A Private Tea Tasting And Historical Walk to Explore Onomichi’s Tea Culture

Native Tea Grown in Sera District – The Origin of Hiroshima Tea Culture

Japan has tea-producing regions throughout the country, with Shizuoka, Kagoshima, and Kyoto often recognized as representative areas. Within Hiroshima Prefecture, Sera Town in Sera District is a thriving tea-producing region. Native tea trees have grown here for roughly 90 years, and even today, tea fields stretch across the mountains.

Native teas are grown from seeds rather than seedlings, giving each tree a unique appearance, aroma, and flavor. This uniqueness can make blending challenging, yet it is also a major draw for tea enthusiasts. While native teas are rare even in major tea-producing regions such as Shizuoka, an estimated 90 percent of Sera’s tea trees are native. These native varieties form the foundation of Hiroshima’s tea culture.

Takahashi grows tea without fertilizers or pesticides because he believes it allows the flavor of the land to come through authentically. Using traditional cultivation methods from before the introduction of fertilizers, he emphasizes the tea’s natural character. Native teas are often wild and robust, yet he applies techniques such as fermentation and exposure to the sea breeze to create a milder, more aromatic flavor.

To share his carefully cultivated Sera tea, Takahashi opened three tea shops in Onomichi, a historic port town. Each shop offers its own selection of teas and features a space for on-site tasting, allowing visitors to fully experience the world of tea in a unique and relaxed atmosphere.

The World of Sera Tea Begins at TEA FACTORY GEN

This experience begins at TEA FACTORY GEN, a tea shop opened in October 2025 in the Onomichi Hondori Shopping Arcade. The shop brings rarely seen aspects of Japanese tea production closer to visitors. A workspace at the back allows you to observe the staff roasting and preparing tea, while bags of freshly harvested leaves are often placed casually around the shop. You will begin with a welcome tea of seasonal Sera tea.

While tasting Sera tea, you will learn about Takahashi’s ongoing challenges in tea cultivation. Grown without fertilizers, the tea reflects the flavor of the land, which can sometimes be harsh or earthy. Fermentation is used to balance these flavors. His dedication is evident in every stage, from cultivation to production, experimenting with techniques to express the true character of the tea.

After the tasting, the walk continues through the Onomichi Hondori Shopping Arcade. A stop is made at Kikujudo, a confectionery shop founded more than 130 years ago and known for traditional Japanese sweets often served at tea gatherings. Takahashi speaks highly of the shop’s unpretentious approach, describing how it reflects the spirit of wabi-sabi and how naturally the sweets pair with tea. One sweet may be selected to enjoy later during the tea tasting at TEA STAND GEN YAMATE.

Along the way, you can also visit the Onomichi History Museum, where Edo-period folding screen paintings provide a glimpse of the city’s past. Please note that the itinerary may change depending on weather or other circumstances.

*Please note that the guide may change due to illness or other unforeseen circumstances.

A Tasting Experience at TEA STAND GEN YAMATE

Takahashi will guide you to TEA STAND GEN YAMATE, a renovated traditional Japanese house exuding a serene, Japanese atmosphere. Here, you will enjoy a tasting of three seasonally selected varieties of Sera tea, paired with sweets from Kikujudo.

The tasting takes place in the viewing room, a space usually used to evaluate tea aroma and flavor. Takahashi notes that teahouses with a dedicated viewing room are rare in Japan. Kept mostly dark, with only a small amount of natural light, the room draws attention to the tea itself. As this space is normally closed to the public, the experience offers a rare chance to engage with the tea in a focused setting.

Afterwards, you will enjoy tea with Takahashi while looking out over Onomichi, taking a quiet moment to reflect and discuss your impressions.

Visit the Tea Fields and Factory in Sera Town (Additional Option)　

For those who wish to explore further, an optional visit to Sera Town is available. After the tasting at TEA STAND GEN YAMATE, the journey continues with an approximately 100-minute round-trip drive to the tea fields and factory where Sera tea is cultivated and processed. Home to many native tea varieties, the fields open onto wide, scenic views of the surrounding landscape. Tea picking experiences may be available during May and June.

At the factory, machinery dating back 50 to 60 years is manually operated, with wind and temperature carefully adjusted by Takahashi. Annual production is limited to 200 to 300 kilograms, reflecting the meticulous care that creates TEA FACTORY GEN’s distinctive Sera tea.

TEA FACTORY GEN’s Sera Tea – Evolving Every Day

TEA FACTORY GEN continues to explore new possibilities in tea, guided by Takahashi’s belief that Sera tea should be approached as something unfamiliar, even for those accustomed to Japanese tea. Unlike most Japanese teas, which are brewed with water cooled slightly below boiling, Sera tea is crafted to be brewed directly with boiling water while retaining clarity and balance in its flavor.

The brand’s original Seicha is based on Edo-period brewing methods, with added fermentation that allows it to pair naturally with Japanese sweets. A more deeply fermented roasted tea develops cocoa-like notes, making it well suited to Western sweets as well. Though these teas differ in character, they are all produced from the same Sera tea. Listening to Takahashi’s explanations reveals how variations in processing create range and complexity, offering a renewed perspective on a long-established practice.