A “Chashi” is a professional tea specialist who possesses highly refined sensory skills that allow them to distinguish the aroma and flavor of tea and accurately identify its origin and variety. Using delicate senses — sight, touch, smell, taste, and hearing — they carefully select and blend tea leaves, guiding them into their final product. Their expertise is formally recognized through ranks awarded at the National Tea Appraisal Skills Competition, an authoritative contest that evaluates Japanese tea tasting and appraisal abilities. Based on performance, participants are granted ranks from First Dan to Tenth Dan. At Ichikawaen, ten “Chashi” are currently dedicated to crafting exceptional green tea.
In assessing a “Chashi” skill, the ranking system serves as a useful benchmark. Winners of national competitions are publicly recognized with the Minister of Agriculture, Forestry and Fisheries Award, and become highly respected figures in the tea industry. Winning the 2013 competition was a source of great confidence for me. However, I regard it only as a milestone along the way.What truly matters is maintaining a flexible mindset and cultivating the ability to adapt to the ever-changing nature of tea. To always seek to understand tea—that is essential. Never forgetting the spirit of a beginner is the foundation for continuous growth as a “Chashi”.
In general, not many people truly understand what a “Chashi”—an award winning “Chashi” who has been recognized in professional competitions.—does. These days, fewer people brew tea in a teapot, and many see tea simply as something to drink from a plastic bottle. As a result, I feel that “Chashi” are becoming increasingly distant from everyday life. That is precisely why we must continue to refine our craft. Relying on our most powerful tool—our sense of smell—we judge the quality and finish of tea throughout the production process.
The eyes and hands merely support what the nose perceives. By consciously sharpening my awareness of “aroma” in daily life, I am constantly testing and training myself as a “Chashi”.
When crafting tea, the most critical aspect is how attuned I remain—how receptive I can be to the subtle shifts in the environment. For instance, it's about noticing the slightest change in the sound of the machinery. Even a marginal difference can lead to inconsistencies in the final quality.
This level of delicacy brings a certain weight to the work, but I choose to embrace it as a positive pressure that keeps me focused and moving forward. I strive to keep my senses sharp, worthy of a Tea Master, and to never lose the humility to learn from the tea itself. Each day is a step toward further refining my craft.
Ichikawaen “Chashi” achieved individual first place at the “National tea Appraisal Skills Competition” for two consecutive years—an unprecedented accomplishment in the history of the industry. Today, our “Chashi” hold advanced professional ranks, demonstrating their expertise and earning deep trust within the tea manufacturing community. A Tea Master who wons National Tea Appraisal Skills Competition is called “Chashi” in our company.
“For the smile that comes with each cup”—this phrase represents not only our company philosophy, but also the personal conviction of every “Chashi” at Ichikawaen. We believe that true quality is not merely a result, but a way of life. With deep respect for nature and unwavering dedication to every single tea leaf, our “Chashi” continue to refine their skills day after day.
A total of 140 “Chashi” , selected from 13 organizations representing major tea-producing and tea-consuming regions across Japan, compete in evaluating the origin, variety, and harvest season (first, second, or third flush) of teas by examining and tasting the leaves. It is, in essence, the “Olympics of Chashi”.
