Shimodozono Brews Global Growth

By Daniel de Bomford

Boil the water, steep the leaves, enjoy the aroma, serve the tea. A simple ritual practiced for thousands of years across the world. A simple habit that has followed humanity, connecting us, whether through a reverent ceremony or a simple conversation between lifelong friends.

In Japan, tea is an art, ceremony, and fellowship all in one. The country’s rich tea culture has transcended tradition, and now Shinodozono is bringing it to global drinkers, from novice enthusiasts to aficionados alike.

President Mami Shimodozono says that while matcha remains Japan’s most popular tea, the country’s wealth of varieties, such as sencha, hojicha, and genmaicha, are gaining global attention as health and environmental consciousness become increasingly important to consumers.

“Our main point of differentiation lies in our roasting techniques and technology,” the president explains. “The flavor we’re able to produce through our proprietary methods is something other companies can’t replicate—that’s what makes our tea unique.”

Quality begins with cultivation, and the company’s location in Kagoshima is ideal for tea cultivation. The temperate climate and mineral-rich volcanic soil prevent the tea from being waterlogged during the season, resulting in faster growth and higher yields.

Shimodozono has worked with its farmers to establish its organic Bio Farm in Kodono, Kawanabe Town. Leveraging the company’s extensive tea-growing experience, it has ensured the strictest quality controls while maintaining the same great taste of the tea.

At Bio Farm, the company cultivates seven hectares of organic, fertilizer-free tea. Rooted in Heian-era tradition and nourished by pure Iwashimizu spring water, the farm grows 12 varieties, including Yutakamidori and regional species. By embracing nature, biodiversity, and mountain microclimates, Shimodozono produces high-quality Kagoshima teas.

“I want to create a space where we can truly share and convey the value of Japanese tea—and for me, that place is our bio-farm,” the president says.

Education is key to adding value and driving demand and Shimodozono is looking to leverage Bio Farm to that end. “We’re considering ways to invite people to visit our bio-farm, where they can engage in hands-on experiences and learn more about tea cultivation,” she states.

While Europe is already familiar with loose-leaf tea, it remains a novelty in America, where matcha is more prevalent. President Shimodozono wants to change that. “I believe that, compared to matcha, there are many more ways to enjoy sencha. In fact, sencha allows you to adjust and tailor the taste to your preference, which isn’t as easy to do with matcha,” she says.

Shimodozono is carrying Japanese tea culture to the next generation, ensuring that the rituals and fellowship that surround the beverage are safeguarded.

To hear more from President Mami Shimodozono of Shimodozono, check out this interview with him.