tea tourism ureshino

• Tea Experience 茶空間体験
• Tea Butler 茶泊 -ちゃはく-
• Tea Cycling 茶輪 -ちゃりん-
• Walking Tea 歩茶 -ほちゃ-
• Tea Salon 茶話 -さわ-
• Reservation ご予約

Tea Experience

Tea cycling, walking with tea.

• Reservation

Best of the best in Tea Tourism. Experience the tea ceremony held by tea farmers at the exclusive “tea space” in the tea plantations.

Morinochashitsu

Yoshidachashitsu

＜Venues＞ ①Tenchadai / ②Tenchadai / ③ Chatou Please select one of the three venues listed above.

＜Fee＞ We ask that payment be made in cash at the venue.

【Japanese tea ceremony experience with our concierge】 10,000 yen (plus tax) per person for two or more persons (tea and sweets included). ※20,000 yen (plus tax) if making a reservation for one person. ※Reservation required in advance.

The concierge is someone who has been officially certified by Ureshino Chadoki Association after undergoing two months of training to learn about green tea and Ureshino City.

【Japanese tea ceremony experience with tea farmers】 15,000 yen (plus tax) per person for two or more persons (tea and sweets included). ※30,000 yen (plus tax) if making a reservation for one person.

For more information, please contact us at the email address below. [email protected]

※It costs approximately 4,000 yen for a round trip by taxi to the venue (not included in the program fee). ※We apologize in advance in the event that we are unable to meet your request due to maintenance or other reasons. ※In the case of rain, the event will be cancelled or held in the indoor tea salon, Sawa. ※Reservation required in advance.

※Tea Tourism concierges will be in charge of the whole program during the months of April through June due to it being the tea farmers’ busiest farming season. ※In addition, during the months of April through June, the program will be held at Tenchadai only. Thank you in advance for your understanding.

Tea ceremony during the stay, attendance to the tea plantation, tea ceremony in the tea space, We will take care of everything from tea pairing to cooking.

Bicycle trip to visit Cha-ka and sightseeing spots.

＜Place to get bicycles＞ Shimomura cycles（Wed : closed, Non-fixed days as well）

＜Address＞ 1938-1 Shimojuku-otsu,Ureshino, Ureshino-city（Tel:0954-27-7733）

＜Rental charge＞ 800 yen（Bottle for tea included）

※Bring your own bicycle

Walk around Uresino Onsen and sightseeing spots holding Ureshino tea.

＜Available location＞ Wataya besso 738 Otu, Shimoshuku, Ureshino-cho, Ureshino-shi, Saga, 8430301, Japan

＜Fee＞ 550 yen ~

Enjoy tea and time in a space dedicated to the tea salon set up at the inn while talking to the producers.

＜Time＞ From 11 am or 2 pm ※2 hours in total

＜Fee＞ 5,500 yen per person (3 teas and 2 sweets)

＜Reservation＞ Reservation required in advance

＜Venue＞ Wataya-besso or Ryokan Oomuraya（Venue will change monthly）

Access URL below to make a reservation https://www.ureshinochadoki.com/the-tea-salon

RESERVATION

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Tea Tourism, and a Trip Designed Around a Cup of Tea in Ureshino

Tea is not just for drinking, but also is about thoroughly savoring a moment and space. 

Ureshino City in Saga Prefecture is providing a new way to travel that is based on the concept of finding the perfect cup of tea through “Tea Tourism.”

They approach the tea experience in various ways to add color to your travels, offering plans such as: the “Tea Experience,” where tea farmers serve tea themselves, the “Tea Butler” where one stays in a ryokan and enjoys tea-pairing meals, and the unique “Tea Cycling” bicycle rental experience.

We visited Ureshino in the spring of 2021, drawn to the idea of “Tea Tourism” and its explorations of new ways to enjoy tea. We interviewed Kohara Yoshimoto, a key person in the project and owner of Watayabesso , a long established ryokan, or a traditional Japanese inn, in Ureshino. 

A historic hot springs and tea town

Ureshino, located in the western part of Saga Prefecture, is a hot springs town with a history of 1,300 years. It is a travel destination that attracts many tourists from Kyushu and all around Japan.

The region is surrounded by mountains and the landscape is filled with greenery, including the view of the many tea plantations in the area. Blessed with thick, misty weather, clean air and water, it is said to be an ideal place to grow tea. 

Ureshino tea has a distinct aroma and flavor. The tea leaves have a unique rounded shape that is uncommon in Japan, and this tea is known as Tamaryokucha, or guricha, which means “curly tea.” 

This place is also known as the birthplace of kamairicha, or“roasted tea,” which is roasted in an open-hearth pot. In recent years, they have been venturing out and growing new Japanese teas such as Japanese black tea and oolong tea.

The Watayabesso ryokan was built 70 years ago, and the Ureshino River flows slowly through its perimeters. If you listen carefully, you can hear the sound of the running river. 

“Tea Tourism” is a combination of Ureshino’s historic culture which includes hot springs, tea, and Hizen Yoshida Ceramics, which has a history of 400 years.

Owner of Watayabesso, Kohara, explained how and why they started “Tea Tourism.”

“With hot springs, tea, and pottery, Ureshino is the only regional city where these three universal cultures coexist and we combined them into one. The project is produced and sustained by the local residents.”

“Our vision is for people to travel to Ureshino in search of a special cup of tea. One experience we provide is drinking the newly harvested tea brewed by tea farmers on a Tenchadai, a tea table set up on a hill overlooking Ureshino. Visitors to the city can also stay the night at a tea-themed ryokan room. These are the experiences we wanted to prioritize.”

A new tea scene, birthed in Ureshino

Here, we will introduce some of the tea tourism activities produced by Kohara and his team. For a day trip, the “Tea Experience” and “Tea Cycling” are ideal. 

The “Tea Experience” are tea ceremonies held in unique tea spaces set up in four locations, including the tea fields of tea farmers in Ureshino and the kiln of Hizen Yoshida Ceramics. 

For example, the Tenchadai, which is a tea table set up on the hill  at the Soejimaen tea farm, is located in tea plantations at an altitude of 200 meters. It is essentially an outdoor tea house. One can enjoy tea brewed by tea masters outdoors, under the sun, surrounded by nature, and taking in the scenery of Ureshino city. 

To get to these tea houses nestled in the tea fields, one can do “Tea Cycling,” a bicycle or cab ride that comes with a tea drink.

Shimomura Cycles , located on the main street of the Ureshino Onsen Town, rents out various bicycles such as road bikes and cross bikes.

In “Tea Cycling,” you can choose from 13 different Ureshino teas that will accompany your trip. The tea is put in a water bottle with mineral water, and the movement from pedaling the bicycle creates a cold-brew tea. 

If you stop by the tea shop of your chosen tea while cycling through the town, they will give you a free refill.

It is a fun and stylish way to explore the city, and allows you to cycle to the various sightseeing spots of Ureshino City. When you get tired, you can take a break with your bottle of tea.

The “Tea Butler” experience is not available during busy periods for the farmers, such as the tea harvesting season, but it combines the tea experience with an overnight stay. Each group is assigned a tea butler, or a tea master, who will take care of all their tea experiences during the stay, such as serving a welcome drink, accompanying the group to the tea plantations, performing tea ceremonies on the Tenchadai, a tea table on a hill overlooking Ureshino, and doing tea pairings for the evening meal. 

In the tea pairing course at Rikyu, a Japanese restaurant in Watayabesso, each dish is served with the best matching tea. The tea is supervised by Shuichi Kitano of Kitano Chaen , a tea farm that focuses on organic tea cultivation.

The pre-meal tea is the Ureshino favorite: organic Tamaryokucha, or guricha, which means “curly tea.” The white tableware is all Hizen Yoshida ceramics.

The melt-in-your-mouth Saga beef cooked in hot spring water is accompanied by a fragrant summer-picked organic black tea. The combination of local cuisine and Ureshino tea will surely put a smile on your face.

The plump Spanish mackerel grilled with sake and salt is accompanied by organic spring-picked hojicha, or roasted green tea, and is fragrant and refreshing.

The after-meal tea is an organic sencha tea that is full of flavor and very relaxing. 

On this day, the course served a total of seven different kinds of tea. It allowed us to experience and enjoy the diverse flavors and aromas of Ureshino teas.

Kicked out of the family ryokan business

From Watayabesso’s tower building designed by architect Kisho Kurakawa, one can oversee the whole city of Ureshino. 

The ryokan is built on a property that is 16 acres in size with a river running through it. There is a hot spring, restaurant, moon viewing platform, footbath, and a miniature garden where guests can take their time to relax.

