地域観光資源の 多言語解説文データベース

Growing and Harvesting Green Tea in Ureshino

The tea plant (Camellia sinensis) belongs to the evergreen Theaceae family and grows leaves year-round. The process of producing tea leaves suitable for brewing is therefore also spread over the entire year.

From Summer to Winter

The first stage begins in August with a period of maintenance to ensure good harvests the following year. The soil’s condition is checked and restored to a state suitable for tea cultivation. Fertilizer is added to help the soil absorb necessary nutrients, and areas impacted by the previous harvest are ploughed to loosen and aerate the soil. Work is also undertaken to reduce the impact of insects and diseases, so that parent leaves for new tea will flourish during the coming year.

In September, the leaves are monitored and pruned to prevent them from being damaged. Further “autumn pruning” takes place once temperatures drop to encourage new leaves to sprout once temperatures drop to between 18 and 19°C in October. The timing of this pruning is crucial to ensuring the highest quality of tea.

As temperatures drop further in November, work is carried out to protect the roots from the winter cold. A common method is to cover the soil and roots with rice straw collected from the recent harvest in nearby paddy fields. The rice straw also helps suppress weeds and retain water in the soil.

Winter is also an opportunity for the grower to contemplate the long-term prospects for each tea plant. Tea is usually first harvested from a plant four years after the seedling starts to grow. A stable yield is typically achieved between the seventh and tenth years. As the plants grow taller each year, they are trimmed at the trunk every five years around 30 to 50 centimeters above the ground to promote sprouting. Plants over 35 years old are replaced.

Preparing for Ichibancha

“Spring pruning” begins in February in preparation for the first harvest of tea (ichibancha). This helps ensure that old tea leaves are not mixed with fresh leaves at harvest time. As temperatures begin to rise again in March, the plants start to sprout new leaves. The timing depends on the location, and the task of the farmer is to monitor the fields to check for sprouting leaves. Small fans are placed around the fields to circulate air so as to prevent frost damage when the air temperature drops. Seedlings are planted in fields dedicated to growing new plants.

Toward the end of April, the machines used to process the tea leaves are inspected ahead of the first harvest. Leaves start to open, with the timing varying from farm to farm. A black net is placed over the tea plants 10 days prior to harvesting. This allows farmers to adjust the amount of sunlight, darkening the green color of the tea as well as enhancing its flavor. Fertilizer is added once more to the soil.

First, Second, and Third Harvest

The first harvest in Ureshino is traditionally scheduled to peak in early May. Once picked, the tea leaves must be processed immediately, since their quality will quickly deteriorate. The harvesting and processing cycle repeats every few hours to ensure the leaves remain fresh. Tea farms in Ureshino are located at varying altitudes, so timing is crucial to producing high-quality tea while minimizing waste. If a plant at this stage is found to be unhealthy, it may be uprooted.

The second harvest is typically scheduled for mid-June to early July. As with the first harvest, the plants are covered with a black net to adjust the amount of sunlight. The timing for picking the leaves is also carefully monitored. The leaves picked in this harvest are used to produce black as well as green tea. Tall plants are pruned around this time to minimize the risk of damage from pests.

The third and final harvest of the year takes place from late July to mid-August. Once it is completed, the tea season in Ureshino is declared over, and the cycle begins again for the following year’s harvests.

嬉野綠茶的栽培與採收

茶樹屬於山茶科常綠植物，葉子全年可生長。因此，生產適合沖泡的茶葉這一工作也貫穿全年。

從夏天到冬天

茶葉種植的第一階段從每年8月開始，這段時間主要是對茶樹進行養護，以確保來年能有好的收成。在此期間，需要檢查土壤狀況並加以調整，使之恢復元氣，以利來年茶樹種植。施肥可為土壤補充必要的營養元素，前一季採收過茶葉的區域則需要鬆土通氣，同時還要做好病蟲害防治工作，這樣母株才能在來年長出茂盛的新葉。

9月份開始，要觀察並修剪枝葉，以防植株受損。進入10月以後，一旦氣溫下降到18°C到19°C，就要展開「秋剪」，以促使新葉發芽生長。為了確保來年茶葉達到最高品質，這輪修剪的時機至關重要。

11月，氣溫進一步降低，工作重點轉至保護樹根免受冬寒侵害。通常的做法是收集附近稻田裡收割後的稻草，覆蓋在土地和樹根處。稻草既可抑制雜草生長，又有助於土壤保水。

對於茶農而言，冬季也是考量不同茶樹各自長期收益的時機。從育苗開始，茶樹需要4年時間才能開始採收。通常，第7到第10年是一個穩定的產出階段。茶樹不斷生長，因此每五年就要在距離地面30到50公分的高度上進行修枝，超過35年的植株則需要被替換。

