many, tea and Shizuoka are nearly synonymous.

Within the prefecture, teas are often described as either Sato no Ocha (tea grown on open plains) or Yama no Ocha (tea cultivated in mountainous areas). Satoen belongs to the latter, representing the mountain tradition within Shizuoka’s diverse tea landscape.

Satoen’s young leaves grow soft and thick, developing a depth of flavor and aroma that feels truly distinctive. Tea leaves are brought to the factory within two hours of harvesting to lock in freshness. Upon arrival, Satoen applies its own “Shinmushi” method, a deep-steaming technique that gently steams the leaves through to the core, followed by careful rolling and heating.

This process reduces harsh bitterness while building smoothness and richness. The finished leaves are tightly rolled, glossy deep green, and low in powder, allowing for a clean, easy pour without clogging the teapot. Satoen’s dedication to craft has also been recognized at national tea competitions, reflecting a constant commitment to quality over time.

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