In order to adapt to the changes in working styles brought by the coronavirus pandemic, they renovated a section of their guest rooms in the spring of 2021 to make satellite offices that are available for companies to rent. This new business model has garnered a lot of attention. 

Kohara became the third president of the ryokan in 2013. Even under the limitations of the pandemic, he has succeeded in making a collaboration between French confectionary Pierre Hermé Paris and Ureshino tea a reality, and has designed a plan for a library called BOOKS & TEA where people can enjoy a space for reading and tea.

However, Kohara reveals that he was a “spoiled brat” until his 20s. 

He was raised as a “rich boy” who was the successor of the ryokan business that had 200 employees. After dropping out of a university in Tokyo, he lived a carefree life in an apartment building in Fukuoka that they used as a sales office. 

However, when the ryokan business faced hard times, the sales office was closed. While the family business was in peril, Kohara and his sister asked their father to give them all of Watayabesso’s annex. This deeply disappointed their father and in his dismay, he kicked them out. 

With no real experience, he started a new business with his sister, but it failed shortly after. 

After a few years, he apologized to his father and they made up. His father helped him get a job at the consulting firm that was working on revitalizing the Watayabesso. 

“From age 25 to 35, I spent 10 years at the revitalizing consultant firm working on over 80 ryokans around Japan and investigating more than 400. I never found a ryokan that had a more troublesome son and daughter successor than what we had been. It made me realize that the life I had been living before was like playtime.”

After changing his ways and working at the consulting firm, Kohara took over his family’s business. What awaited him was tight finances and unpaid debts to business partners.

“Back in 2013, we had 350 million yen in unpaid bills. I realized how my family business was causing trouble for a lot of people and felt very ashamed. I decided my first job was to first pay off all our debts.”

“As I learned to do at the consulting firm, I ensured the banks and local government office that I would neither run nor hide. Thanks to the hard work of our staff, we were able to pay off our debts in two and a half years.”

Ureshino Tea Time by the locals, for the locals

After getting his family business back on track, people around him started suggesting that he should do something more for the local community in Ureshino. Although his mind was full with fixing the ryokan’s finances first, he eventually began to feel the need to contribute to revitalizing the local region as well. 

This was the beginning of Ureshino Chadoki  or “Ureshino tea time”, which put forth the concept of tea tourism. 

“I made the project proposal in May of 2016. The proposal didn’t include a single word of text, but rather, it was made from a collection of photos of hotels and restaurants in Tokyo and tea houses in Kyoto.”

“Next, I contacted other people in the industry, such as inn owners, tea farmers, and pottery owners, and we all connected on Facebook Messenger. At first, I think everyone joined just to see what would happen, but from morning till night I made an effort to make constant communication in the group.”

Three months later in August, he held an event at his ryokan called Ureshino Saryo, or “Ureshino Tea Room.” At the event, the tea farmers prepared the tea and served it directly to the customers.

Kohara says, “The biggest attraction of Ureshino is that the tea farmers are able to interact with visitors.” 

“I had the tea farmers dress top to bottom in white chef coats. They stood on stage and presented their tea to the customers. From the start, the event was a huge hit.”

The price of one cup of tea was 800 yen. At first, the tea farmers were skeptical of the pricing. Some of them thought it was too expensive and that the price should be about 300 yen.

“In such a fancy setting, serving tea at 300 yen would have been ridiculous. I convinced them that the fact that the tea farmers themselves were serving the tea justified the price of 800 yen. In the end, not a single customer complained about the price being too high, and we achieved 70 thousand yen in sales in three days.”

The success of this event kick-started the project and by March 2017, the first Tenchadai, a tea table set on a hill overlooking Ureshino, was built in the tea plantation of Soejimaen. It was a new endeavour to make a tea plantation into a space of experiencing tea. 

In the background of this new project was an issue that the Ureshino tea industry was facing at the time. 

“In the 500-year history of Ureshino tea, the only thing the tea farmers had monetized was the tea leaves themselves. It was the first time they turned a tea experience and ‘space’ into money.” 

“Ureshino Chadoki created a new and profitable way to make money through tea tourism. In the future, we hope this will lead to a change in the portfolio of household income for Ureshino tea farmers.”

A unique “tea time” cultivated in a town surrounded by tea fields 

Ureshino Chadoki was a project organized by a private group, but in 2019 the local government also became involved. It became a project for the whole town of Ureshino, and was the start to “Tea Tourism” that involved the local community.

From the start, they insisted that this project be run by locals, including local producers, directors, and designers. Most of the people involved in the project were current residents or those who call Ureshino home and the project was self produced by everyone involved.  

Kohara acted as the leader for “Tea Tourism,” but he says he was  embarrassed to find out how little he actually knew about Ureshino tea.

“I didn’t know anything about how or when tea is grown or harvested. I had been running my ryokan without this knowledge. Until 3 years ago, the first item on our drink menu was coffee. We were not representing Ureshino tea well at all. This experience changed our ryokan and ourselves.” 

Lastly, Kohara explained what makes the Ureshino tea experience special. 

“I believe that the most beautiful time of year at Ureshino is when the tea farmers are working hard in their plantations and harvesting tea. Ureshino has beautiful mountains, rivers and scenery, but the surrounding tea plantations also add to its beauty.”

“Having a 500 year history in tea cultivation is an amazing feat. All these years, the people of Ureshino have enjoyed tea. This history alone is a true asset and treasure of our community.” 

The tea plantations shimmered with the fresh green color of young tea leaves. 

We found that “Tea Tourism” was founded on the love that the tea farmers, ryokan owners, and local residents shared for tea, and their cherished tradition of enjoying tea time.  

Photo: Kawashima Yuko

Translation: Sophia Swanson

Born in 1990, Nagasaki. Freelance writer. Interviews and writes about book authors and other cultural figures. Recent hobby is to watch capybara videos on the Internet.

Editor and creator of the future through words. Former associate editor of Huffington Post Japan. Became independent after working for a publishing company and overseas news media. Assists in communications for corporates and various projects. Born in Gifu, loves cats.

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This Tasting Experience in Japan Transformed Me Into an Instant Tea Tourist

This beautiful ritual belongs on every tea lover's bucket list.

Amid the immaculately tended fields of shrubby, knee-high tea trees that Nagao and his father tend assiduously lies one square plot surrounded on four sides by tall stands of cedar and cypress. In the center of this verdant garden room sits a broad platform elevated just enough so that it appears to float amid waves of green.

Here, clad all in white, Nagao welcomes our party of six visitors to the platform and performs a traditional tea ceremony in near silence, then offers three more rounds of the ancient Camellia sinensis, the single great botanical source of teas ranging from Earl Grey and white peony to matcha.

We watch Nagao’s careful measuring, brewing, and pouring of umami-forward green tea (okuyutaka), then a slightly sweeter Japanese black tea, then a matcha pour, and finally a delicate, chilled tea—each paired with a sweet confection. It’s tasting menu meets meditation, and with the cedar and cypress rustling and the sun shining down, it’s as transformative as any wellness retreat .

And here in Ureshino, this is just one way to be a happy, mildly caffeinated tea tourist.

Nagao is one of four young inheritors of the region’s 500-year tradition of cultivating tea of the highest quality (credit the region’s topography and microclimate as well as proximity to Korea and early influence from Chinese growers). His counterparts, like him, have added outdoor tea tasting rooms to their family farms, while also branding and packaging their teas for boutique sale in the Ureshino valley and online.

It’s an artisan movement right at home with myriad high-craft culinary offerings increasingly driving travel both foreign and domestic. Much like we’d spend days tasting wines in Sonoma or the North Fork of Long Island, chasing olive oils on Sicily or sea salt in Ireland, here in Ureshino we can not only migrate from tasting platform to tasting platform but hire tea butlers to guide special tastings and rent special tea bikes for exploring the region on two wheels. Further, we can enjoy the additional historic riches of Ureshino: its famed hot springs and traditional Hizen-Yoshida porcelain pottery . (In fact, aficionados of Ureshino tea declare that the only way to best brew and enjoy it is in Hizen-Yoshida vessels.)

Are there other parts of Japan where one can feel the ultimate tea tourist? Absolutely. Shizuoka Prefecture is one of the country’s largest tea-producing areas and home to the Fuji no Kuni Tea Museum (set on the largest tea farm in Japan). In the town of Uji just south of Kyoto, pilgrims can pay homage to the world’s oldest tea shop, Tsuen Tea , which has been in business since 1160 and is still known for its green tea parfaits and rice dumplings. Like Ureshino, Uji is appropriately tea-forward: There’s an annual tea festival and a street, Byodo-in Omotesando, lined with shops full of tea-related treasures where one can also participate in the traditional tea ceremony.

