Our Partners

The Amano family runs their tea farm on the high plateaus between Kumamoto and Kagoshima, known as the “tea fields in the clouds.” Cultivating more than 20 tea varieties without pesticides or fertilizers, the Amano family focuses on sustainable, chemical-free production rooted in deep respect for the land. Today, they are celebrated for pioneering Japanese black tea, which now makes up the majority of their refined, high-elevation harvests.

Chikusendō is a historic tea whisk (chasen) workshop in Takayama, Ikoma, Nara Prefecture, Japan — the birthplace of traditional chasen making for over 500 years.The craftspeople of Chikusendō hand-carve whisks from locally grown bamboo, splitting and shaving each piece into dozens of fine tines (typically 36–120). The process demands years of apprenticeship and precise manual skill. Their work preserves the Takayama chasen tradition, known for flexibility, even frothing, and longevity.Today, Chikusendō is recognized as one of the few remaining makers producing authentic, handmade whisks used in both traditional tea ceremony and modern matcha preparation — a benchmark of quality and craftsmanship.

Born in Kobe in 1989, Enami was raised in close connection to clay and craft, inspired by his grandfather, who was a traditional Shigaraki-ware artisan. He studied ceramics at the Shigaraki Ceramic Technology Training Institute before apprenticing for five years with Tetsuya and Momoko Otani. His work reflects a deep respect for material and a desire to create vessels that integrate naturally into contemporary life. In 2025, he became independent, establishing his own studio in Shigaraki.

Fujiki Denshiro Shoten (DENSHIRO) is a historic craft workshop founded in 1851 in Kakunodate, Akita Prefecture. The company specializes in kabazaiku (樺細工) — the traditional Japanese art of working with wild cherry bark to create finely crafted tea canisters, utensils, and containers. Now led by the seventh generation, DENSHIRO combines traditional kabazaiku techniques with modern design, producing pieces prized for their natural beauty, airtight qualities, and warm, tactile feel. Their work represents the highest level of craftsmanship in Akita and remains one of Japan’s best-known makers of cherry-bark tea ware.

We are honored to be able to share the products crafted by the Furukawa family, a husband and wife operation, based in Uji City, just south of Kyoto. Both humble and charming, they'd never let on that they have been awarded Japan's top prize for matcha. But everyone who knows them says the same thing: They never cut corners, and you can taste their passion in the tea they make. In addition to producing peerless matcha, they have a deep respect for their land and act as its stewards, practicing an all-natural approach to garden management. Year after year, they quietly craft teas of the highest order, helping all discover the magic of nature.

While the exact lineage of their family remains a mystery since the family records were lost in a flood a century ago, Furukawa san finds it safe to say he is roughly the sixth generation to produce high quality Uji tencha under the family name.

Gyokko Kiln is a Tokoname-ware pottery studio in Tokoname, Aichi Prefecture, one of Japan’s Six Ancient Kilns. The workshop specializes in kyusu and shiboridashi crafted from Tokoname’s iron-rich clay, prized for its natural red and black hues and subtle effect on tea flavor. Each piece is hand-thrown and unglazed, showcasing the clay’s natural texture and fired using traditional reduction techniques. Gyokko teapots are valued for their precision pouring, balance, and durability—making them a benchmark for functional tea ceramics. The kiln’s work represents the centuries-old Tokoname tradition, blending regional material authenticity with modern refinement, ideal for high-grade sencha and gyokuro preparation.

Tsuguto Hattori may be one of the most innovative and uncompromising tea producers in Japan, crafting styles of tea that exist nowhere else in the country. Working with Yabukita plants grown on reclaimed tea plantations in Higashiyoshino at approximately 350 meters above sea level, Hattori-san personally tends and hand harvests his gardens without the use of pesticides. His work is defined by an extraordinary willingness to challenge convention, pursuing expressions of tea that are largely unheard of in Japan—and, in some cases, entirely without precedent. Through patience, experimentation, and an unwavering commitment to craft, Tsuguto Hattori continues to redefine what Japanese tea can be. We are proud to be the sole importer of his tea, bringing his exceptional offerings to the Kettl audience.

