Takachiho matcha powder

Takachiho’s Tea Farming Heritage

Takachiho sits in the mountains of Miyazaki Prefecture on Kyushu Island, where tea cultivation thrives at elevations between 600 and 750 meters. This remote village specializes in kamairicha, a pan-roasted green tea that differs from steamed varieties common elsewhere in Japan. The mountainous terrain, traditional farming methods, and community-driven practices create a unique tea-growing environment recognized by the UN’s Globally Important Agricultural Heritage System.

Mountain Terraces and Natural Conditions

Tea fields cascade down mountain slopes in carefully constructed terraces that improve drainage and expose plants to filtered sunlight. Morning mist and fog blanket the region, creating high humidity that slows leaf growth and concentrates flavor compounds. The terraced layout isn’t just practical—it creates microclimates where air circulates freely, reducing disease pressure without chemical interventions. A 500-kilometer irrigation network feeds these fields while preventing soil erosion and landslides that threaten steep slopes.

The forest mosaic surrounding tea plantations mixes coniferous timber stands, broadleaf trees for shiitake cultivation, and evergreen species. This patchwork landscape provides organic material that enriches soil and stabilizes the microclimate. Farmers cut grass around fields multiple times per season, using the cuttings as cattle fodder in an integrated system that recycles nutrients back into the land.

Pan-Roasting and Processing Methods

Takachiho’s tea processing starts with pan-firing fresh leaves in iron pots rather than steaming them. This kamairicha method halts oxidation while creating ball-shaped leaves with a distinct roasted aroma. Small teams of farmers manage tea gardens using mostly organic fertilizers, avoiding pesticides and synthetic chemicals. The traditional approach produces limited quantities but maintains quality standards passed down through generations.

Tea masters in the region still use hand tools alongside modern tractors, balancing efficiency with craftsmanship. The pan-roasting technique requires constant attention to temperature and timing, skills that take years to develop. This processing style produces teas with nutty, toasted notes that differ from the grassy, umami-rich profiles typical of steamed teas.

Community Agriculture and Sustainability

Farming in Takachiho operates as a collective effort where families share maintenance of irrigation canals and terraced fields. The community performs traditional field burning cycles that restore forest areas after crop cultivation, rotating land use to maintain soil health. This system supports diverse agriculture—tea grows alongside rice paddies, shiitake logs, and pastures for wagyu cattle.

The village’s 12,000 residents maintain practices that blend tradition with modern needs. Shinto rituals like Kagura dances mark harvest seasons, reinforcing social bonds that keep farming knowledge alive. However, population decline threatens these traditions as younger generations leave rural areas. The GIAHS designation helps preserve farming methods by recognizing their cultural and environmental value, though it doesn’t guarantee their future.