In other words, Japan embraces the tea tourist, the traveler seeking a beautiful, mindful moment with a vessel, where hot water and a leaf meet to create singular experiences, where ancient practice meets modern life. And Yuya Nagao, on his heavenly platform on a sea of tea, awaits his next delighted visitor.

Consider immersing yourself in tea culture and more with Mirukashi Salon through intimate sessions led by Prairie Stuart-Wolff and tuned to Japan’s microseasons. For schedules and itineraries, go to mirukashi.life (or follow along on Instagram ). For more information on tea tourism in Ureshino, go to www.tea-tourism.com . Experts advise that the best time for tea tourism in Japan is October and November, or in mid-spring when fresh tea leaves are harvested.

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• About 5 minutes by bus from Ureshino Onsen Station
• About 60 minutes by limousine taxi from Saga Airport (Advance reservation required.)

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Ureshino Yadoya | An Inn for Tea and a Free-Flowing Hot Spring with Beauty Benefits

• URESHINO TEA

RESERVATION

A welcoming and graceful inn of tea with free-flowing hot springs

Ureshino yadoya 2023.10.1. grand open.

A welcoming and graceful

Inn of tea with free-flowing hot springs.

The goal of Ureshino Yadoya is to become an inn where the body and soul finds harmony through tea and hot springs. Ureshino tea is the most famous local specialties of the region. The tea prepared by the tea farmers themselves everyday are full of the charming features of Ureshino tea. In addition, there is the Ureshino hot springs, one the three major hot springs of Japan known for rejuvenating your body. All 36 guestrooms offer 100% free-flowing hot spring water for bathing. The large public bath offers a tea-scented Löyly sauna where guests can thoroughly relax themselves. We offer various types of plans as a hot spring inn that fully utilizes the features of the region such as the cuisine, craftsmanship, cultures, etc. of Saga, with a particular focus around Ureshino.

Ureshino Tea A traditional Tea in the heart of Ureshino, Saga

Kitano Chaen Shuichi Kitano

Ureshino Tea, a tea that have continued to passed down its hundred years of history and deep, rich flavors. At the Tea Ceremony Room in the main building, tea ceremonies are held for guests to enjoy tea through various ways, such as the culture of tea in Ureshino (Saga), its history, preparation and tasting methods, and pairings with sweets. We invite local tea farmers as our exclusive tea artisans to offer the most exquisite tea in the world.

tanaka-tea ureshino Hiroshi Tanaka

Tea Ceremony Room Ureshino Tea Ceremony, Juttoku

The Ureshino Tea Ceremony, Jittoku, is a tea ceremony room named after a saying that ten virtues will be bestowed upon you when you drink tea. Guests will be able to experience the subtle beauty of tea through its culture and history, its preparation and tasting methods, and how it is paired with sweets, etc.

Bar Cha-Tsubo

A bar where guests can enjoy tea and tea-cocktails while relaxing and viewing the water garden. The interiors evoke a dignified and profound atmosphere through its utilization of building materials and tools that were previously used in the secondary residence of the former Omura Domain that existed in this region.

ONSEN A graceful bath to bring way towards a smoother and healthier skin

Ureshino Onsen is one of Japan’s three great hot springs that offers beauty benefits to your body Approximately 700 liters worth of all-natural and free-flowing hot spring water pours out per minute from the 2 in-house hot spring sources. The smooth and slightly thick texture is a feature of this hot spring water. Each large public bathing areas are installed with a tea-scented Löyly sauna and a dry sauna. *The large public baths are available only for guests who are staying overnight. (We do not offer day-use of the baths)

Löyly sauna

A Löyly sauna that is scented with tea aromas. The type of tea varies depending on the seasons, providing a different type of scent for our guests during each visit.

Hot Spring Steam and Tea House, On

The hot spring steam and tea house, On, uses the hot spring source to not only offer drinkable hot spring water but also steamed sweets for our guests to enjoy.

ROOMS Spend a luxurious moment inside an elegant Japanese-style interior

[Yadoya Villa] Luxury Suite

A special guestroom that offers not only a semi-outdoor bath with 100% free-flowing hot springs, but a private Löyly sauna room. Enjoy basking in the fresh air along the outdoor terrace that links to the bathing room. In addition, the living room offers a space to make various types of tea. Unwind to the fullest with hot springs and some great tea.

See room layout

[Yadoya Villa] Premium Suite

Includes a semi-outdoor bath with 100% free-flowing hot springs. In addition, guests can unwind with a courtyard view from the spacious outdoor terrace. The living room offers a space to make tea, allowing a moment for of relaxation by enjoying the hot springs and tea.

[Yadoya Villa] Premium Suite Dogs are welcome too!

Check-in to this guestroom from our exclusive entrance with your dog(s) for some relaxation. The room offers a semi-outdoor bath with 100% free-flowing hot springs and a space in the living room to make various teas. *Please don’t forget to bring a rabies vaccination certificate on the day of check-in.

[Main Building] Comfort Deluxe

Includes a semi-outdoor bath with 100% free-flowing hot springs. 10 rooms in total, which emphasis on a simple yet comfortable layout and interior. The living room offers a space where guests can make various teas. Come and enjoy some tea while unwind in the hot spring.

[Main Building] Junior Deluxe

Includes a semi-outdoor bath with 100% free-flowing hot springs. 14 rooms in total, featuring our most common type of guestroom. The living room offers a space where guests can make various teas. Come and enjoy some tea while unwind in the hot spring.

All-Inclusive

Ureshino Yadoya offers an All-Inclusive Plan for our guests who are staying at the villa. Starting with the welcome drink, teas and sweets in the guestrooms, drinks at the restaurant and bar during your stay, as well as the in-house activities are offered for free. We will strive to offer a comfortable stay that will help liberate your body and mind from fatigue.

*Dogs can stay in this guestroom with the owners.

CUISINE A variety of carefully selected dishes using ingredients that have been sourced around Ureshino with a distance of 88 km

Restaurant Orizumi

Your venue for both breakfast and dinner. We will guide you to your seat and table, either in a private or semi-private setting.

Charcoal Grill Sumibi Yoshimura

Enjoy dining and talking to our chefs while you experience a live cooking event up close. (Only available for guests who have reserved with a special seating plan.)

ACCESS Ureshino of Saga prefecture is filled with the scent of “hot springs” and “tea”

The Ureshino Yadoya is conveniently located about 5 minutes away from the Ureshino IC, or about a 3-minute walk from the Ureshino bus center. We also offer shuttle service from the Ureshino Onsen Station. *A reservation in advance will be required for using the shuttle service.

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嬉野 八十八（やどや）｜茶と美肌の湯を愉しむ湯宿

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• CONCEPT コンセプト
• URESHINO TEA 嬉野茶
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URESHINO TEA

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Reception hours: 10:00~17:00 (excluding Wednesdays)

URESHINO TEA - URESHINO TEA -

URESHINO TEA The tradition of tea that lives on in Ureshino, Saga

Ureshino tea has a history of hundreds of years and a deep flavor that has been passed down through generations. In the tea ceremony room in the main building, you can learn about the culture, history, and brewing methods of Saga and Ureshino tea. We will hold a tea ceremony where you can enjoy tea in various ways, such as how to taste it and pair it with sweets. We welcome local tea farmers as exclusive tea masters and provide the finest tea.

About Ureshino tea

Ureshino, located near Mt. Sefuri in Saga, the birthplace of Japanese tea cultivation, is one of the leading tea producing areas in the country. Ureshino tea has a long history, and was created by potters who immigrated from China (Ming Dynasty) around 1440 in the mid-15th century. It is said that the roots of the current Ureshino tea originate from the beginning of tea cultivation for personal use.

Surrounded by mountains, Ureshino is an ideal place for growing tea. In spring, when there is a large difference in temperature between day and night, the tea leaves are covered in morning mist and dew forms, allowing delicious new buds to grow. Ureshino tea is known for its unique, round, magatama-like shape. It is nicknamed "Guricha".

TEA ceremony Experience the deliciousness of “Ureshino tea”

Kitano tea garden Shuichi Kitano

Tanaka tea factory Hiroshi Tanaka

At Ureshino Yasohachi, we hold tea ceremonies conducted by our exclusive tea master. From the culture and history of Ureshino tea to how to brew and taste tea, and how to choose sweets. Don't miss the experience of enjoying the most delicious Ureshino tea.