Yoshiaki Hiruma is one of Japan’s most ambitious and celebrated tea makers. With more than 25 distinct teas in his repertoire, Hiruma-san has forged his own path, breaking from traditional production techniques in search of something new — not just for himself, but for the entire tea-growing region of Saitama. His fearless approach to oxidation, cultivar selection, and hand-rolling has made him a true innovator and a driving force in modern Japanese tea.

Led by Kenta Ikeda — a certified 10th-Dan Tea Master (an elite rank held by only a few in Japan) — the Ikeda family selects leaves from Kagoshima’s diverse terroirs and refines them in two dedicated factories (one for sencha/roasted leaves, one for matcha) to guarantee exceptional taste and safety for both domestic and global markets. True to its roots in the Tenmonkan district of Kagoshima, The Ikeda family remains committed to elevating Kagoshima tea’s reputation worldwide, while staying grounded in craftsmanship.

Yohei Iwayama is a potter based in Sapporo, Hokkaido, working independently, producing functional, small-batch ceramics. Iwayama san’s pieces emphasize practicality and restrained form rather than decoration. The colder Hokkaido climate and local clay influence his approach, resulting in a more rugged, durable aesthetic. Iwayama represents a new generation of regional Japanese potters We particularly love his focus on craft transparency, simple forms, and everyday usability.

Kaikado is a sixth-generation metal workshop founded in 1875 in Kyoto, Japan, and world-renowned for its hand-crafted tea caddies (chazutsu) made from tin, brass, and copper.Each caddy is produced through 130–140 precise manual steps, using many of the same tools and techniques developed by the founder. The hallmark is its perfectly fitted, airtight lid that naturally slides closed — preserving tea’s freshness for decades.

 Based in Kyoto, Kanaami Tsuji’s work exists at the intersection of tea, craft, and daily use objects — reflecting the broader Japanese philosophy that functional tools can embody both beauty and cultural continuity.
Kanaami Tsuji became known within specialty tea and craft circles for their dedication to small-scale production, meticulous handwork, and close collaboration with tea practitioners, ceramic artists, and traditional workshops. His approach emphasizes materials, tactility, and long-term use over industrial efficiency, aligning with the values found in Japanese mingei and tea aesthetics.

Jiro Katahira is one of the most revered producers working in Shizuoka today, having developed a reputation for meticulous farm maintenance and processing. His single cultivar sencha and kabuse offerings are some of the most in-demand in our catalog, only appearing for a brief moment in the early season. Katahira-san has been experimenting with matcha production recently as well, and the early results are as expected—terroir-driven and refined. It's a true pleasure to steward these teas, which stand alone in our curation as single representations of high mountain Shizuoka teas.

Hiroshi Kobayashi has a reputation that precedes him—he is one of the only Level 10 Chashi (master tea blender) in all of Japan. He serves as the head of the Shogyokuen tea company, which has been operating in the Kyotanabe area since 1827, and is known for developing some of the most beautiful blended matcha and sencha to come out of the area, and out of the country at large. We are proud to bring his most esteemed teas to Kettl.

Yamadamatsu Incense Co., Ltd. (山田松香木店) is a historic incense house based in Kyoto, founded during the Edo period. Originally a medicinal herb dealer, it evolved into one of Japan’s leading makers and purveyors of high-grade incense and aromatic woods. Located in Kamigyō Ward, Kyoto, Yamadamatsu maintains full in-house production — from sourcing and blending raw aromatic materials to hand-rolling incense. Renowned for its balance of traditional craftsmanship and refined scent composition, Yamadamatsu represents the pinnacle of Japanese kōdō (incense ceremony) and aromatic artistry.

Kousaido is a Kyoto-based incense company founded in 1994 that blends traditional Japanese incense-making with modern fragrance design. Known for its refined, approachable style, Kousaido focuses on bringing everyday elegance and calm through fragrance—bridging Kyoto’s incense heritage with contemporary living.

