Takagi Bancha Farm
Passing on the culture of bancha tea-making to future generations
My encounter with Kamikatsu Awa Bancha
After graduating from university, he worked in the sales department of houses in Tokushima and then moved to Tokyo at the age of 26. He met someone by chance and became an assistant to an art dealer. After eight years, he returned to Tokushima.
On the day he returned, he happened to see an article in the Tokushima Shimbun newspaper recruiting for agricultural vocational training, which struck a chord with him, so he applied and participated.
During my university days, I joined a seminar on regional economics, agriculture, fisheries and ecology, and I had long been interested in agriculture as a profession that could be continued regardless of age and that allowed me to run my own business.
In 2010, I was sent to the home of Kimiko Yamada, a cheerful 70-year-old grandmother who grew Awa Bancha tea. On the first day, it was a rainy day and I had to mow the grass all day long. I remember it being a very hard day.
Finally, in July, I experienced tea picking and tea growing. I felt that the process of making Kamikatsu Awa Bancha, such as picking, boiling, rubbing, and drying, was all mysterious work. I became interested in tea growing, and it didn't take long for me to decide that I wanted to become a bancha farmer.
Yamada-san is now my important teacher in making Awa bancha tea.
During the same agricultural vocational training period, I had another encounter. One day, I started working part-time at Bando Foods, and even though it was only for a short time, the president, Bando Takuyasu, was very considerate of me. After a while, when I told him that I wanted to become an Awa Bancha farmer, he introduced me to the owner who had a field that I could use freely.
Mr. Bando is my second master in making Awa bancha tea.
Became independent as an Awa Bancha farmer
In May 2011, he decided to open his own business.
The first year was a constant struggle. Although he started making bancha tea, he had no machinery or know-how. Just when he was at a loss, Mr. Bando, mentioned above, offered him a hand.
By using the idle time when the machine was not in use, I managed to make tea. The yield in the first year was 40 kg, or 200 liters. It was only about 1 to 1.5 barrels.
Rather than being taught the know-how of tea making, I learned a lot by watching the artisanal Bancha farmers. I learned a lot from Mr. Bando in particular.
I still vividly remember that the tea-making facilities and machinery were all well-maintained, and perhaps reflecting that environment and their passion, the tea was very tasty with very little impurities.
This year marks the 14th year since I became an independent bancha farmer, but at first I couldn't make a living from just growing my own tea, so I helped other bancha farmers while perfecting my own way of growing tea. It's only been in the last two or three years that my tea production has stabilized, and I'm finally able to devote myself solely to growing my own tea.
The appeal and achievements of bancha cultivation
The best part about making bancha is when I get an order from my two masters. It gives me confidence and pride that I am recognized.
The hardest part was when I first went independent, I spent sleepless nights anxious about whether I could make a living in this situation or whether I would be able to sell even one product. Now, it's a fond memory.
Current harvest volume *2023 latest version
600 km. They manage and operate five fields, mainly in the Nojiri area of Kamikatsu Town. The size of each field is about 1 tan (6 tan).
Currently, sales are split 50% within the prefecture and 50% outside the prefecture, with most of the sales being to corporations.
Sales destinations include supermarkets, restaurants, tea specialty stores, trading companies, etc.
It is also available at Awai Shoten.
