Fairfield by Marriott Roadside Station Project: Enjoy New Tea at an Event in Minamiyamashiro Village, Kyoto, a Tea Production Area

Fairfield by Marriott Roadside Station Project (Location: Oyodo-naka, Kita-ku, Osaka; Chief Operating Officer: Shigeru Oshima) will host an experiential event to enjoy new tea on Saturday, May 23, 2026, at Fairfield by Marriott Kyoto Minamiyamashiro, inviting Japanese tea instructor Ms. Mika Hasegawa.

The Fairfield by Marriott Roadside Station Project operates 29 accommodation-focused hotels nationwide, advocating a travel style that involves "journeying through the unknown charms of local regions" based at their hotels. This project is guided by the concept "Quest for the Unknown Japan," aiming for guests to discover unique local experiences and the unknown charms across the country. This event is also being held to help guests more deeply feel the allure of Minamiyamashiro Village, Kyoto Prefecture.

Minamiyamashiro Village, located at the southernmost tip of Kyoto Prefecture, is the prefecture's only village and has long flourished as a tea industry center, being a primary producer of high-grade Uji tea. Tea fields spread across mountainous areas, leveraging temperature differences to produce high-quality tea leaves. As May arrives, the tea fields in the mountains are dyed a soft, fresh green, and the beauty of the vibrant new shoots shimmering in the morning mist is a sight that can only be encountered in this season and this place.

At this event, focusing on the "new tea" unique to May, participants will compare three types: Sencha from Minamiyamashiro, Kamairicha from Miyazaki, and Fukamushicha from Kagoshima. Miyazaki's Kamairicha is made by roasting tea leaves in a direct-fired iron pot, unlike Sencha which is steamed. Before Sencha became widespread, most Japanese tea was made using this Kamairi method, but now it is primarily produced in parts of the Kyushu region, making it a rare Japanese tea with low production volume. You can enjoy its unique roasted aroma and crisp taste. Kagoshima's Fukamushicha is made from tea leaves cultivated in warm, vast plains, steamed for a longer time than regular Sencha. Longer steaming mellows the tea's bitterness and grassy aroma, resulting in a rich and full-bodied taste that highlights its umami, making it popular. Its dark green liquor is also beautiful, making it a visually enjoyable cup. With Ms. Hasegawa's commentary, you can experience how the taste and aroma of the same new tea vary greatly due to differences in climate, topography, and processing methods of the producing regions.

At the roadside station "Ocha no Kyoto Minamiyamashiro Village" adjacent to the hotel, you can also enjoy sweets and drinks made with local tea leaves, "Muracha." After delving into the profound world of tea at the event, explore the unique tastes and products of Minamiyamashiro Village at the roadside station. Combined with a stay, you can slowly savor a moment of travel enveloped in tea culture during the most beautiful season of fresh greenery. Please come and experience a special moment that can only be found in the tea-producing region of Minamiyamashiro Village.