Tea picking experience event at Ohito Farm


Izunokuni City, Shizuoka Prefecture
Enjoy tea picking, processing, and tasting

On May 13, fourteen people, including families from Shizuoka and Tokyo, participated in the “Nature Farming Tea Picking Experience” at Ohito Farm. They processed the tea leaves picked in the MOA Nature Farming Method tea plantation and experienced making instant Sencha. The Ohito Farm provided a relaxing time for the participants to enjoy the color, aroma and taste of tea leaves with all five senses, including the scenery of fresh green mountains and tea plantations, and was an opportunity for them to reconsider the Japanese culture of sencha while tasting the Nature Farming tea. It was held with such a desire.



Unfortunately, it rained but the rain stopped when it was time to pick the tea leaves while listening to explanations from the farm staff. Tea leaves were steamed in a private kitchen on the farm, and each group heats them on an electric griddle to remove the moisture while experiencing hand kneading. Their eyes widened as they watched the fresh yellow-green leaves grow darker and more fragrant. In between processing, some people changed into the prepared tea-picking costumes and took commemorative photos.



They immediately poured hot water over the finished tea leaves and tasted the tea. Comments included: “I enjoyed the fresh taste of the tea,” “The fragrance of the tea is so pleasant.” They all enjoyed the tea with tea-infused rice flour cookies. They even drank and compared the tea of each group and enjoyed the difference.



“I was able to enjoy the tea with all five senses, such as the changes in the color and fragrance of the leaves, the feel of the hands, and the sound and taste of pouring the tea. I was able to experience everything from harvesting to drinking, and I am very satisfied with the kindness of the staff.” “There are groups that use less hand-rubbing, and conversely, there are groups that use more hand-rubbing. I thought it was interesting to see the differences in flavor and aroma even though they were harvested from the same place.”



Sponsored by: MOA Nature Farming and Culture Foundation