When purchasing tea at Sanchi Cafe Chanon, the tea producers themselves visit the tea brewery and bring in samples.
Our purchasing staff and producers communicate directly with each other to reach a common understanding and ensure quality remains consistent, while also considering together how to make even more delicious tea.

With our business partners, we sign a "Rough Tea Safety Pledge" that specifies the items related to tea safety, such as not using any fertilizers or pesticides other than those specified by law.
In addition, we keep records of all our products to show which tea plantation they were grown in and how they were managed (such as the use of pesticides) (traceability system).
Before finishing and manufacturing the tea, we check the recorded information again to make sure there are no problems before selling it as a Sanchi Cafe Chanon product.

Once the purchase is confirmed, the tea is transported to our tea-specific refrigerated warehouse on the same day and stored at approximately 5°C to maintain the freshness of the tea.

Sanchi Cafe Chanon uses the FSSC22000 system to manage production and hygiene to ensure consistent quality tea.
We also document and manage our daily work so that we can make improvements immediately when problems or malfunctions occur.

We aim to operate a sustainable business that is considerate of the natural environment.
In order to meet the wide range of customer demands, we have also been certified to handle organic JAS tea.

At Sanchi Cafe Chanon, we purchase tea from producers, finish and grind it in our own factory, and handle everything from packaging to the final product.
The factory is fully equipped with air showers to prevent foreign matter from entering, and workers' appearances are thoroughly checked and they wash and disinfect their hands.
In addition to visual inspection, we also take thorough measures against foreign matter using magnets and foreign matter removal machines.

The finished tea is immediately vacuum-treated to block out the three main causes of tea deterioration: oxygen, humidity, and light, preventing oxidation, odor transfer, and discoloration.
After that, we store them in our own refrigerator and pack them according to customer orders.

Sanchi Cafe Chanon's products are finished by experienced tea masters, based on the various opinions of the staff.
The tea changes in taste depending on how it is prepared, and the chef uses his own tongue to check this and adjusts the heat delicately.
From experienced tea masters to young technicians, the tea at Sanchi Cafe Chanon is supported by many staff members.

In addition to using traditional sensory testing based on human taste, we also use machines to analyze the ingredients, allowing us to numerically control the taste of the tea.
Because tea is an agricultural product, no two teas are exactly alike. However, by blending several types of tea, it is possible to maintain a consistent taste, aroma, and composition as a product. By analyzing and comparing the ingredients using machines, it is possible to produce a more reliable quality.