Fuji Earth

The soil on and around Mt. Fuji is uniquely composed of andosol, resulting from Mt. Fuji's history as an active volcano. As the soil eroded over time, a heavy layer of phosphoric acid built up, leading to the characteric soil of the area.

This is what is often called "Fuji Earth"...
The truth, however, is always more complex and interesting than it seems on the surface - deeper into the soil, beneath the ash, lurks more complex and varied land and infinite potential.
There are three distinct characters to the layers of soil underneath the Fuij Teas' tea fields that give Fuji Tea its uniqueness. First: at the eastern edge of the Fossa Magna, at Fujikawa Fault, is coarse gravel. Second: rock formed by cooling magma from long-past eruptions. Finally, the red-yellow soil of the Ashitaka Mountains, connecting to Numazu in the North.
There are many faces to the soil hiding beneath the Andosol...this hidden diversity leads to a rich variety of tea.
From things invisible to the eye, and yet requiring a deep understanding - this is where our tea comes from; these are the blessings of our Fuji Earth.

The Four Seasons of the Tea Plant

"Fuji Tea" is considered to be tea raised and picked in the Gakunan Region, to the south of Mt. Fuji. The specific areas where the tea plants are raised are generally referred to as "tea plantations."
Taking into account the differences in the soil, we aim for the best possible aromatic tea. This includes processes such as changing the orientation of the tea fields, or increasing or decreasing the amount of fertilizer given to the plants, among others.
If one wishes to cultivate aromatic tea, one must first start with aromatic soil. Harvest time is selected so as to get the sweetest tasting teas.
The growth of a single tea plant, from the time it first sprouts until it reaches full maturity, can take over seven years. Over these years, through every cycle of spring, summer, autumn, winter, there are no two days that are exactly alike. Instead of fighting against this constantly shifting nature of Mt. Fuji's weather, the plants instead accept it as an intrinsic part of themselves. - Things that can only be known from spending every day with the wind, the soil,and the trees - This is the tour of Fuji's seasons - the source of the aromas in Fuji Teas.

The Tea Master

Those who make tea are traditionally known as "tea masters." This term is generally used in reference to those who blend tea. However, beyond that, there are also other required skills such as knowledge of the soil, being able to read the wind conditions, and various other tricks of the trade.Fuji Teas are made from the skillsets of the Fuji Tea Master, using the various colors and flavors to bring the taste of early summer to any moment all year round.
Historically, making tea was reserved as an almost religious or ceremonial process, however, the techniques and equipment for making tea eventually reached a wider audience as it evolved into a commodity and a luxury item. Without changing the ideals or ingredients, but still adding long-term stability with modern dry storage technology, the heart of the old ways live on and continue to be passed down through the generations of Mt. Fuji's tea masters.Without stopping only at knowing the tradition and the old ways of making tea, studying the different flavors of tea from around the world as well as the myriad techniques that lead to different teas broadens one's horizons. In order to add to this richness of experience the blessings of Mt. Fuji's tea, a new way of enjoying and engaging with tea has emerged.
All it takes is a little water to enjoy a rich, relaxing time reveling in the seven colors of tea - That is the world we aim for. These are the stories that form a part of every cup of Fuji Tea.