“Tosa Tea” is produced from tea leaves grown in the mountainous regions of Kochi, along the clear streams of the Niyodo and Shimanto River basins. The contrast between warm days and cool nights, together with the rich natural environment, nurtures a clear, aromatic flavor. With its transparent golden hue and deep fragrance, Tosa Tea offers a unique character—why not experience its taste through one of our hands-on programs?
Tosa Tea (Kochi Tea)
Q＆A
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Why is tea cultivation so thriving in the Niyodo Blue area?
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The region offers ideal conditions for tea cultivation: significant temperature differences between day and night, well-drained slopes, carefully balanced sunlight in the mountainous terrain, and the blessings of the clear-flowing Niyodo River. Together, these elements create an environment perfectly suited for growing high-quality tea leaves.
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What makes the flavor of Tosa Tea so appealing?
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Tosa Tea, grown deep in the mountains, is known for its clear color when brewed, rich aroma, and deep, gentle flavor. It also leaves a long-lasting aftertaste, creating a memorable and lingering impression.
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What events offer opportunities to enjoy Tosa Tea?
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A variety of seasonal events allow visitors to experience Tosa Tea, including the “Shincha Matsuri” (New Tea Festival) held every year on May 5, the “Tosa Tea Festival” held from autumn to winter, and the “Tosa Tea Seminar,” which takes place approximately once a month.
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What are the main types of tea produced in Kochi?
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In addition to the representative Sencha, visitors can enjoy a wide range of teas, such as the traditionally handcrafted Kamairi-cha (pan-fired tea), the fragrant Tosa Aburi-cha (hojicha/roasted tea), aromatic oolong tea and black tea, and Goishi-cha—a lactic acid–fermented tea that is rare even on a national level.
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