Leave Tokyo behind and step into the quiet tea fields of Shizuoka, Japan’s tea capital.

Surrounded by rolling green terraces and fresh mountain air, this overnight farm stay offers a rare chance to experience daily life in one of Japan’s most important tea-producing regions.

Spend time with local farmers as you explore the tea fields and learn about the seasonal rhythms of tea production. During harvest periods, you will handpick tea leaves and discover how tea is carefully cultivated throughout the year.

You will also roast tea leaves using the traditional kama-yaki method, heating them over an iron kettle to make a fragrant cup of tea you can enjoy.

The experience changes with the seasons, making every visit slightly different. Even outside harvest periods or on rainy days, hosts prepare year-round tea activities using previously picked leaves so guests can still enjoy the tea-making process.

In the evening, prepare a comforting local soup with regional ingredients such as Japanese yams, miso, mackerel broth, dried bonito flakes, and shiitake mushrooms.

After dinner, unwind in a traditional Goemon-style bath and take in the peaceful countryside.

The next morning begins with a homemade Japanese breakfast prepared by your hosts before you wrap up your stay in the tea fields of Shizuoka.

Tea harvesting seasons generally take place from late April to May, from June to mid-July, and from late September to mid-October. However, exact timing may vary each year.