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For reservations and inquiries by phone: 0954-20-2188 [Reception hours] 10:00-17:00 (Wednesdays, excluding Saturdays, Sundays, and holidays)

Site of Japan's First Ureshino Tea

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Site of Japan's First Ureshino Tea - All You Need to Know BEFORE You Go (2024)

• (8.13 mi) Hotel Okura JR Huis Ten Bosch
• (8.41 mi) Hotel Nikko Huis Ten Bosch
• (2.88 mi) Taishoya
• (2.83 mi) Kasuien
• (2.85 mi) The Hamilton Ureshino
• (1.51 mi) Bunkanoto Shikisya
• (2.89 mi) Soan Yokocho
• (2.51 mi) Kureyon
• (2.36 mi) Gyumaru Ureshimo
• (2.90 mi) Sakahirakawaya Ureshino

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Nourish Mind, Body, And Soul With The Unique Ureshino Experience

Travel, tea, and more.

Surrounded by rolling hills and spectacular green tea fields, Ureshino is a fascinating hidden gem located in the western part of Saga Prefecture. This picturesque small valley town has a population of less than 30,000, but it boasts a fine reputation for therapeutic hot onsen waters and rich bounties of nature.

Chatou, a tea reception platform built in a tea plantation. (Photo by: Ureshinochadoki)

People from all over Japan come to visit this famous holistic travel destination and seek out their own healing journey. Let’s discover more about the unique Ureshino experience! 

Savour a cup of Ureshinocha, Japan’s finest green tea 

Kamairicha from Ureshino; Pale-yellow clear tea with a rich aroma and refreshingly sweet aftertaste. (Photo by Ureshino City)

The ancient tea tree at Mount Fudō, Ureshino (Photo by: STA3816/CC BY-SA 3.0 )

Experiencing a tea ceremony at Morinochashitsu  (Photo by: Ureshinochadoki)

There are plenty of tea activities available for visitors who want to be a part of all that wonderful tradition and culture. One indulgent experience would be the sensorial Tea Tourism project, which was created to introduce visitors to Ureshino’s local tea producers and unique tea culture. Guests can enjoy intimate tea appreciation sessions with a tea master at a local inn, go for tea walks or enjoy Japanese tea brewed by the growers themselves in the middle of spectacular tea fields.

Relax your mind and beautify your skin with a good onsen soak

Ureshino Onsen  (Photo by: Ureshino City)

Evening view of Siebold No Yu in Ureshino (Photo by: Totti/CC BY-SA 4.0 )

After a therapeutic bath, it is a must to try a local speciality that cannot be found anywhere else. The Onsen Yudofu is a nutritious tofu soup that is cooked using Ureshino’s renowned hot spring water. Locally made tofu and vegetables are simmered in the goodness of the alkaline-rich onsen water until they turn soft and delightfully delicious. Soan Yokocho  is the one to visit because it is the birthplace of Onsen Yudofu. 

View this post on Instagram A post shared by kazu--a-i (@tottoko206) on Jan 23, 2020 at 1:46pm PST

Let the beauty of nature revitalise your soul

The scenic Todoroki Falls; Todoroki Falls: 163-1 Oaza Shimojuku, Ureshino-machi, Ureshino-shi, Saga (Photo by: 690 Noda/CC BY 3.0 ) 

View this post on Instagram A post shared by Jarupong Sritakeaw (@jackrizley) on Apr 17, 2019 at 4:26am PDT

Arrange a visit to a local tea farm such as the Ochacha Mura where you can learn more about the tea cultivation process whilst being surrounded by lush green tea fields. Here, inquisitive tourists can also go on a factory tour, have a go at picking young green leaves and sample some excellent Ureshino green tea products. Spending some quality time basking in the idyllic charms of Ureshino is definitely something to look forward to when travel is possible again.

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茶畑に点在する茶空間で 茶農家による ティーセレモニーを体験.

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Ureshino tea

Nestled on the edge of Saga prefecture on the southern Island of Kyushu (Japan), the city of Ureshino has become somewhat of a hotspot for tea tourism in recent years. That is, in part, due to the region holding the title of “birthplace of Japanese tea”, and also because it is home to a special green tea production that’s been winning awards left and right over the last decades.

ORIGINS OF JAPANESE TEA

Tea was first introduced in Japan in 1191 when a monk named Eisai brought some leaves (and later seeds) from his trip to the Buddhist monasteries of China. With these in hand, Eisai made his way to Mount Sefuri (present day Yoshinogari – Saga prefecture) where the tea culture made its first roots in Japanese soil. Later, of course, it spread.

SPECIALTY GREEN TEAS

While the legend gives Ureshino some degree of folkloric credibility, Ureshino-cha (“Ureshino tea”) isn’t valued so much for the significance of its origins rather than for the quality of its production. As a geographical location, Ureshino offers prime conditions for growing tea. The modest hills surrounding the city which host most of Ureshino tea gardens are blessed with cold nights, providing necessary contrast to the warm southern climate of Kyushu Island. Thick fog covers the slopes of the tea gardens at dawn, stressing the plants just enough to produce high quality leaves. The whole Ureshino region (which, under registered and controlled labels, extends to some parts of the neighboring Nagasaki prefecture) is known mostly for its two main specialties: tamaryokucha and kamairicha .

TAMARYOKUCHA

Tamaryokucha  resembles sencha in many aspects including taste and production methods. But while sencha leaves have a needle-like appearance due to their final rolling process, tamaryokucha undergoes its final drying without any rolling and its leaves end up shaped like commas. The term tamaryokucha  means “coiled green tea” and is sometimes used interchangeably with  guricha , or “curly tea”. The difference in the transformation sequence gives tamaryokucha  less sharpness and clarity than sencha , but a richer and rounder profile overall.

Standing out as the only Japanese green tea that doesn’t use steam as a source of heat to prevent oxidation,  kamairicha instead uses big iron pans to fire the leaves “à la Chinoise”, giving them a very mellow taste with low astringency.

Depending on how hot the pans are and how long the leaves are fired for, kamairicha can present a wide spectrum of aromatic profiles, ranging from “green vegetables” to “roasted nuts”. 

MEET THE PRODUCERS

TOKUNAGA SEICHA

Founded in 1947 by 34 years old Masaro Tokunaga, the Tokunaga Seicha company started out as a simple tea manufacture and retail adventure. Masaro and his wife Yoshiko would work late nights producing their teas and carrying them around to neighboring markets on their bicycles to try and sell them. Today, third-generation director Kazuhisa Tokunaga and his wife Vera are on a mission to spread Ureshino tea culture not only everywhere in Japan, but also to the rest of the world. Before taking over the family business, Kazuhisa spent time studying in Ireland and realized that many countries had their traditions also steeped in tea and, although these greatly differed from Japan’s tea traditions, they nonetheless presented opportunities for their teas to shine on the international stage. Tokunaga Seicha’s precision and mastery regarding tamaryokucha and kamairicha tea production eventually led them to many awards both at domestic and overseas contests. Their kamairicha especially is a source of pride for the company as it is still made in an antique drum roaster with no thermometer to monitor temperature. In this way, everything is left to the artisans who must monitor the process carefully, relying solely on their senses and experience to gage temperature and lead transformation.

If you wish to try some of Tokunaga Seicha’s teas and experience the quality of Ureshino-cha, you can look for both kamairicha and tamaryokucha teas in our selection.

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Hello I’m French from Occitanie south France. We start to plant à tea In south of france, In Pyrénées montain. Is it possible to Speak with You and start exchange ?

We Hope to come In Japan for learn base of tea transformation. I use lived In Japan long time ago in saga ken.

Thank you for your answer

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Visit Japan’s Green Tea Origin, Ureshino

Sponsored by Saga Prefectural Tourism Federation

Japan is a nation famous for tea of all kinds, but especially green tea. There are countless green tea farms scattered throughout country, and many claim that their region was the first in the nation. What many people do not know, is the real birthplace of Japanese green tea. Saga prefecture’s Higashi Sefuri Son, a town now known as Yoshinogari, is considered the starting point for Japanese green tea since the monk Eisai brought tea leaves back from China in 1191. Eventually, the green tea from the region spread to other areas in Japan where green tea cultivation pioneered.  For Ureshino, a town near green tea’s origin that is now the heart of Saga’s green tea industry, cultivation began in 1440. Now, there is a deeply rooted history of 550 years of cultivation and the way of life in the region. Ureshino’s love and appreciation for green tea is very evident all throughout Saga. Ochacha Mura is no exception, and is an extraordinary spot to encounter green tea.

Ochacha Mura is open 365 days a year; enjoy the green-tea picking experience only in the spring!

At Ochacha Mura, visitors get to taste test green teas and products, see and tour the warehouse factory where green tea is cultivated and packaged, and leave with a better understanding of the ever-so-popular tea. You can even experience the process of picking young green leaves for cultivation.

