Mr. Sakamoto is a legendary green tea producer. He's especially known for his gyokuro from Shibushi, a small town in southern Japan. After traveling around Japan for the past few years and sampling dozens of different gyokuro teas, we have found that the ones produced by Mr. Sakamoto are the most flavorful. In addition to being delicious, these teas are also organically grown, without harming the natural ecosystem.
Sakamoto Green Tea: The Origin Story
Before we talk about Sakamoto green tea, we first have to talk about Mr. Sakamoto himself. When we met with Mr. Sakamoto, we got a chance to sit down with him and hear his story. He grew up on this tea field with his brother, and the two of them helped the family grow and produce green tea. It was here that he first began to hone his skills as a tea farmer, but he noticed something happening in the field.
Mr. Sakamoto explained that members of his family were struck with a certain illness, and in some cases, cancer. He believed that the chemicals they used on the tea field were partly to blame. He created this painting as a tribute to his niece, whom he lost to a battle with cancer. The painting depicts her as a strong warrior, ready to do battle. Sakamoto was determined to make sure her fight was not in vain, and when it was his turn to take over the family business, he decided to go completely organic.
This presented a series of challenges for Mr. Sakamoto to overcome. Sakamoto green tea mostly focuses on the production of the best gyokuro in the World, which has become famous for its strong, sweet, and savory flavor. This flavor is developed during the long shading process, which takes place 3 weeks before the tea harvesting.
When the gyokuro plant is exposed to sunlight, it begins to convert theanine into catechins. Catechins are the bitter components within the tea leaf, so if a farmer needs to produce a smoother and sweeter tea, he will cover the tea plants in shade, protecting them from the sun. This minimizes the production of catechins and maximizes the sweet and savory theanine.
With gyokuro, it is incredibly difficult to keep the tea plant alive and healthy without sunlight. A lot of farmers solve this problem by applying chemical fertilizers to the plants, but because Sakamoto tea is completely organic, he has to use other methods.
Sakamoto tea fertilizer
The Sakamoto tea fertilizer is the genius solution to the problem of keeping the tea plants alive. There is an abundance of sedimentary rock in Mr. Sakamoto's region, and one day he came up with an idea. Because sedimentary rock is a collection of nutrients built up over millions of years, in theory it could be used to provide nutrients back to the soil. The mulched sediments needed another ingredient to activate it, and for this Mr. Sakamoto leaned on the traditional Japanese method of bokashi fertilization. This uses leftover organic waste such as rice husks.
After trying a few different methods, Mr. Sakamoto finally found a tea fertilizer that worked. He noticed that this fertilizer not only made the tea plants stronger and healthier, but the tea itself takes on an extremely rich flavor. In order to test the tea plants, he will take a clipping from his tea field and compare it with a clipping from a non-organic tea field. After spending just a few weeks out of the soil, the non-organic tea plant will begin to wilt and die, and the organic tea plant will still retain its leaves and color.
The success of the Sakamoto tea fertilizer
The Sakamoto tea fertilizer has become so successful that other farmers will purchase it for use in their own fields. Mr. Sakamoto not only notices a difference in the health of the tea plants, but the entire tea field as well. He demonstrates this by sticking a bamboo pole 5 feet into the ground without meeting much resistance. When he stopped applying chemicals to the tea field, the earthworms and small insects were able to thrive and move around the soil which loosened it up. This creates a healthier, more diverse ecosystem, but also allows the roots of the tea plant to penetrate deeper into the soil and absorb more nutrients.
When you compare this to tea fields that use pesticides and chemicals, you will notice hard, black earth with nothing growing other than tea. We believe that a tea field should not only support great tea, but also a diverse array of local flora and fauna.
Production of Sakamoto green tea
As we mentioned before, the specialty of Sakamoto green tea is gyokuro. After the 3 week shading process, the work has only just begun. The top 3 leaves of the tea plant are now selected, as these are the highest in nutrients and the sweetest in flavor. These leaves are gathered and taken through a cleaning and steaming process.
As soon as the tea leaves are harvested, they will begin to oxidize and eventually turn into a black tea. When heat is applied, the enzymes that cause oxidation are deactivated and the oxidation process is stopped, allowing the leaves to retain their green tea color and fresh vegetable taste characteristics. With Chinese green teas, it is common to heat the leaves in a large pan, whereas with Japanese green teas the steaming method is more common.
How Gyokuro tea is Produced
Once the leaves are steamed, they are taken through a controlled drying process at a low heat. If the heat is too hot, the leaves will bake and the flavor will change. The humidity within the leaves needs to be taken down from 70% to about 4-7%. These dry leaves store much better and they soak up more water, allowing them to infuse properly. Right before the leaves are finished drying, while they are still pliable, they are rolled to produce their final shape. Most Japanese green teas have a needle shape to them, but this shape is especially apparent with gyokuro. This is because gyokuro goes through an additional rolling process with a machine specifically designed to give it these tight needle shaped leaves.
These leaves need a full 2 minutes to expand and fully release their flavor into the water. They release a strong, dense infusion that is unique to Gyokuro. The flavor is described as being savory with hints of seaweed, almost like a hearty miso soup. This flavor is unique in the world of tea, and it comes from the high concentration of amino acids in the leaves.
Mr. Sakamoto green tea list
Now that we have discussed how mr sakamoto green tea is grown, let’s talk about the different types! We’re going to start by covering the classic sakamoto tea, and then we’ll venture into some of the newer ones!