Masayoshi Koyama represents the fifth generation of one of Uji’s most respected tea-making families and their operation Yamamasa Koyamaen. His approach to blending is precise, expressive, and rooted in deep tradition—resulting in Matcha that is not only technically exceptional, but emotionally resonant.

Uji is a region with a distinctive tea-making tradition, and we deeply value the perspective Yamamasa Koyamaen brings to their teas. Their Matcha often carries a gentle nuttiness, a soft, rounded finish, and a remarkably refined fragrance—hallmarks of their careful craftsmanship and blending expertise. Yamamasa Koyamaen's teas are regularly recognized at the All Japan Tea Judging Competitions and are favored by tea ceremony schools, Michelin-starred chefs, and global connoisseurs alike.

Kazuhiko Kudo (born 1970, Kanagawa Prefecture) is a ceramic artist based in Asahikawa, Hokkaido, known for his expressive wood-fired tableware made from local ancient clay. After training in Shigaraki under Kiyoko and Kenichi Kamiyama, he established his own kiln in Hokkaido, where he explores the natural textures and tonal depth of regional materials. Kudo’s work blends raw, elemental surfaces with refined form—embodying both the wild character of Hokkaido’s landscape and a quiet dedication to everyday beauty.

Masahiro Kuma has a penchant for coaxing incredible depth, fragrance, and texture out of the teas he produces in Yame.

Yasuharu Maeno is the current head of Maruyasu, a tea producer in Shiga, just east of Kyoto, that first opened its doors over 140 years ago in 1872. Maeno-san is a level-9 Chashi, making him one of the most esteemed and respected tea blenders in the country, and we are honored to serve as stewards of his teas. Our collection of teas sourced directly from Yasuharu Maeno introduces a new terroir for Kettl and our continued exploration of the evolving horizons of matcha.

Located in Higashi-Sonogi, Nagasaki Prefecture, Matsuo Masatoshi and his family have dedicated themselves to crafting Sonogi-cha, a deeply aromatic form of tamaryokucha. Using rigorous field management and natural soil fertility, the Matsuo family has emphasized careful craftsmanship, sustainable practices, and thoughtful communication with tea drinkers to share both the taste and the story of Nagasaki.

Minorien is a traditional Japanese incense maker based in Ōtsu, Shiga Prefecture, near Kyoto. The company produces all-natural incense using premium raw materials such as aloeswood, sandalwood, and cypress, without synthetic additives.

The Miyahara family operates their tea farm in Minamikyushu, Kagoshima, cultivating and producing tea on the cool, sloped terrain of the Ushirodake region. Drawing on generations of expertise, the Miyahara family is revered for their unwavering commitment to crafting tea - overseeing complete garden management, factory work and tea refining themselves. Their teas are singular and have become a staple in our catalog.

Since 1930, the Miyazaki family has run their tea farm in the mountains of Gokase, Miyazaki Prefecture, dedicated to organic cultivation. At 600 meters above sea level, the Miyazaki family produces a diverse range of teas—from pan-fired Kamairicha to fragrant Oolong—crafted with deep respect for the land. Their teas do more than just showcase the region Gokase; they reflect the spirit and distinct point of view of the Miyazaki family.

Shigeyoshi Morioka (born 1948, Nara Prefecture) is a master potter based in the mountain village of Amano, Wakayama. At the age of twenty-five, he built his own kiln at the foot of Mt. Kōya and began a lifelong pursuit of wood-fired earthenware. Morioka’s work is defined by simplicity, boldness, and a profound connection to the land—shaped from local clays and fired in multi-chamber kilns that invite the natural drama of ash and flame. Each vessel carries a sense of spontaneity and quiet strength, appearing as if discovered rather than made.

