Natsumi Osada is the CEO of Japanese Osada Tea and a 4th generation tea master. As a certified Japanese tea instructor he specialises in Japanese organic tea. “The taste changes every year due to changes in temperature, rainfall, and other environmental factors. However, I feel that behind this is the consideration for the global environment and the kindness of individual people. We aim to produce tea that brings smiles to everyone’s faces.”
When did you get interested in tea?
I am not from a direct Osada family, and joined Osada in 2001 as an adopted son-in-law. In 2002, I became a certified Japanese tea instructor, which gave me the title of Japanese tea expert, and I gradually became interested in the world of Japanese tea. I was especially interested in organic farming, which does not use any pesticides or chemical fertilizers, and my communications with farmers taught me about the thoughts and philosophy they put into their production, which strengthened my desire to spread Japanese organic tea throughout the world.
What makes Osada Seicha unique?
Our unique feature is that we are specialized in introducing organically grown Japanese tea to the global market. In the Japanese market, more than 80% of tea is not organic. Organic is not so highly valued in Japan. Nevertheless, our strength is that we are in dialogue with farmers and increasing the number of farmer friends who are willing to engage in organic cultivation for the overseas market.
What is the philosophy behind your company?
Our philosophy is “The best Japanese tea for all”. Tea tastes like a personal preference. Which means, for each of the 100 customers, there are 100 different correct answers. For this reason, we will bring you as much transparency as possible. We will share information about our partner growers, their farms, production techniques, ideas and philosophies, and the local natural environment until you are satisfied. We are constantly developing and improving our tea quality judging techniques to ensure that our customers are satisfied with our teas.
What is so special about organic teas, the trend in tea right now?
The main characteristic of organically grown Japanese tea is that it is not an industrial product produced mechanically on a large scale. I feel that this is a major point. The taste changes every year due to changes in temperature, rainfall, and other environmental factors. However, I feel that behind this is the consideration for the global environment and the kindness of individual people. We aim to produce tea that brings smiles to everyone’s faces.
What can you tell about your Yamabuki Nadeshiko? YAMABUKI NADESHIKO is our most unique product. It took us a long time to release it. YAMABUKI NADESHIKO was completed after experiencing many failures. The process of fermenting tea and making delicious tea with the help of microorganisms is very interesting.
What is currently your favorite tea and why?
It is YAMABUKI NADESHIKO. This tea is our company’s original product and is not found in other tea shops. The hard work that went into its production and the excitement of the finished product are unforgettable.
Can you share a fun fact about tea most people don’t know?
Regarding matcha, foreign customers tend to think that finer particles are less likely to form lumps, but the finer the particles, the more likely they are to form lumps. However, if you handle high-end matcha correctly, you can enjoy really delicious matcha. Perhaps you have some high-end Matcha but have yet to try a truly delicious Matcha.