Gyokuro Kiwami Sakamoto
The Gyokuro Kiwami Sakamoto represents the highest expression of Mr. Sakamoto's decades of organic tea craftsmanship. The word Kiwami means "ultimate" or "peak," perfectly reflecting this exceptional Japanese gyokuro. Produced from carefully selected shade grown tea leaves, it delivers an intensely rich umami profile with remarkable sweetness, depth, and a lingering finish.
Every sip showcases the skill and precision behind Mr. Sakamoto's cultivation methods, which have made him a pioneer in organic gyokuro production. This tea is ideal for experienced tea enthusiasts who want to explore the fullest expression of gyokuro, offering a concentrated, full bodied character that remains smooth, refined, and unforgettable from the first sip to the last.
Gyokuro Sou Sakamoto
The Gyokuro Sou Sakamoto is an exceptional Japanese green tea created by renowned organic tea farmer Mr. Sakamoto. Shaded for more than three weeks before harvest, the leaves develop remarkable sweetness, high levels of theanine, and the signature umami that defines premium gyokuro. The name Sou (蒼), meaning "blue green," celebrates both the vivid color of the leaves and the bright green infusion they produce. This tea offers a rich combination of savory depth, refreshing minerality, gentle seaweed notes, and steamed greens, all wrapped in a silky, velvety texture. Organically grown in Shibushi, Kagoshima, it provides a refined and memorable gyokuro experience with lasting complexity and elegance.
Gyokuro Zen Sakamoto
The Gyokuro Zen Sakamoto is one of Mr. Sakamoto's newest creations, crafted for tea drinkers who appreciate balance, elegance, and quiet refinement. Inspired by the spirit of Zen, this premium Japanese gyokuro offers a calm and harmonious drinking experience rather than overwhelming intensity.
Unlike Gyokuro Kiwami, which emphasizes powerful umami, or Gyokuro Sou, which highlights richness and depth, Gyokuro Zen focuses on smooth complexity. Each cup reveals layers of sweet umami, gentle minerality, fresh cucumber, melon, and delicate floral notes, finishing with exceptional clarity and freshness. Grown organically in Shibushi, Kagoshima using the rare Haruto 34 cultivar, it is an excellent choice for anyone seeking a beautifully balanced gyokuro.
Gyokuro Karigane
The Gyokuro karigane is a great Sakamoto green tea if you are looking to try something a bit different. This tea is made with a combination of the leaves and stems of the tea plant. While a normal gyokuro would have a strong savory flavor and a high caffeine content, the addition of the stems reduces the caffeine content of the tea, and makes the flavor milder. This tea also works great as a cold brew in the summertime!
If you enjoy the naturally sweet, smooth character of Gyokuro Karigane, you may also appreciate kukicha, a traditional Japanese stem tea made primarily from the stalks and stems of the tea plant. Kukicha is known for its mellow flavor, refreshing minerality, and naturally lower caffeine content, making it an excellent choice for a relaxing afternoon or evening cup. Explore our collection of kukicha to discover more unique Japanese stem teas.
New teas Mr. Sakamoto is producing
Although Mr. Sakamoto has some great classic teas, one of the reasons we like working with him is because he is never afraid to try new things. During our last visit, he had recently installed 3 new matcha mills. Because matcha and gyokuro both have similar production processes, he began experimenting with his own blend of matcha. After sampling the teas over the past few years, we are excited to announce that he has cracked the code, and the matcha from Mr. Sakamoto is now among some of the best we’ve had around Japan.
Sakamoto Matcha Sae
The Sakamoto Matcha Sae is the highest grade matcha from Mr. Sakamoto, made entirely from the Saemidori cultivar. It has an incredibly green color to it and a very light and sweet taste.
Matcha Zen Sakamoto
For those looking for a smooth, elegant ceremonial matcha, the Matcha Zen Sakamoto offers an outstanding balance of sweetness, creamy umami, and refined complexity. Produced from the rare Haruto 34 cultivar, this premium Japanese matcha is grown organically in Shibushi, Kagoshima by the celebrated tea farmer Mr. Sakamoto. The cultivar is known for creating teas with layered flavor, soft floral nuances, and a naturally calming character. Its vibrant green color, silky texture, and clean finish make it enjoyable both as a traditional bowl of matcha and in mindful daily tea rituals. Every sip reflects Mr. Sakamoto's commitment to organic cultivation and exceptional Japanese tea craftsmanship.
New teas Mr. Sakamoto is working on
In addition to producing teas, Mr. Sakamoto has another role to fill as well. He is currently the president of the Kagoshima organic tea growers association. With this role, Mr. Sakamoto not only helps to supervise other organic tea growers around Kagoshima, but he also helps the government with tea research.
New Cultivar of Sakamoto Green Tea
During our last visit to Mr. Sakamoto, he had a field of small tea plants that he was taking care of. This is a brand new cultivar he is experimenting on, and once the tea plant reaches maturity, he will turn it into a brand new type of tea and report his findings to the government of Kagoshima. Hopefully one day, he will be credited with the creation of an entirely new variety of green tea!
I hope you all enjoyed this article. If you haven’t already, we would really appreciate it if you could try some Sakamoto green tea for yourself and let us know what you think. When you order tea from Nio, you are not only supporting us, but you are also helping us to support the dozens of talented farmers that we work with like Mr. Sakamoto. We hope that by spreading his message, and sharing his tea we can allow him to continue all his hard work, while also sharing delicious green tea with people all around the world.
2 comments
This was such an informative and educational article. Not only did I learn about the caffeine in the tea but also that I need to buy Mr Sakamotas tea!
Thank you for writing such a thorough and interesting article. I loved learning about Mr Sakamoto and the Sakamoto teas I’ve been enjoying. I just have one question: when you write “He created this painting as a tribute to his niece,” did you mean to share an image of the painting? I’d love to see it!