Farm tour

[Farm Tour] Ikuetsu Farm <Fujieda City, Shizuoka Prefecture>

<br>• Tea making <br>• Farm tour <br>• Ikuetsu <br>• Fujieda <br>• Shizuoka

[Farm Tour] Ikuetsu Farm <Fujieda City, Shizuoka Prefecture>

I visited a senior tea farmer of Hideaki Natural Farming and visited Mr. Ikukoshi, a pioneer of tea farmers of Hideaki Natural Farming, and went to Shizuoka Prefecture.It was last spring that Mr. Ikukoshi came to our tea plantation.At that time, I was worried about how to maintain the vigor of tea by natural farming, but I couldn't accept the advice I received at that time, so I actually went to see it this time.Tea plantation in the mountains In the morning, we meet at the water wheel village in Fujieda City, Shizuoka Prefecture, and head to Mr. Ikukoshi's tea plantation.I changed from a van to a box van and climbed a narrow mountain road.There are some steep spots in our tea plantation, but it takes about 15 minutes to climb a narrow narrow mountain path.Originally, there was a tea plantation managed by Mr. Ikukoshi using natural farming in an area where organic farming was popular.A beautiful tea plantation in a nice place to keep the tea trees vibrant by natural farming.There was a natural farming tea plantation that was almost as energetic as the conventional farming method.I visited in the middle of September. He said he was mowing and weeding for the autumn bancha harvest starting in October.Ikuetsu Farm's Harvest Schedule Ichibancha (early) Sencha Ichibancha (middle) Tea Ichibancha (slow) Hojicha Medium-cut or stand-cut 9nd tea is cut off without harvesting Akibancha Bancha → Hojicha About 10 kg per roll I was surprised at the high yield of being able to harvest with fresh leaves, and learned about the cultivation schedule for the year.After the first tea was finished, all the leaves were dropped once and returned to the land as organic matter.So that's it.Actually, I was convinced that March is better if you want to cut it off.I had had Mr. Ikukoshi's hojicha somewhere else before, and I was surprised at its refreshing taste.That must have been the best Hojicha.Tour of the tea factory We went down the mountain to visit Mr. Mizukimura, who is contract processing of Mr. Ikukoshi's black tea.This time, I didn't process the factory because of the off-season, but I was shown the equipment with its huge processing capacity, which can accept 2 tons of fresh leaves per day.I had heard in Nara that there is a machine called "Date-style" that specializes in black tea for making black tea, but it was exactly that Date-style machine that I met Mr. Mizukimura.I was overwhelmed by the array of machines.New tea will start in Shizuoka from the end of April.New tea will start in the mountains of Nara from the end of May.Due to the difference in climate, there is a difference in harvest for a month.Warm Shizuoka and cool Yamato Kogen.For me, who prefers a warm climate, Shizuoka is truly a paradise.At the same time, I thought that I should be able to make good tea in cold places.          

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