Ryotaro Nakakubo is the fifth-generation steward of his family’s tea estate, located in the storied tea village of Minami Yamashiro (Kyōto Prefecture). Growing up among centuries-old tea fields, he brings a contemporary sensibility to tradition—focusing on small-lot production, cultivar clarity, and exacting processing methods to bring out nuanced sweetness, umami, and transparent expression of terroir. With a deep respect for his family’s legacy, Nakakubo-san honours the long line of tea artisans before him while embracing innovation in field care, harvest timing and finishing technique.

Yumi Nakamura (born 1981, Saitama Prefecture) is a Japanese metal artisan renowned for her hand-hammered copper and silver vessels. After studying interior design at Musashino Art University, she spent three years in Tokoname, Aichi Prefecture, immersing herself in regional craft traditions before moving to Tokyo in 2008 to pursue metalwork. In 2012, she established her workshop in Nara, where each piece is shaped from a single sheet of metal—burned, tapped, and hammered to reveal quiet texture, strength, and refined form.Nakamura is especially recognized for her copper teapots, which reflect her belief that material and use are inseparable—that copper’s warmth, conductivity, and purity enhance both the act and spirit of tea. Her work has been exhibited internationally, including her first American show this fall at Kettl, and is celebrated for its graceful fusion of function, material integrity, and timeless design.

Nankei Pottery is a family-run ceramic studio based in Yokkaichi, Mie Prefecture, Japan, founded in 1913 and now led by the fourth generation. They specialize in high-quality Banko-yaki style tea utensils made using locally-refined iron-rich clay and hand-drawn forms. Their work is deeply rooted in tea culture, and their kyusus rival those of Tokoname in both precision and beauty.

NEIGHBOR & CRAFTSMAN is a Japanese design brand based in Gifu Prefecture. The company applies precision metalworking techniques—originally developed for aerospace and industrial manufacturing—to create refined, minimalist lifestyle objects. We carry their signature product: aluminum canisters designed for tea, coffee, and spices, featuring airtight lids and meticulous machining. The brand’s concept centers on being a “quiet, reliable neighbor” in daily life—objects that blend function, craftsmanship, and calm design.

Tetsuya Otani’s philosophy integrates daily life and craft, seeing pottery as a way to shape how people live and interact with objects. His pieces reflect a balance of tradition and modern living, rooted in Shigaraki’s material heritage but suited to contemporary design sensibilities. We have always admired his balanced, supple shapes and high level of technical skill.

Takayuki Oyaizu is a third-generation Chashi based in Suruga-ku, Shizuoka. Since 1949, the Oyaizu family has refined the art of Japanese tea processing, uniting tradition with precision technology. Under Takayuki’s leadership, the company operates three state-of-the-art refinement facilities and maintains global certifications—ensuring world-class safety and consistency. Guided by a commitment to both heritage and innovation, Oyaizu continues to craft teas that embody the depth and purity of Shizuoka’s terroir.

Studio ceramics are created by groups of artisans, often working collectively within shared workshop spaces. These studios tend to represent a region rather than a single maker, reflecting a philosophy that values the work itself above the individual who created it. This ethos—rooted in the Mingei movement—celebrates the beauty of useful, everyday objects rather than elevating craft solely as fine art. We are proud to collaborate with several such studios and deeply respect their approach.

Founded in 1875, Ryuouen Chaho is a venerable tea purveyor located in the heart of Kyoto, renowned for its dedication to the highest standards of Japanese tea. While they don't grow their own tea, they exclusively source it from small farmers within the boundaries of Uji, taking pride in showcasing the spirit of rea in the region. Ryuouen's approach emphasizes not only the quality of the leaf but the experience of preparation and service, making it a trusted source for Kyoto's most discerning tea drinkers, chefs, and tea ceremony practitioners.

Despite its modest storefront, Ryuouen Chaho's influence extends globally, with connoisseurs seeking its limited, high-grade offerings that reflect the soul of Kyoto's tea culture. Kettl is proud to be the only purveyor of their offerings in North America and to serve as a steward of their best in class houjicha and matcha selections.

