In a small plot in front of the Kouminkan in Wazuka, tea seedling cultivation began in 2019. The site was previously an established tea field growing the cultivar Yabukita. In 2022, the field underwent a full reset as part of a replanting process, including controlled burning (noyaki/野焼き) to clear residual vegetation and prepare the soil for a new cultivation cycle.
The current planting consists of Ujihikari propagated from cuttings sourced from a tea farmer in Erihara (撰原). Seedlings were raised using a vinyl-covered nursery system, which maintains internal moisture circulation with minimal irrigation. They were grown under controlled conditions during the first year and transplanted outdoors in the second year using soil consistent with the field environment to reduce transplant stress. 
From 2022 to 2026, the field has remained in an establishment phase, characterized by gradual growth and supplementary planting to improve uniformity.
This beautiful book follows the story of this tea field through its renewal and establishment, combining a visual timeline, detailed explanations, and beautiful imagery from the field. It offers a glimpse into the many years of work, care, and patience involved in creating a new tea field.
About the author
This project was created by Ching Yun HSU (Obubu Intern #221) from Taiwan as part of her internship project at Obubu. Through documenting the field’s development, Ching explored tea cultivation as a long-term ecological process, from propagation and field preparation to the gradual establishment of young tea plants.
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