「一番茶」的準備工作

每年2月是「春剪」的時候，這是為第一批春茶（「一番茶」）的採收做準備，能防止採收時難以區分老葉與新葉。進入3月，當氣溫開始升高，茶樹便會陸續綻放新芽。具體時間取決於地理位置，而茶農的職責就是要對茶田勤加勘查，檢查新葉生長狀況。此時茶田邊會安放小風扇，幫助空氣流通，防備氣溫回跌時造成霜凍災害。茶樹苗也需要在這段時間被移入專門培育新植株的田裡。

臨近4月底時，就要檢查採茶的機械裝備，為全年的第一次採收做好準備。這期間，新葉逐漸長開，具體時間每片茶園都不同。在正式採收前十天，茶農們會為茶樹上罩上一張黑色的網，藉此調節茶葉所接收到的日照總量，從而加深茶葉顏色，提升香氣。同時，還要再往茶田裡施一次肥。

三季採收

傳統上，嬉野地區的第一次採收高峰是在5月上旬。採下來的茶葉需要立刻加工，否則茶葉的品質就會迅速下降。採收與加工的生產線以每幾個小時一輪的頻率不斷重複，以確保茶葉的新鮮度。嬉野的茶田所處海拔高低不一，因此，把握時機是確保高品質茶葉生產以及提高效率的關鍵。如果有茶樹在這個階段被判定為不健康，很可能就會被連根拔除。

第二次採收通常在6月中旬至7月上旬。和第一次採收一樣，茶樹也要提前覆上黑網調節日照，採摘的時機需要細心觀察管控。這一次採收的茶葉可製成綠茶，還可用於加工紅茶。這段時間，需對過高的植株加以修剪，儘可能減少蟲害風險。

全年第三次，也是最後一次採收，是在7月下旬至8月中旬。這次採收結束後，當年的嬉野茶葉季便宣告結束，開始進入下一年的種植週期。

嬉野绿茶的栽培与采收

茶树属于山茶科常绿植物，叶子全年可生长。因此，生产适合冲泡的茶叶这一工序也贯穿全年。

从夏天到冬天

茶叶种植的第一阶段从每年8月开始，这段时间主要是对茶树进行养护，以确保来年能有好的收成。在此期间，需要检查土壤状况并加以调整，使之恢复到适合茶树生长的状态。施肥可为土壤补充必要的营养元素，前一季采收过茶叶的区域则需要松土通气。同时还要做好病虫害防治工作，这样母株才能在来年长出茂盛的新叶。

9月份开始，要观察并修剪枝叶，以防植株受损。进入10月以后，一旦气温下降到18°C到19°C，就要开始“秋剪”，以促使新叶发芽生长。为了确保来年茶叶达到最高品质，这轮修剪的时机至关重要。

11月，气温进一步降低，工作重点转至保护树根免受冬寒侵害。通常的做法是搜集附近稻田里收割后的稻草，覆盖在土地和树根处。稻草既可抑制杂草生长，又有助于土壤保水。

对于茶农而言，冬季也是考量不同茶树各自长期收益的时机。从育苗开始，茶树需要生长4年之后才能开始采收。通常，第7到第10年是一个稳定的产出阶段。茶树不断生长，因此每5年就要在距离地面30到50厘米的高度上进行修枝，超过35年的植株则需要被替换。

“一番茶”的准备工作

每年2月是“春剪”的时候，这是为第一批春茶（“一番茶”）的采收做准备，能防止采收时老叶与新叶混杂难以区分。进入3月，气温开始升高，茶树便会陆续绽放新芽。具体时间取决于地理位置，而茶农的职责就是要对茶田勤加勘查，检查新叶生长状况。此时茶田边会安放小风扇，帮助空气流通，防备气温回跌时造成霜冻灾害。茶树苗也需要在这段时间被移入专门培育新植株的田里。

临近4月底时，就要检查采茶的机械装备，为全年的第一次采收做好准备。在此期间，新叶逐渐长开，具体时间每片茶园都不同。在正式采收前10天，茶农们会为茶树罩上一张黑色的网，借此调节茶叶所接收到的日照总量，从而加深茶叶颜色，提升香气。同时，还要再往茶田里施一次肥。

三季采收

传统上，嬉野地区的第一次采收高峰是在5月上旬。采下来的茶叶需要立刻加工，否则它们的品质就会迅速下降。采收与加工的生产线以每几个小时循环一次的频率不断重复，以确保茶叶的新鲜度。嬉野的茶田海拔高低不一，因此，时机的把握是确保高品质茶叶生产以及提高效率的关键。如果有茶树在这个阶段被判定为不健康，很可能就会被连根拔除。

第二次采收通常在6月中旬至7月上旬。和第一次采收一样，茶树也要提前覆上黑网调节光照。采摘的时机需要细心观察把控。这一次采收的茶叶既可制成绿茶，也可加工为红茶。这段时间里，还需对过高的植株加以修剪，尽可能减少虫害风险。

全年第三次，也是最后一次采收，是在7月下旬至8月中旬。这次采收结束后，当年的嬉野茶叶季便告结束，开始进入下一年的种植周期。