For only ¥1000, visitors get a 30 minute tea-picking experience using the traditional method with a basket. Once going through the experience, you get to enjoy the green tea and take anything left that you picked back with you. Specific cultivation dates differ from year to year depending on the weather, but it is generally between April and May. Make sure to call ahead to ask about specific dates and be sure to book a reservation in advance!

Ureshino in Saga, the birthplace of Japanese green tea.

The fields of green tea have been in the region for many centuries, though official cultivation is said to have begun in the mid 1600s. The Ureshino  is an ideal tea growing spot, as its grounds are rich in minerals and of course, hot springs producing the water. Saga prefecture is also close to Nagasaki, one of the first ports opened in Japan as a route for trading with the rest of the world. As a result, Ureshino green tea became the first type of tea to be imported from Japan to the outside world, introducing the Western World to the healthy drink found in the East. The windows and walls of the tea factory are lined with old copies of photographs and drawings of tea cultivators that date back to the 1800s. Many young Japanese men, foreign partners, and even women were involved in the development of Ureshino tea.

Materials traditionally used to green tea cultivation.

Health benefits and importance of green tea

The pride citizens take in Ureshino tea has not disappeared over the decades even when trends in coffee and other types of drinks have overshadowed the benefits of green tea. Green tea is not just a fad, or a product that’s taken lightly. It’s evident in the Japanese citizens’ longevity, health, and youthful physical traits that there must be something in the water…that is, green tea and hot water. The workers and families of Ureshino tea said they all drink at least five cups of green tea a day. It is believed that green tea can reduce the risk of certain illnesses, give energy, fight sickness, and control a healthy body in many other ways. In Ureshino, even the elementary schools’ lunches incorporate green tea leaves in them! I was amazed at their menu, which includes green tea leaf fried rice, soup, etcetera.

What makes Ureshino tea special?

Mr. Sankon Taiko of Ochacha Mura gave me a tour of the green tea factory, which operates behind the factory store. The moment I walked into the warehouse, I was filled with the calming aroma of roasting green tea. The small but mighty warehouse operates with no rest throughout the year to deliver great tea of all different qualities and price ranges. You can check out their products here at the company’s online store. He and the staff at Ochacha Mura were kind to teach me about what makes green tea differ in quality, and how they taste different. It’s not always the case that the more expensive teas are the best, and a staff member helped me pick out a midrange tea that fit my liking of taste.

What does Ureshino green tea taste like?

I’m personally a huge green tea lover, as I don’t drink any coffee or sodas. For being a tea snob, I’ve noticed my own love for Ureshino tea ever since I’ve started drinking it regularly after my trip to Ochacha Mura. When I drink generic green tea, some are too bitter, some are too weak, some simply taste like they were made in a huge batch at an impersonally large factory. Ureshino green tea is smooth and light without losing the aroma of real fresh green tea. It has possess depth in taste that is evident from the passion and heart the workers at Ochacha Mura put into their products.

Sample many of the green tea products.

Make sure to try the daily sample tea the factory store has on hand, and indulge in some of the other treats the factory has to offer. A little vending cart outside of the main lodge serves freshly made Ureshino green tea soft serve ice cream and sweet green tea stuffed taiyaki buns. Some food products inside the store are open for sampling, too, and I personally enjoyed the green tea sweet crackers and ice cream!

You also get a glimpse of how the green tea powders used for these products are made, right inside the store (above). You can also enjoy non-edible products with green tea. Green tea body cream, soap, and face wash are some hit products born out of Ureshino’s tea. Take a seat inside the store to enjoy your samplings, and be sure to enjoy the song on repeat. It’s an enka (Japanese folk) song talking about the love for green tea!

Bonus: Check out the Japanese teapot shaped bus stop nearby!

You might not believe me without a picture evidence, but trust me when I say there’s a bus stop nearby with a waiting room in the shape of a huge Japanese teapot. It’s worth a drive-by or walk-by to feel little next to this grand and eccentric structure!

Information:  Ureshino Ochacha Mura

Public transportation: From the Ureshino City bus terminal, take the JR Bus bound for Sonogi and hop off at Hiranomichi bus stop. It is also a leisure 30 minute walk from Ureshino city center.

Need Help? Contact the Saga Travel Call Center

24/7 Assistance available in English , French, German, Italian, Spanish, Portuguese,Russian,Thai, Korean, Chinese (Mandarin & Cantonese), Vietnamese and  Indonesian!!

Nina Cataldo

Nina is a professional and recreational writer currently exploring her motherland of Japan. When she's not busy working on her conversational English book series, she can be spotted biking around Tokyo to indulge in delicious food and attempting to snuggle with kitties at cat cafés. She's an odd collector of free brochures from travel counters, always looking for the next exciting destination. Nina often likes to escape the Tokyo city life to go discover new trails on the outbacks of Japan, where she enjoys connecting with locals and wanderers alike. Follow her adventures on Instagram @nextstop_nina

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Will tourists thirst for trips to a Japanese green tea mecca?

For domestic tourists, Ureshino, Saga Prefecture, is synonymous with onsen (hot springs), ceramics and green tea.

However, Ureshino has long missed out on the same level of interest from overseas visitors. Outside Japan, few people are aware of the vital role this city of 25,000 people has played in shaping the country’s green tea culture.

Japan’s first recorded instance of green tea drinking was in 815, but it is believed the first green tea bush wasn’t planted in Japan until 1191, when a monk named Eisai brought seeds back from China. He planted them in Seburiyama (in modern-day Saga Prefecture), before also bringing seeds to Kyoto, where they became the basis of the city’s internationally famous Uji tea culture.

By 1440, green tea had reached Ureshino, where cultivation thrived due to the mineral-rich soil, clear spring water and temperate climate that created misty valleys and fog-covered mountains — ideal conditions to keep green tea leaves soft and reduce their astringency while preserving their umami. In 1610, when Japan made its first green tea export, leaves from Ureshino were among those to be selected thanks to Saga Prefecture’s proximity to the port of Nagasaki, from where the Dutch East India Company made the shipment to Europe.

Evidence of this history can still be seen today as the city is home to Japan’s oldest tea tree. A beloved symbol of Ureshino, the round patch of verdant greenery among the terraced fields of rice and vegetables criss-crossed with winding walking paths is estimated to be 400 years old and measures 80 meters wide and 4.6 meters high.

With the green tea industry having driven so much of Ureshino’s development in the succeeding years, local tourism stakeholders are now hoping it can again improve the city’s prospects as a travel destination — particularly for foreign guests.

In 2019, a group representing local industries launched Tea Tourism, a program offering new ways for visitors to enjoy green tea in one of Japan’s tea heartlands. Its core component is tastings led by farmers in the open air of the plantations they cultivate.

“We were not able to welcome many international visitors before the pandemic hit, so now we hope they can come and experience this,” explains sommelier Hinata Suzuki as she strolls through the tea fields to a tasting spot called “ tenchadai ,” literally “heavenly tea table.”

Climbing up on the raised platform, which is enveloped by tea bushes, the stage is set for an informal tea gathering, or chakai . On one side, rows of brilliant white tea cups are lined up on a pine counter beside a small kyūsu teapot and chilled flasks. On the other are low tables, cushions and wagasa umbrellas, all creating a comfortable setting above the valley 200 meters below.

Without all the paraphernalia of the tea ceremony, the experience is incredibly modern yet steeped in tradition. While savoring three types of seasonal tea (both hot and cold) and various cakes and biscuits, participants learn about the area’s rich tea heritage. One carefully preserved 500-year-old tea-making method is kamairicha , whereby leaves are heated to temperatures of 350 to 400 degrees Celsius. Another is mushisei , which involves steaming freshly picked leaves. Other tea varieties are created by infusing aromatic herbs such as lemongrass.

“Some foreign guests told me they chose this experience so they could enjoy a green tea tasting while looking out over the fields from where the tea was sourced,” says Suzuki.

“Asian guests were happy to try tea that local experts grew, steamed, roasted and blended,” says Kenta Kitakawa, 15th-generation owner of local accommodation Ryokan Omuraya .

Kitakawa is one of the stakeholders of Tea Tourism. The program was born out of the Ureshino Teatime Project, a collaboration between local tea farmers, Hizen-Yoshida potters and staff at hot spring inns “to bring together an innovative and creative expression of Japanese tea culture,” according to the website of the Japan National Tourism Organization.

Tea Tourism’s goal, says Kitakawa, is to enable guests to “enjoy green tea where it is made and using all five senses — of course starting with the flavor and the view but also the sound and feel of the breeze and the smell of the fields.”

Every aspect of the experience is centered around “utilizing the area’s traditional resources,” adds Hitoshi Soejima, one of the eight tea farmers involved. The sweets paired with each of the green teas are manufactured locally, as are the cups and dishes used for serving them.

