It has been three years since I started managing my own fields. I produce so-called pesticide-free tea, which I started because “pesticides cost a lot of money, so I don’t (or can’t) do it.
In the first year, we made sencha, gyokuro, and tencha and had a tea picking experience, and in the second year, we made gyokuro and black tea.
In the third year, we will make Tencha (the raw material for Matcha), and we will challenge ourselves to see what kind of tea we can make.
The view of the new shoots is really beautiful.
This year, rain was forecasted on many of the mowing days, so we had to change the days and mow after the rain had stopped, which was quite difficult.
This year was a challenge to see if we could produce good teas even with “pesticide-free” teas if we were creative.
We also did our best to adjust the coverings to get gyokuro for the hand-rolling experience, which resulted in good raw tea.
It is a refreshing and easy-to-drink gyokuro. Please try the 2-hour making hand rolled tea experience using it.
In terms of Tencha, we were able to produce good tea this year.
I am very happy that this tea was highly rated.
Each of them is a different variety, but they were all picked in good season.
Next year, I will take full advantage of my newfound knowledge and make some amazing teas!