Shuichiro Sakamoto is a third-generation tea producer based in Shibushi, Kagoshima, celebrated for crafting some of Japan’s finest organic Gyokuro and Matcha. Guided by a deep respect for the land and a belief that healthy soil yields truly exceptional tea, Sakamoto-san has spent decades refining his cultivation methods—nurturing living soils rich with microorganisms and shading his fields to draw out sweetness and umami. Working with cultivars such as Seimei and Haruto 34, he produces teas of remarkable purity, balance, and fragrance, embodying both the spirit of innovation and the quiet discipline of southern Japan’s tea tradition.

The Sakamoto family produces traditional Kamairicha (pan-fired green tea) in Gokase, a mountainous area in northern Miyazaki known for its cool climate and misty highlands. Their teas are grown at high elevation, where slower leaf growth enhances aroma and clarity. Using the region’s historic pan-firing method instead of steaming, the Sakamotos create teas with a lightly toasty fragrance, clean flavor, and gentle sweetness—a classic expression of Gokase’s fragrance-first style. Their approach emphasizes small-batch, unshaded production rooted in place and tradition, highlighting the contrast between Kyushu’s deep-steamed styles and the crisp, aromatic profile of pan-fired tea.

Kawahara Seifun-jo, founded in 1940 in Tokyo’s Nerima-ku, specializes in the artisanal roasting and processing of domestic Japanese barley. Using traditional sand-oven roasting techniques, the company produces premium barley teas (mugicha) that emphasize purity of flavour, craftsmanship and a celebration of regional ingredients.

Yoshiyuki Shimizu (born 1966) is a master potter and tea roaster based in the Dōsenbō district of Minami-Yamashiro Village, Kyoto Prefecture. Shimizu’s ceramic practice is deeply rooted in the raw, elemental materials of his locale: he uses local clays, ash from his own firewood as glaze, and designs his kilns to explore the unpredictable beauty of fire and form. He is also celebrated for his unique approach to roasting houjicha - crafting each batch by hand, slowly roasted over a clay pan. Utilizing local Dōsenbō tea, like his pottery, his houjicha reflects the place he calls home

Taro Tabuchi is a ceramic artist born in 1977. After graduating from the Crafts Department of Osaka University of Arts, he received the Grand Prize at the 21st Asahi Modern Craft Exhibition in 2003, and he was selected as one of the artists at the 7th International Ceramics Competition Mino in 2005.

In 2007, he returned to his birthplace, Kagawa, and constructed "Ana-gama (hole kiln)". While many artists choose to use gas and electric kiln as they are easier to control, he gathers firewood himself in the mountains and continues to create white porcelain by firing in a wood-fired kiln. The variation of fire and ashes that come out of wood-fired kiln produces unique color and pattern variations. In some cases, up to 50% of the work that is fired will be ruined in the kiln, unable to be salvaged or sold. But what comes out alive is cloaked in a mystery and beauty that must be seen in person to fully.

Tatsuji Takahashi is a tea farmer from Honyama, Shizuoka Prefecture, known for producing small-batch Japanese oolong tea, a rare style in Japan. Working in the cool, misty mountains of Honyama, he uses the region’s slow-growing conditions to preserve amino acids and deepen flavor.

Takahashi applies Taiwanese-inspired oolong processing—withering, partial oxidation, and rolling—to Japanese cultivars, creating teas with a distinctive sweet, creamy, and lightly floral profile. His work represents a blend of Japanese terroir and modern craftsmanship, making him a leading figure in Japan’s emerging oolong category.

We are honored to work with Tamaya, a Kyoto-based operation founded in 1949, to source our legendary Nagano Soba Cha. Soba Cha grown by collective farmers in Nagano is rarely available in the retail marketplace, as much of it is reserved for Japan’s finest restaurants. Tamaya works on our behalf to locate and secure pinnacle-grade domestic buckwheat directly from producers. Manufactured in a state-of-the-art facility in Nagano, the consistency and quality of the Soba Cha we receive are truly unparalleled.

