Sustainability & Tea: Chagusaba

Let’s set the stage:

Shizuoka Prefecture. The agricultural heart of Japan along its East coast.

Over 160 years ago, long before modern fertilizers, pesticides, or industrial farming, farmers in Shizuoka developed a practice known as Chagusaba.

What the farmers of that time lacked in modern technology, they more than made up for with wisdom, passed down for generations. They discovered that by taking cuttings of dried grasses and other plant material and laying it along the ground where their crops grew, they could return organic matter to the soil, retain moisture, regulate soil temperature, and even protect the soil from erosion. 

This technique became known as Chagusaba, which literally translates to “tea grass place,” referring to the grasslands providing their material for the tea fields.

So where does the sustainability part come in?

Well, Chagusaba isn't just about what happens in the tea field, it's about creating harmony with the entire ecosystem around it.

The mulch used in the tea fields comes from the natural grasslands surrounding the farms. By regularly cutting and harvesting these grasses, farmers prevent the land from becoming overgrown with shrubs and trees, helping to preserve a unique habitat for local plants and insects.

In fact, Chagusaba landscapes in Shizuoka are home to several rare and endangered species of plants and insects. As traditional grassland management has declined in some areas, continuing Chagusaba helps preserve these habitats and the biodiversity that depends on them.

And where do we come in?

Well, we continue to source our matcha (and other teas) from Shizuoka because farmers there actually continue to use Chagusaba today- and they’re one of the only regions in Japan that still do! In fact, they’re even continuing to evolve the practice, with some farmers we met reusing tea leaves that were burnt during the production process as mulch, giving what would otherwise be a waste product a second life while returning organic material to the soil.

The farmers, more than anyone, understand the importance of their work, as well as the direct effect that their farming practices have on their land and local environment. We’re so lucky to have the opportunity to work with them and source their incredible teas, and we hope that this gives you a little more insight into what goes into every cup! So next time you enjoy your morning matcha or evening hojicha, we hope you remember chagusaba!