Such responsible and community-focused procurement is likely to appeal to inbound tourists, in particular Western ones, based on a November 2021 report by the World Travel & Tourism Council. The study shows travelers increasingly want to “build back a better world for people and planet” post-pandemic. Consumers are increasingly seeking out rural areas and nature-based or wellness activities, and European and American travelers especially have “a desire to lessen their (environmental) footprint and enhance their social impact,” with 72% wanting to support local communities through their trips.

Culinary experiences are also expected to rise in popularity. In a June 2022 poll by Tokyo-based marketing company Aun Consulting, Japanese food and drink were named as tourists’ most loved aspects of Japan. Indeed, the value of the global culinary tourism market is projected to reach $1.8 trillion by 2027, up from $1.12 trillion in 2019, according to a study by Allied Market Research . Moreover, the Asia-Pacific region is expected to garner the highest growth rate until 2027.

In Japan, too, people are being more mindful about how they travel, resulting in an uptick in trips focused on nature, the countryside and sustainability, according to a 2022 Japanese government white paper .

With Ureshino now meeting the demands of many current travelers via its healthy, local and sustainable Tea Tourism — albeit unintentionally, as it was launched pre-pandemic — the city could see a boost in visitors from both at home and abroad. Any knock-on effect on the local economy would be welcomed by the program’s stakeholders, who are motivated by a desire to develop Ureshino in the long term, says Soejima.

A fourth-generation farmer, he studied at a tea industry research institute in Shizuoka Prefecture and worked for a tea wholesale company in Tokyo, allowing him to gain an understanding of the potential in Ureshino’s tea industry.

Today, Soejima draws on his 18 years of farming experience to tend to his three hectares of tea fields. He also manages the tenchadai, where he explains the characteristics of the local tea.

As Ureshino tea remains rare in Japan (occupying only 1.5% of the country’s green tea market share), there is little doubt the city will remain a tea mecca for domestic visitors who journey here to try it, even if international visitors take a little longer to uncover what’s brewing.

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Organic Japanese Tea from Ureshino Saga

Aiming for “a beautiful taste of tea”.

We have made tea for delirium over three generations at Kyushu · Saga tea room “Ureshino” surrounded by mountains and nature.

It is a steamed marbling green tea made using only the tea's young leaves (Milu bud), which was grown in organic cultivation without using chemical fertilizers and agricultural chemicals.

It is our wish to provide a beautiful taste of tea that is comfortable together with a special person in an elegant time like a dream.

Products information

Organic Japanese Tea Ichi-no-Yume (Best Quality)

We used tea “Sae-midori” which has a taste enough to be called natural gyokuro, and the best tea leaves in the tea ceremony tea.

A gentle fresh green scent drifts, soft and deep taste and rich tea spreading in the mouth. By cooling down the temperature of hot water, I think that you can taste the blissful time as a reward for yourself as well as to the customer.

100g　3,240yen (Tax included price / Shipping fee is not included)

Organic Japanese Tea Ichi-no-Yume - High Quality

Using tea picked around late April, it is a tea that you can feel a deep taste and a breath of spring.

By cooling the temperature of the hot water, it is also pleasing for the customer, and it is finished so that the mind is healed even for your own use.

100g　1,944yen (Tax included price / Shipping fee is not included)

Organic Japanese Tea Ichi-no-Yume

It is a tea that I harvested and made tea at around the eighty-eight night (2 May). After a refreshing scent of fresh green and a soft taste, it is a tea that makes you feel the good sweetness.

Cooling the temperature of hot water will increase the taste and it will be useful as well for your home use and customers.

100g　1,296yen (Tax included price / Shipping fee is not included)

Organic Japanese Powdered Tea

I made the "Ichi-no-Yume" fine powder over a whole day and night.

By not using chemical fertilizers or pesticides at all, you can taste the efficacy of green tea all the time with confidence. Melt with water or hot water, it has become a tea that will boost your health. It is also recommended for cuisine and confectionery creation.

50g　864yen (Tax included price / Shipping fee is not included)

Organic Japanese Powdered Tea: Beni-Fuki

A variety named “Beni-Fuki” includes a very high content of “methylated catechin”, a component that exists only in green tea processing.

Recently it has been reported that methylated catechin affects allergic substances such as pollen. It has made a fine powder over a day and night, and you can incorporate the whole ingredients into your body.

You can melt with water! You can melt with hot water! Feel free to enjoy it.

50g　1,080yen (Tax included price / Shipping fee is not included)

Organic Japanese Black Tea (Leaf)

We use tea (second harvest) picked around mid June.

Unlike tea from overseas, when you pour boiling water a little refreshing scent drizzle, less astringent, we are certain in that you can feel the rich taste after the umami. Of course it is also recommended for Japanese-style confections as well as for work and relaxation.

You can enjoy straight without adding milk or sugar.

50g　648yen (Tax included price / Shipping fee is not included)

Organic Japanese Tea Ichi-no-Toki (Tea bag)

This is a tea bag type product.

The tea is made from tea picked after 88 nights. The tea has a well-balanced taste with a soft flavor and an astringent taste that is not too strong.

It is useful not only as an everyday tea, but also as a guest tea when brewed with slightly cooled water.

3g x 10p　648yen (Tax included price / Shipping fee is not included)

Organic Japanese Black Tea Ichi-no-Toki (Tea bag)

The tea is made from tea picked in the middle of June (the second tea harvest).

Unlike black tea produced overseas, this tea has a slightly refreshing aroma when poured over boiling water, with little astringency, and a gentle flavor that is followed by a full-bodied taste. It is recommended as an accompaniment to Japanese and Western sweets, as well as during work or when you want to relax.

It can be enjoyed straight without milk or sugar.

2g x 10p　648yen (Tax included price / Shipping fee is not included)

Organic Roasted Green Tea Ichi-no-Toki (Tea bag)

The tea is made from the larger leaves and stems of the tea plant and roasted at high temperature to give it a savory aroma.

It has little bitterness and astringency, and has almost no caffeine, so it is safe for children to drink. It can be served hot with boiling water or cold in the summer.

It is also recommended when taking a water bottle on the go, as it does not oxidize easily over time.

Organic Japanese Tea “So” (100g)

We use tea that we picked after we crossed the eightieth and eight nights. The soft taste and the astringent taste of tea are well balanced.

As a tea for everyday use, of course, it will be useful for customers as it can be brewed after cooling the temperature of the water a little.

100g　756yen (Tax included price / Shipping fee is not included)

Organic Japanese Tea “Tsubaki” (200g)

We use tea picked around mid May. It is tea that you can feel the original astringency of and the taste spreading slightly in the mouth afterwards.

Since it is a refreshing aftertaste, it can be delicious even as a usual tea, even during meals, hot water.

200g　1,080yen (Tax included price / Shipping fee is not included)

Organic Roasted Green Tea

Using the large leaves and stems of tea, it has become a tea with a delicious aroma roasted at high temperature.

There is little bitterness and astringency, so there is little caffeine so you can share with your children. Even if it is drunk by pouring hot water and warming it as it is, in the summer it is delicious even if cold.

Because it is hard to oxidize even after a long time, it is also recommended when you take a water bottle and go out.

120g　648yen (Tax included price / Shipping fee is not included)

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About “Kitano Chaen”

Safe and delicious tea with safety.

We have been running tea ceremony for “Ureshino Tea” for generations at Ugino in Saga, the birthplace of Japanese tea cultivation.

Since we switched to completely organic cultivation which was rare already at that time about 30 years ago, we continue pursuing “making really delicious tea that can be safely and reliably drunk.”

Organic JAS: Organic certification

Without using chemically synthesized fertilizers, chemically synthesized pesticides or herbicides at all for 3 years or more, agriculture, forestry and fisheries registry approval agencies approved agricultural land cultivated using organic fertilizers, only agricultural products harvested from farmland It is said that “organic JAS” can be displayed.

Commitment to making soil

Since we stopped using agricultural chemicals and chemical fertilizers about 30 years ago at Kata's tea ceremony, we have carried out organic farming methods with our own particular attention. Even after obtaining the certification of “organic JAS”, we continue trial and error for quality improvement.

We are fertilizing our original organic fertilizer (fermented soybean bio fertilizer) fermented and aged with the power of 520 kinds of useful bacteria.

In addition, in measures against pests, about 600 years of useful bacteria such as yeast and lactic acid bacteria were added to familiar natural wild plants such as wormwood, Dawn, cedar, pine, pepper, ginger, etc. and aged over a period of about 1 year Scatter the biological fluid. Although it dilutes the biofluid with water at the time of spraying, we use natural water having been softened from 2 to 3 in hardness by processing natural water drawn from the grounds of our garden.

