Chagusaba tea farming is a traditional agricultural method in Shizuoka Prefecture, Japan. This technique combines tea cultivation with grassland management to enhance biodiversity and improve soil health. However, the practice faces significant challenges, including an aging farmer population and declining interest among younger generations.
Kazuhisa Sugimoto, a 75-year-old tea farmer in Kakegawa, Shizuoka, exemplifies the dedication required for the method. He manages an 18,000-square-meter tea field using the chagusaba approach. Farmers allow native grasses, such as silvergrass and bamboo, to grow between tea rows. In autumn, they harvest and dry these grasses, then use them as mulch to enrich the soil and improve tea quality.
Despite its environmental benefits, the practice is labor-intensive. Farmers manually cut and process the grass, which demands significant time and effort. Consequently, many younger individuals hesitate to adopt it, causing the number of practitioners to decline. According to the Shizuoka Chagusaba Farming Method Promotion Council, chagusaba farmers dropped from 582 in 2015 to 302 in 2024.
The aging population of farmers further threatens the method’s continuity. Many practitioners are elderly, and without younger successors, the survival of this traditional technique is uncertain. Sugimoto, whose sons chose careers outside agriculture, worries about the future of chagusaba tea farming.
Consumer preferences have also shifted, favoring convenience and lower-priced tea products. This trend reduces demand for premium, sustainably produced tea, making it financially difficult for farmers to continue the labor-intensive practice.
In response, efforts are underway to support the tradition. Educational programs aim to teach younger generations about its cultural and environmental importance. Additionally, initiatives are exploring market incentives to make sustainable practices more financially viable.
In summary, chagusaba tea farming faces serious challenges due to demographic changes and evolving consumer habits. Supporting and revitalizing this traditional method is essential to preserve Shizuoka’s agricultural heritage and biodiversity.
