About Chagusaba

In the rolling hills of Japan's Shizuoka region, which is considered one of the country's most important tea-growing areas, you will find an ancient method of farming that not only nourishes the soil but also refines the character of the tea - the Chagusaba method. This traditional practice, which has developed over centuries, has a very special effect on the quality of the tea and also contributes to sustainable agriculture.

Chagusaba, which translates roughly as "tea grass field", describes an agro-ecological technique that essentially involves embedding cut grass in the tea fields. This serious care of the land goes beyond mere agriculture; it is an act of harmony between man and nature. The area surrounding the tea fields is planted with special grasses and shrubs, which are then cut in the fall and laid out between the tea bushes. This dense layer of organic material acts as a natural mulch layer.

The benefits of this method are manifold. Firstly, the mulch layer regulates the soil temperature and moisture. In the hot summers, it protects the roots from excessive heat, while in winter it provides gentle insulation. This promotes the growth of vigorous plants and contributes to the health of the entire ecosystem. At the same time, the organic layer slows down the soil's erosion processes and enriches it with nutrients as the grass decomposes.

In addition, the Chagusaba method makes a valuable ecological contribution by promoting the biodiversity of the region. The grass species planted between the tea fields provide a habitat for a variety of insects and small animals, which in turn create a healthy balance between pest control and biodiversity.

But perhaps the most valuable contribution of the Chagusaba method lies in the refinement of the tea flavor. The transformation of nutrients in the soil and the gentle supply of nutrients result in the tea leaves developing distinctive aromas that are typical of the Shizuoka region. The characteristic, multi-layered taste of tea cultivated using this method is characterized by its natural sweetness and subtle umami notes, which clearly express the benefits of artisanal cultivation.

In 2013, the Chagusaba method was recognized by UNESCO as intangible cultural heritage, which underlines the uniqueness and cultural significance of this practice. This recognition not only serves to preserve these time-honored techniques, but also to promote sustainable cultivation methods that are in harmony with the environment.

The Chagusaba method symbolizes the deep Japanese appreciation for nature and tradition while shaping the future of tea cultivation in a sustainable way. It is an exquisite example of how centuries-old wisdom and modern demands for quality and environmental awareness can work in harmony.