Shuya Ogasa

I come from a family that has been making tea in the mountains of Gokase, Miyazaki, for over a century. Growing up surrounded by this environment, I inherited not only the techniques of tea making, but also a deep respect for the land and the responsibility that comes with it.

One story that has always stayed with me is that of my predecessor, Naoichi Ogasa. At a time when the quality of kamairicha varied widely from producer to producer, he sought to create consistency and elevate its standard. His answer was to invent the Ogasa-style pan-firing machine, a breakthrough that helped refine the production of this traditional tea. For his contribution, he was awarded the Medal with Yellow Ribbon in 1956.

Since then, each generation, including mine, has continued to build on that foundation. Our teas have been recognized at a national level, including the Minister of Agriculture, Forestry and Fisheries Award, and more recently, our fields received JAS Organic certification—something that reflects our commitment to working in harmony with nature.

Gokase is not an easy place to grow tea. The terrain is steep, the fields are small, and winters can drop to –10°C. These conditions limit production and shorten the lifespan of the tea trees. But at the same time, they allow us to cultivate tea without pesticides, letting the plants grow slowly and develop deeper, more expressive flavors.

Today, I work only with tea leaves grown in our own organic fields, and continue to use the traditional pan-firing method that has been passed down through generations. Each batch takes time, but it is in that time that the aroma and character of kamairicha truly come to life.

For me, making tea is not just about preserving tradition. It is about carrying it forward in a way that remains honest to the land, the people, and the craft. I hope to continue creating tea that can only be made here—tea that tells the story of where it comes from.