August 2024 Newsletter

Rice Harvest Before the Big Typhoon ( Daiki T.)

On August 24, 2024, we completed our fourth rice harvest. This year, the temperatures were unusually high, and compared to our usual harvest period in mid-September, we harvested much earlier. However, as this is our fourth year, I have become quite accustomed to working in the rice fields. As a result, we were able to harvest a significantly larger amount of rice—815 kg compared to 620 kg last year.

The main reason for this increase was the successful planting. In the rice fields, if weeds dominate, they absorb a large amount of nutrients, drastically reducing the yield. It’s crucial to cultivate the rice healthily early on to create an environment where weeds find it difficult to grow.

This year, I levelled the fields multiple times and personally planted the rice, ensuring that the seedlings were planted evenly and without gaps. This meticulous planting allowed the rice to grow steadily. In 2023, a frost hit the day after planting, severely hampering the initial growth of the seedlings. Therefore, this year’s warm climate significantly contributed to the growth of rice.

We had originally planned to harvest on 27 August 2024, but with the sudden appearance of the intense Typhoon No. 10, which posed a potential threat, we urgently arranged for a larger machine with an operator to quickly complete the harvest before the typhoon arrived. If a typhoon hits before harvesting, the rice can fall over, making the harvesting process extremely time-consuming. Additionally, fallen rice that touches the ground may sprout, greatly reducing its quality. Therefore, if possible, it’s standard practice to complete the harvest before a typhoon.

Although I would have enjoyed doing the harvesting myself, considering the potential reduction in yield and the risks involved, I believe our decision was the right one.

As the saying goes, “Work during good weather, read during rain,” and farming has truly made me realize the importance of weather. I am filled with joy that we were able to complete the harvest safely and look forward to challenging myself again next year.

I am also considering trying the Aigamo farming method, which might be enjoyable. The Aigamo method involves using ducklings that feed on weeds and pests, allowing for pesticide-free cultivation. However, I would need to protect the ducklings from crows and kites, and before the rice ears form, I would have to remove the Aigamo from the fields to prevent them from eating the rice.

About the Fields (Hiroki A.)

As we move into the latter half of August, the intense heat has finally started to subside. Around this time, tea fields are fertilized in preparation for next year’s first flush tea.

From summer through the following spring, tea plants absorb minerals from the soil and store them in their bodies until the first flush season. During the winter dormancy period, these stored minerals are converted into amino acids within the tea plants. When the first flush season arrives, these amino acids are transported to the new shoots of the tea plants. This is why the first flush tea is rich in amino acids and produces high-quality tea. Because the amount and quality of fertilizer used directly affects the quality of the tea, fertilization planning is extremely important in tea farming management.

At our tea plantation, we fertilize about three times a year, and all the fertilizers used are organic, not synthetic. Organic fertilizers have a larger volume than chemical fertilizers, which makes fertilization more labor-intensive. However, because organic fertilizers undergo chemical changes slowly and are absorbed gradually by the tea plants, they can continuously supply minerals to the plants, which ultimately makes them suitable for producing high-quality tea. Recently, nitrate pollution of groundwater has become a problem, but organic fertilizers are less likely to leach out due to rain and are less likely to contaminate groundwater and rivers, making them environmentally friendly.

This year, we significantly increased the variety of fertilizers used in our fertilization plan. Using a single type of fertilizer can provide the major elements (N, P, K), but it may result in an imbalance of other trace elements. By using a wide variety of fertilizers, we aim to balance the supply of these trace elements and create tea with a deeper flavor. While organic fertilizers are heavy and often have a strong smell, we fertilize with care and dedication to ensure that next year’s first flush tea will be even better.

Packed Tea for Everyone (Seiya H.)

Thanks to your support, we are able to pack a large amount of tea every day. While I usually make chocolate in winter, work in the fields in spring and summer, and handle tours in autumn, my main job throughout the year is packing matcha. This involves measuring out the right amount of tea, adding oxygen absorbers, and sealing the bags to preserve freshness.

For both sencha and matcha, exposure to oxygen and light can cause the aroma and green color to fade, so it is essential to keep them as vacuum-packed as possible when not in use. Additionally, heat can reduce freshness, so we always store the tea in a refrigerator.

On busy days, we may pack matcha in 1 kilogram units (about 500 packs), and when faced with such a large amount of matcha, it’s easy to forget that only 2 grams are needed for a single serving.

The busiest time for tea packing is usually during the new tea season, and we sometimes start packing tea as soon as the freshly harvested tea arrives. The aroma of the freshly opened new tea, whether from a new bag or a "tate" (a bag containing tea sent from the factory), is incredible, and the scent quickly fills the entire room.

Another enjoyable aspect of tea packing is tea blending. Before processing the tea into tea bags, I mix the designated amounts of different teas or combine tea with dried lemons, enjoying the aroma as I blend. Along with the scent of the tea, the delightful aromas of ginger and citrus also fill the room.