Original organic fertilizers

We cultivated “Hi Clean Σ” of Sankei Kasei products under our own method.

Add 15 kg of rice bran, 3 L of water and 600 cc of molasses to 500 g of bio fertilizer, spread it on a sheet, stir it well, put it in a rice bag and ferment it. When it reaches 50 degrees Celsius or higher, spread it on the sheet again and stir it well and return it to the rice bag and put it for half a day until the fermentation becomes uniform all the way.

Original insect repellent

First ferment yomogi, dokudami, cedar nut (sugi-no-mi), isha-taoshi, pepper, ginger, neem, garlic and the like of natural wildflowers with aerobic bacteria and agitate it three times a day to make the fungus alive.

Then add anaerobic bacteria twice a day, aged for more than 1 year, and it will be ready if it gets sour.

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5 Ways to Enjoy a Perfect Weekend Getaway in Ureshino City

Pamper yourself in Saga Prefecture’s home for onsen and green tea

March 29, 2021 Updated On December 26, 2022

G reen tea and hot spring baths are some of Japan’s most prized resources, and you will find an abundance of both in Saga prefecture’s Ureshino—a city blessed with lush, rolling tea fields and restorative onsen waters. Ureshino translates as “Happy Fields”, and although we do try and shy away from clichés, this is not far off from what you are likely to experience in this captivating locale. You’ll want to stay for at least a weekend; be sure to tuck away our guide outlining five different experiences to help you make the most of your stay.

1. Ureshino Onsen

The local hot springs are renowned throughout the country for being among the top three bathing locales for bihada (skin beautifying). A soak in the local waters, which are rich in both alkaline and sodium, will leave your skin feeling supple and luxuriant.

Any weekend tour starts at the recently built public bath Siebold no Yu. Located in a barrier-free, Taisho era-style building, the communal and private baths accommodate the modern traveler – as well as families.

For overnight stays, consider one of the city’s numerous atmospheric ryokan (traditional inns). Founded more than 100 years ago, Taishoya was designed by the late architect Junzo Yoshimura. The Japanese-style deluxe annex allows guests exclusive access to the lush green space in its dedicated garden.

Onyado Takasago, which offers private use of a round bathtub crafted from the coveted Aomori Hiba tree (as well as a library), opened a new annex in 2019 that offers two simple, yet sophisticated, modern Japanese-Western style rooms.

The Hamilton Ureshino is a stylish, hilltop manor that blends English nostalgia with Japanese aesthetics. Meanwhile, the dedicated carpenters at Wataya Besso make the most of the vast site in their continuous efforts to update and renovate the exquisite facilities.

Warakuen (profiled in the Saga prefecture feature article) offers open-air baths where you can soak in Ureshino tea, said to provide additional skin-revitalizing benefits.

All of these recommended venues have taken necessary precautions to provide peace of mind during the ongoing corona pandemic.

In addition, most ryokans serve Ureshino onsen yudofu, a hotpot dish of tofu cooked in local onsen water.

2. Ureshino Green Tea & Sweets

Premium Ureshino green tea, dubbed Ureshino-cha, is a regular winner of the Production Area Award in the Annual National Tea Competition of Japan as presented by the Minister of Agriculture, Forestry and Fisheries for very good reason. The expression, “Japan’s best green tea and kamairicha (kiln-dried tea)” is no exaggeration.

Those with sweet-toothed proclivities won’t want to miss the green tea-themed specialty shop and café CHAYA6JIZOU, where local tea experts serve up green tea-flavored treats including handmade gelato. The shop is managed in conjunction with its own tea garden, and everything from tea cultivation to production is managed in-house.

Stop by Suehiro Confectionery the signature delicacy, Hikicha Furian, which was presented to the Imperial Family. This is a European-style baked confectionery with exquisite butter flavor and matcha aroma that is made by kneading Ureshino-cha into the dough.

For more tea tourism experiences, including participation in a tea ceremony performed by local green tea farmers amidst scenic fields of tea, see the feature article on Saga prefecture. One of the aforementioned farmers also operates Saryo & Bar, serving tea-themed drinks (alcoholic and non).

3. Ureshino Ceramics

This region is home to Hizen Yoshida ceramics, a type of porcelain whose origin is said to lie at the bottom of the local Narutani River, where a luminescent white stone was discovered around the late 1500s. Often distributed alongside the more well-known Arita brand of ceramics, Hizen Yoshida ceramics in fact have a longer history. Each kiln manufactures vessels with unique designs, with a typical polka-dotted series of tea wares winning the Good Design Long Life Design Award in 2010.

Visit the Shin Nihon Seito (New Japan Ceramics) company to witness the production of Hizen Yoshida wares in action. Try your hand at crafting a customized piece during an onsite workshop, or take part in a painting experience using transfer paper. Even those who aren’t skilled artisans can take home a cute, handmade keepsake.

4. Ureshino’s Retro Townscape

The central area of Ureshino is lined with boutique cafés and candy stores that give a feel for the area’s history as a post station along the Nagasaki Kaidō during the Edo era. Stop by Ureshino Café, located in a renovated ryokan built in the Taisho era, for yakikare (baked curry) – a local curry that’s topped with melted cheese and a soft-boiled egg.

Sample delicacies including shiomi manju (sweet pastry buns) at Hashizume Confectionery. This shop with a 90-year-history is operated by the always-cheerful Hashizume-san, and the shop interior and product packaging maintain the retro design and atmosphere.

Sawano-san, the patissier at Ureshian, a lovely shop located inside the kimono store Yamashita Gofukoten on the main road, has developed decadent sweets including daifuku and a tiramisu made from mascarpone.

5. Kyushu Olle Ureshino Course

Nature lovers will want to set aside a day for the Ureshino version of the Kyushu-wide Olle trekking course, which is an excellent way to experience the outdoors while also taking in important local cultural sites. The 12.5km-long path begins in the ceramics town of Yoshida Saraya, which features a number of specialty shops and studios. It then wends its way through a vast green tea plantation, past 13 Buddhist statues said to watch over travelers’ safety, and through a “22nd Century Asian Forest” of towering metasequoia trees (so named for its vision of close connections between Asian nations). The trail then returns you via the rushing Todoroki Waterfall to the Siebold no Ashiyu, which is a free public footbath where you can rest your exhausted tootsies. The entire course is said to take 4 to 5 hours for medium to advanced hikers, but it may well take longer if you plan to linger and enjoy the sights along the way.

Please note that all locations take precautions against the spread of Covid-19 infection. Visitors are kindly requested to cooperate with measures including mask-wearing, hand-sanitizing, temperature checks, etc. Please also note that some facilities may not allow visitors from areas where coronavirus-related states of emergencies are in effect; please be sure to check with all venues in advance prior to your visit.

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Takeo Onsen and Ureshino

Takeo Onsen and Ureshino are two fascinating little towns in Saga Prefecture. Famous for green tea and onsen  hot-spring spas, they are typical of Kyushu. Historic, lots to see and do, but not crowded with tourists. We sometimes include them in our clients’ itinerary so wanted to refresh our knowledge. Anyway, we always love the chance to escape the office and take a road-trip. We took this 2-day excursion with our accounting staff Noriko and her 10-year old son Bisma.

Let’s go …

Ureshino is famous for two healthy things; green tea and  onsen  (read our what are onsen article if you’re new to this). It’s unusual these days to find something which is both healthy and fun so I was pleased this trip included two. We started with green tea.

Ureshino Tea Exchange Hall (Chaoshiru)

Nestled amongst tea plantations is the oddly named, “Ureshino Tea Exchange Hall”. Basically, it’s a place to learn about, buy and drink good tea. We did all three. We took a green tea factory tour, a tea-making class and bought some excellent Ureshino tea. We also wandered around the history-of-tea and how-tea-is-produced exhibits. They were mostly in Japanese but there was enough English for me to follow. There is a nice cafe there too. You can have green tea and a Japanese snack while gazing at the in-house mini tea plantation. You get written instructions in English about how to properly prepare your pot of green tea.

Ureshino tea making class

We drink green tea every day so couldn’t resist the tea making class. The art of good green tea making is maximising the umami flavour and minimising the bitterness. The skill is using the correct amount of tea, with water at the right temperature, and brewed for the right amount of time. There were other tips too but I feel they are better coming from a  sensei  (teacher) than from me.

Our class was in Japanese but foreigners can join. The  sensei  said they manage with gestures, translation apps and determination. The difference between well-made tea and badly-made tea is very noticeable. If you drink green tea (or want to start) I recommend this class. It only costs a few hundred yen and you’ll learn a lot. The s ensei  was knowledgable and delightful. You also get a little pack of Ureshino tea to take away to practice your new skills.