There may be no name more synonymous with Uji Matcha than Kiyoharu Tsuji. He is among the most decorated producers in all of Japan, with multiple first-place winning submissions to the national tea fair, and has become the most recognizable name outside of Japan. Our relationship with Tsuji-San is a storied one, as he was the first producer to represent Uji in our catalog, and Kettl was the first partner to bring his teas to the international stage.

In the intervening years, Kiyoharu Tsuji's production has expanded beyond just pinnacle grade, single cultivar matcha offerings to include blended matcha and houjicha. Koki Tsuji, Kiyoharu's son, has joined his practice and taken the lead on one of Kettl's core offerings—Shirakawa Legacy. We are honored to work with one of the pioneers of modern matcha and the next generation of emerging voices.

Tsunagu Sonogi Tea Farmers is a collective of young tea producers based in Higashisonogi, Nagasaki Prefecture, a historic tea-growing region overlooking Ōmura Bay on Kyushu. The group was founded by a new generation of farmers from long-established tea families who wanted to preserve Sonogi tea culture while creating a more sustainable future for regional tea production.  

The collective originally began with six producers under the name “Tsunagu Sonogi Tea Farmers” — the word tsunagu meaning “to connect.” Their goal was to connect farmers directly with international consumers, revitalize Nagasaki tea, and create a collaborative model rather than competing individually. Over time, the group evolved into a smaller core collective of four farmers, later also operating internationally under the name “Forthees.”

Unified Ferments is a Brooklyn-based beverage company founded in 2019 by Young Stowe and Graham Pirtle. Their process draws from both tea craft and natural fermentation, resulting in complex, wine-like beverages. Unified Ferments emphasizes clarity, balance, and origin storytelling, positioning its drinks as a bridge between fine tea, fermentation, and modern non-alcoholic culture.

We work closely with a network of small farms through our connections to Japan’s regional tea markets. Each prefecture maintains its own auction system, where teas from local producers are bid on. Our trusted partners participate in these markets on our behalf, giving us access to teas from multiple farmers—often thoughtfully blended—to achieve a balance of exceptional quality and consistent volume. Since a single tea can often draw from the harvests of a dozen or more producers, we consider it best described as the work of multiple small growers—comparable to a field blend in the world of wine, where balance and character emerge from the harmony of many sources.

The Waki family are tea producers who work their own fields in the village of Shingu, located in Ehime prefecture, in addition to processing tea for local farmers.

Shinya Yamaguchi is a renowned tea producer from Hoshino Village in Yame, Fukuoka Prefecture, celebrated for crafting some of Japan’s finest Sencha, Gyokuro and Matcha. A third-generation tea maker and the youngest person ever to achieve the prestigious 10-dan Tea Master certification, Yamaguchi-san balances deep tradition with a relentless drive for innovation in cultivar development and processing. Working in the remote, mist-covered mountains of Hoshinomura, he crafts teas of exceptional depth, sweetness, and clarity—among the most sought-after in Japan and deeply cherished by Kettl customers.

The Yamaguchi family is an organic tea producer based in Satsuma-Sendai, Kagoshima, founded in 1978. Their farm sits adjacent to the misty Sendai River near the gentle slopes of Mt. Shibisan, where they cultivate tea without pesticides or chemical fertilizers, focusing on purity, balance, flavor, and aroma. Their teas—crafted entirely in-house—reflect a deep respect for nature and generations of craftsmanship, offering rich umami, refined sweetness, and the quiet, refined character that showcases the true taste of Satsuma-Sendai.

Shinki Yamashita is the third-generation head of the renowned tea estate Yamashita Shinjuen, located in Fugenji, Kyotanabe (Kyoto Prefecture), a region celebrated for premium gyokuro. Under his leadership the estate continues to focus on ultra-small-lot production, meticulous hand-harvests, and every step of processing under his personal oversight. The result: gyokuro teas that combine deep umami, elegant sweetness, and a fragrance of rare clarity—earning him top honours in national competitions.