Sustainability in the Japanese Tea Industry

For centuries, Japanese tea has been cherished not only for its flavor and aroma, but also for the thoughtful craftsmanship behind every leaf. Today, the tea industry in Japan faces the challenge of producing tea sustainably in the midst of changing climate conditions and growing global awareness of environmental stewardship. From the fields to the factory, tea producers and farmers alike are finding ways to adapt and honor both tradition and the planet.

Water and Irrigation in Tea Fields

Tea plants thrive in Japan’s natural climate, and historically, rainfall has provided the water needed for their growth. Unlike crops that rely on frequent irrigation, most tea fields in Shizuoka and other regions do not have large-scale sprinkler systems installed. While some farms have adopted sprinklers for emergency use, watering even a modest-sized tea field is a significant undertaking.

To give perspective: a 10-are (about 0.25 acre) field requires around 5,000 liters of water to irrigate sufficiently. A standard water tank on a farm truck holds only 1,000 liters, meaning five trips would be required just to water that area. This makes regular irrigation impractical, and in most cases, tea farmers depend on rainfall.

However, with increasingly hot summers and reduced rainfall in recent years, tea plants face more stress during the growing season. Farmers are finding it more challenging to protect their crops from these climate extremes, and sustainability efforts in water management are becoming more important than ever.

Chagusaba: A Traditional Method for Sustainable Cultivation

One of the most distinctive and sustainable farming practices in Japanese tea is known as chagusaba, literally “tea grass fields.” Farmers grow and manage tall grasses, which are cut, dried, and spread as mulch between tea bushes. This practice improves soil fertility, regulates moisture, and suppresses weeds naturally—reducing the need for chemical fertilizers and herbicides. Beyond its agricultural benefits, chagusaba landscapes have been recognized as a Globally Important Agricultural Heritage System (GIAHS) by the UN’s organization, FAO, underscoring their cultural and environmental value.

Chagusaba also plays an important ecological role. Japan has lost more than 90% of its traditional grasslands, and many native grass species have disappeared from prefectures where they once thrived. By maintaining grass fields for tea production, chagusaba preserves biodiversity that might otherwise vanish.

However, like many traditional practices, chagusaba is under pressure. In recent years, the number of farmers managing tea grass fields has declined by nearly half. As labor and land use shift, this method faces an uncertain future—even as its benefits for both tea quality and the environment remain clear.

You can read more about chagusaba here [link].

Renewable Energy at Sugimoto Seicha

Sustainability is not only a matter of agriculture—it extends to how tea companies operate day-to-day. At our headquarters in Shizuoka, Japan, we have installed solar panels to harness clean, renewable energy. In addition, we have entered into a contract for electricity that is “substantially CO₂-free,” generated from renewable energy sources. This means that beyond self-generated solar power, the electricity we use is effectively sourced from renewable options, ensuring our operations align with a greener future.

Zero-Waste Approach to Tea Byproducts

One of the most remarkable aspects of tea production in Japan is its efficient use of resources. When fresh leaves are processed into aracha (crude tea), several byproducts are created—and nothing goes to waste. Stems are crafted into kukicha or roasted into hōjicha, fine leaf particles become konacha, and larger leaves are often cut and used for tea bags. Even coarse stems from autumn-harvested bancha are returned to the soil as compost, enriching the very fields where tea is grown.

This circular approach has deep roots in Japanese tradition. Even in daily life, used tea leaves have long been repurposed—such as drying them and sprinkling them on tatami mats before sweeping, where they help collect fine dust and freshen the room. In every stage, tea reflects a mindset of respect for resources and harmony with nature.

How Customers Can Support Sustainability

Sustainability does not end with just farmers and producers—it extends to how we enjoy tea at home. Here are a few simple ways tea lovers can contribute:

• Choose loose leaf tea: Loose leaf tea is not only flavorful, it is also one of the most sustainable options among non-water beverages. It typically takes just 3–5 grams of tea leaves to brew 6–30 ounces of tea (especially when re-steeped). By contrast, ready-to-drink beverages are essentially water packaged and transported—an 8-ounce cup of tea weighs about half a pound of water, but when brewed at home from leaves, only about 1/100th of that weight needs to be shipped. Compared with coffee, which requires 20–30 grams of beans per cup, tea also uses significantly less dry matter per serving.
  
  
• Use a reusable tea canister: Proper storage not only preserves freshness but also reduces waste compared to single-use packaging. (We recommend our Tsubame tins [link])
  
  
• Compost or repurpose used tea leaves: Spent leaves are rich in nutrients and can be composted, or even enjoyed in recipes such as chagara furikake (tea leaf seasoning) [link].
  

Looking Ahead

Sustainability in the Japanese tea industry is not a new concept—it is woven into centuries of agricultural wisdom and cultural practices. Yet as climate change brings new challenges, tea producers are innovating and adapting while continuing to value every drop of water, every ray of sunlight, and every leaf harvested.

By understanding these efforts and making small, thoughtful choices as consumers, we can help ensure that this legacy of respect for nature carries on for generations to come.