Introduction
One gentle day in March, with the first signs of spring in the air,
I made a decision that would change the course of my work with green tea.
Until now, I’ve been deeply involved in product planning and branding—sharing the appeal of Kagoshima green tea with audiences in Japan and abroad. Through my work in city government, countless on-site visits, conversations with tea masters, and more tea tastings than I can count, I’ve gained confidence in what I do.
But then one day, it hit me:
“Have I ever truly seen where green tea is born?”
From Planner to the Tea Fields – Stepping Into the Source
Kagoshima is one of Japan’s largest tea-producing regions, alongside Shizuoka.
The desire to be directly involved in tea production, grounded in the rich soil of this region, grew stronger each day.
Then, by chance, I stumbled upon a listing: a local tea farmer looking for short-term help.
Just three mornings a week.
“Perfect,” I thought. “It won’t interfere with my main work—and this feels like the right first step.”
So I applied immediately.
(Okay, I’ll admit—earning a little side money was also a small incentive, haha.)
My First Interview – And a Glimpse Into the Industry’s Reality
Today, I had the interview.
We met near the tea fields, and the farmer generously took the time to speak with me.
What struck me most was the serious challenges the industry is facing:
- A shrinking workforce as fewer young people enter agriculture
- A growing global demand for matcha shifting production away from sencha
- Dangerous and physically demanding fieldwork
He said, “Sencha is delicious and culturally valuable, but if that’s all we rely on, we’ll be left behind.”
As someone who loves the clean, refreshing taste of sencha, hearing that made me feel a little sad.
Starting in April – A Hands-On Season in the Tea Fields
Beginning in April, I’ll be working three mornings a week in the tea fields—experiencing tea cultivation, harvest, and processing firsthand. I’ll continue through to the autumn-winter bancha harvest in November.
How is tea truly made? How does it get from the field to your cup?
I’ll be documenting that journey in real time, from the front lines.
What to Expect from This Blog
Moving forward, this blog will focus on the tea production process—sharing real, on-the-ground discoveries, insights, and learnings from my time in the fields.
Whether you’re wondering “How is green tea made?” or curious about the difference between sencha and matcha, I hope to make this a space that both tea lovers and international readers can enjoy.
Bringing you the world of authentic green tea—from the ground up.
Stay tuned for the next post!
For those who wish to experience authentic Kagoshima Sencha,
please visit our dedicated page.
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