Ikeda Quality
Established in 1945, our partner Ikeda Seicha has a long-standing presence in Kagoshima's tea industry. Tea production involves more than just farmers; since ancient times, tea merchants have played a crucial role in sorting and processing tea leaves, turning them into delicious tea. This tradition continues today, with "tea merchants" taking on the responsibility of manufacturing and refining various types of tea.
Ikeda Seicha is one such tea merchant, with an added distinction: it has a certified 10th-Grade Tea Master, the highest level of expertise in tea.
Meet Kenta Ikeda
Kenta Ikeda was practically destined for his role, having entered the world within the very walls of the 70-year-old tea shop owned by his family. He believes it's quite possible that his early exposure to the rich, roasting aromas of tea played a pivotal role in honing his expert nose and palate as he grew up amidst the fragrant ambiance of the shop.
In 2014, Kenta Ikeda became certified as a 10th-grade Chashi (茶師) or tea master. In Japanese culture, this is the highest rank of tea makers, and it is synonymous with the title of a Michelin star chef in the tea industry. As of September 2023 only 23 people around the world have earned the title in history. This honorable distinction reflects the extraordinary breadth and depth of Ikeda’s knowledge and experience which he pours into each product of Ikeda tea.
In addition to his rich familial and professional background in the tea industry, Kenta Ikeda stands as a co-founder of Sencha House, the very embodiment of his lifelong passion and dream to bring the green tea experience to the western continent. Ikeda's vision for Sencha House extends beyond tradition, aiming to redefine the modern tea experience. His expertise, cultivated through years of immersion in the art of tea, coupled with his entrepreneurial spirit, drives Sencha House forward as a beacon of innovation and excellence in the world of tea.
Source of the Rich Flavour
Craft of tea selection
Kagoshima spans 600 km from north to south, encompassing a diverse range of landscapes from mountainous areas to plains. Naturally, weather conditions and sunlight hours vary by location. These differences in terrain and climate give rise to unique characteristics in tea leaves produced in Kagoshima, resulting in a wide variety of tea types.
Using the tea master's expertise in leaf selection— the ability to choose the finest tea leaves— we carefully select the best leaves from Kagoshima's rich variety of tea crops.
Art of blending
While single-origin coffee is often prized, it's common for tea to be blended from several different types of tea leaves. Of course, there are delicious teas that are single-origin, but blending allows for the creation of a unique and unparalleled flavor profile.
In the world of tea, the practice of blending is known as "gougumi." This involves combining the best aspects of different tea leaves. To do this well, one must thoroughly understand the characteristics of each type of tea leaf and have the skill to imagine how they will harmonize when combined. This ability to envision and create the perfect blend is the mark of a true master.
Mastering the roast
As a matter of fact, tea leaves don’t have much aroma until heat is applied. The familiar scent of tea leaves that most people imagine is actually created through the roasting process.
Roasting is a highly delicate task. The precise point of heat application to achieve the desired flavor and aroma is what ultimately determines the tea's quality. Finding this exact "point" requires the skill of a master, serving as the final barrier to ensuring exceptional tea.
Every step in the process— from leaf selection, to blending, to roasting— is infused with expert craftsmanship. Only tea made with this level of precision and care becomes Ikeda's tea.
The Land of
Kagoshima
Located at the southernmost tip of the Japanese archipelago, Kagoshima is Japan's second largest producer of tea and origin of the highly anticipated first tea crop of the year. Kagoshima's vast tea plantations, coupled with the use of large-scale farm equipment, allow Kagoshima farmers to deliver an abundant tea harvest each year.
Kagoshima's tea industry, supported by the region's vast farmland and warm climate, has managed to increase production year after year. In 2018, Kagoshima farmers picked tea from approx. 20,781 acres (8,410 hectares) for a dried yield of 28,100 tons. This represented 31% of Japan's total tea production. The increasingly widespread use of wheeled tea harvesters, coupled with the modernization of processing plants and other facilities, has driven success of pure Kagoshima tea production and generated even greater optimism throughout Japan for the future of this vibrant tea-growing region.
This progressive momentum has not only propelled Kagoshima into the forefront of organic agriculture but has also played a pivotal role in relieving Japan's domestic green tea consumption, which had seen a decline in recent years. This new energy is evidenced by the staggering increase in the export value of Kagoshima tea, which skyrocketed from 340 million yen in 2018 to a monumental 1.336 trillion yen in 2022—a fourfold surge within a mere four years. Notably, the primary driver of this growth was the heightened demand for matcha in the USA.