At the Kanaya Tea Research Station (Shizuoka) and the Makurazaki Tea Research Station (Kagoshima), we conduct research aimed at ensuring the sustainable production of Japanese tea and enhancing its international competitiveness.
Our core research areas include the breeding of new tea cultivars that combine high quality, high yield, and resistance to diseases; the development of labor-saving and environmentally friendly cultivation practices and pest and disease management technologies; and the establishment of objective methods for evaluating tea quality.
In addition, to strengthen the global presence of Japanese tea, we actively participate in international activities, such as those of the ISO Technical Committee on Food Products, Subcommittee on Tea (ISO/TC34/SC8) and the FAO Intergovernmental Group on Tea (FAO-IGG on Tea). Through these activities, we contribute to rule-making processes while disseminating and collecting information relevant to the international tea sector.