Ureshino tea shop

After all that green tea there was only one thing we needed. More green tea! Off we went to a tea shop that has been picking, processing and selling green tea for 100 years. We had drunk enough during the class so had green tea gelato instead. Noriko splashed out on some tea to take home to her mum. I can reveal she paid ¥1,600 for 100 grams (don’t worry – her mum can’t read English). Anything over ¥1,000 means it’s best quality. It seems a bit expensive but you only need 3 grams per person. This works out at 30 cups per pack and compares well to the price of cocktails. It’s healthier too. The staff gave us some good advice: store green tea in the freezer to preserve freshness but let it reach room temperature before opening. They had a beautiful ‘hina’ doll on display and I snapped the shot below.

Ureshino onsen yudofu

We couldn’t leave Ureshino without having the local specialty of ‘ureshino yudofu’. This is tofu cooked in the local  onsen waters. The tofu becomes soft and mellow as it reacts to the alkaline water. Unfortunately the famous  onsen yudofu restaurant we planned to eat had a huge queue and only 9 tables. We were too impatient so had some in a sushi shop instead. I always try the local specialty food when I travel. The Japanese are very knowledgable about food and when you come back from a trip they always ask, “Did you have [name of local specialty]”? It makes you sound timid and unadventurous if you say no.

Takeo Onsen

As the name suggests, Take Onsen is famous for  onsen . In fact these hot spring spas have been rejuvenating weary bones for 1,300 years. If it’s good enough for feudal lords and samurai warriors, it’s good enough for us. We checked in and (unlike samurai warriors) started Instagramming. The main building, Tower Gate and historic baths are wonderfully photogenic. The whole place oozes history. Following directions given by Moo’s mum we discovered the monument erected by Moo’s great-great-grandfather. And there, scratched into the base, we even found his stone signature! When our Instagram posts are long gone, his chiselled signature will still remain.

Hiryugama Kiln

In addition to a long  onsen  tradition, Takeo has an impressive history of pottery production. The first Takeo ware (Takeo pottery) was created in the late 1500’s and there are 90 kilns today. We visited Hiryugama Kiln which is the largest ‘climbing kiln’ in the world. It is big enough to produce 120,000 cups in a single firing. As usual when we travel around Kyushu we couldn’t resist buying some local pottery. We managed to limit ourselves to a set of chopstick rests. Takeo ware is homely practical pottery. It’s known for its warmth, simplicity and unique patterns.

We didn’t see any pottery in production because we went in the evening for a Valentine light-up festival. It was a chilly night but very pretty and lovers were all around. Me and Moo held hands (gloves actually).

Takeo Onsen baths

There are three main public baths in Takeo Onsen. We stayed just one night so only managed to bathe in two. The onsen are always sex-segregated so I went in with Bisma. The one we visited before bedtime had a hot bath, an icy cold bath, an outdoor bath and a sauna. We hopped from one pool to the other and then slept like babies (Bisma is only 10 anyway). The one we visited in the morning had a hot bath and a hell-like bath. It was 46° Celsius (115° Fahrenheit) and smashed my temperature limit. I could hop in for no more than 10 seconds at a time. It wasn’t just me. Most of the other bathers couldn’t stand it either. A few old Japanese guys pretended to enjoy it but I think they were bluffing. Their lobster-pink skin told the true story.

It was a lovely historic bathhouse with old wooden beams and high ceilings. I was hoping for a nice long soak. Unfortunately it appears time travels at a different speed if you are 10. We had only just got in when Bisma said it was time to get out. I felt I couldn’t leave him wandering a strange town on his own (though I was tempted) so we dried off and waited for the ladies. They took ages. Takeo and Ureshino are famous throughout Japan for the quality of the water. It’s silky smooth (you can really feel it) and is said to restore beauty to skin. In fact Ureshino is regarded as one of the top 3 hot-spring waters for beautiful skin in Japan.

The photos below show us on the way to our daybreak bath. Bisma is standing in front of the ticket machine with the temperature of each bath displayed. You can see the  yukata  (dressing gown) and clogs we borrowed from our hotel. If you think it’s hard to walk when you’re drunk, try crossing a cobbled courtyard in clogs.

Takeo Shrine

After our bath, me and Bisma went to Takeo Shrine. The shrine is the oldest in Saga prefecture but just a baby compared to the giant camphor tree there. At 3,000 years this tree is one of the oldest in Japan. Look how huge it is! The steps look tiny compared to the tree.

As usual at Japanese shrines, worshippers hang good luck fortunes and write their wishes. In the photo below an anonymous worshipper wishes that Ryonosuke and Ako’s child can be accepted. It hints of a dark family secret so hope they don’t mind me gossiping about it on the internet. Bisma wanted to spend ¥200 on a lucky charm but I told him not to waste his money. If he wants his dreams to come true better just work hard. Is 10 too young to be cynical like me?

Mifuneyama Rakuen Park

We often include Mifuneyama Rakuen in our clients’ itinerary so wanted another look. It isn’t prim and proper like most Japanese gardens. It is a park that’s had a chance to grow into a forest over 150 years. Get there at the right season and see nature dazzle. Azaleas and wisteria explode into colour. Thousands of cherry blossoms bloom in spring. The autumn light-up is a sight to behold. Unfortunately we went in February and it was brown and grey and the tea-house was closed. I liked the gang of Buddhas though and we almost had the whole park to ourselves.

Plum blossoms

Nature always seems to be doing something nice in Kyushu. Cherry blossoms, wisteria and azalea in spring. Wild flowers in summer and the changing leaves of autumn. We were travelling in winter and the plums were starting to blossom. It was nice to see parents and kids enjoying the pinkish white flowers and the sunny weather.

Sake Brewery Avenue

Sake Brewery Avenue (‘Hizen Hamashuku Sakagura Dori’) seems to linger in the past. This quaint old street is lined with traditional sake breweries and soy sauce shops. The quality rice and pure water have long favoured saké production here. You can tour a brewery and buy a prize-winning bottle. We made Bisma pose in a sake barrel and wandered down the almost deserted street. It felt good to end our weekend trip in such traditional Japanese surroundings.

The Eel Man

Actually that wasn’t quite the end of the trip. As we departed Sake Brewery Avenue, Moo suddenly shouted, “Stop!” I thought there had been an accident. In fact she had spotted someone grilling eel. He didn’t have a shop. He just cooked in a roadside kitchen. It’s Moo’s mum’s favourite dish so we had to buy one. The Eel Man told us these days he only cooked to order because eels have gone out of fashion (I wondered whose order he sold us). They are quite expensive so perhaps that is why they are less popular these days. We paid ¥3500 ($30) for one eel. You pay that price in a restaurant for one portion so our purchase was a good deal.

Finally then, everybody was happy. The two Japanese mums got presents ~ tea and eel ~ and we had a lot of fun. My mum lives in England so I felt excused from buying a gift (sorry mum).

Final Thoughts

If you love green tea or onsen contact us and we’ll arrange this kind of trip for you. You’ll encounter a side of Japan most tourists never see.

All text and photos by me or Moo unless otherwise mentioned.

Comments or Questions

Leave your comments below. We’ll be happy to answer any questions. If you’ve travelled in Takeo or Ureshino add any tips, advice or information so other readers can benefit.

This Post Has 2 Comments

Thanks! I love tea, can’t wait to visit

If you love tea I recommend the tea-making class. It has really improved the taste of our daily pot by preparing it with correct technique.

Simon (Kyushu Journeys)

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• Arita & Imari
• Ureshino Onsen

Ureshino Onsen 嬉野温泉

Ureshino-cho, Ureshino-shi, Saga-ken

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Cleanse the body and relax the mind at one of Saga's best hot spring resorts

Like most onsen towns, there are various baths to choose from here. Some are only available with an overnight stay, which is highly recommended, while others are open to all.

Quick Facts

In addition to being an onsen town, Ureshino is also famous for its green tea

Ureshino has beautiful outdoor baths, in addition to the usual indoor baths

You will sometimes see or hear the phrase, bihada no yu, which means “skin-beautifying waters,” and refers to the alkaline water for which Saga is famous

How to Get There

You can get to Ureshino Onsen by train and then bus.

From Saga Station, take one of the local JR lines to Takeo-Onsen Station. From there, it's about a 35-minute bus ride to Ureshino-Onsen Bus Center.

Magical onsen water

The main onsen area is lined with public baths and various lounges to relax in afterward. The city has been ranked high among the nation's onsen towns, especially for its water.

The local secret is to not rinse off after your dip, since that will prevent the water from working its magic.

* The information on this page may be subject to change due to COVID-19.

• Hot Springs (Onsen)

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