About Baisa Nakamura

Baisa Nakamura, which was born in October 2022, is a tea shop with a tea factory facility attached to the tea bar. A day at the shop begins with tea manufacturing, where tea leaves are rolled and dried. We use a small tea machine to make tea for the day's use over several hours because we want people to experience the fresh taste of freshly rolled tea. Freshly rolled tea that only those who work at a tea factory would have the opportunity to drink. Even tea merchants who sell tea rarely have the opportunity to drink it, making it rare experience.

What makes it so appealing is its lively fragrance. It has a fresh yet mellow taste that directly conveys the individuality of the tea leaves. At Baicha Nakamura, we use more than 10 types of unique tea leaves, including tea leaves from our hometown of Kyoto, as well as tea leaves collected from various tea farmers in Kagoshima and other regions. Although each environment and cultivation method is different, each producer must be serious about tea. And I carefully chose things that were delicious to drink.

Only small-batch tea making allows us to identify the characteristics of each tea leaf, finely adjust the temperature and rolling method, and bring out the full flavor. By tasting freshly processed tea, you can learn about the subtle differences between each variety and each field, and if you can find the tea leaves you like, your world of tea will definitely expand.

In fact, division of labor is common in the tea world. Tea farmers and tea factories grow tea leaves and turn the harvested tea leaves into tea called aracha. A tea merchant who buys coarse tea, sorts and blends it, and creates and sells the taste of the store. And then the tea shops where people can enjoy tea widely. Among them, Baisa Nakamura is a place where everything except growing tea leaves is concentrated. This is possible because the owner, Eiji Nakamura, has a background at tea farmer and tea factories. He wanted people to experience the amazing taste of the freshly rolled tea he drank at the tea factory, so he built a tea factory attached to the tea bar. The tea leaves packed in May are immediately steamed and quickly frozen for storage. Thaw only the amount to be used, roll it under heat, dry it, and massage it through a total of five machines. The finished tea leaves are bright in colour and emit a strong aroma even before brewing.

Baisa Nakamura is a specialty tea bar that serves carefully brewed cups of freshly processed tea. The man who runs the business alongside him is his father, Kiyotaka Nakamura, who was born and raised in a long-established tea merchant in Uji and has spent nearly 40 years devoted to tea. Kiyotaka has a wealth of experience in blending and brewing techniques, and his son, Eishi, has

learned and mastered the field of tea cultivation, from the soil to the leaf. This is how a tea shop like no other opened its doors.