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ZINE/ZAKKA/FREE PAPER/GALLERY/RISO GRAPH
SPECIAL INTERVIEW
Nobuyoshi Tajima
Nobuyoshi Tajima
SPECIAL INTERVIEW
August 3, 2022 (Wed.)
Interview: Rika Watanabe
Photo: Ryo Inoue
Served with flowing, gentle movements,
An elegant aroma and rich flavor.
Its rich flavor is so delightful that it will bring a smile to your face.
Yoshiki Tajima, who is both a tea master and a medicinal cuisine expert,
While advocating for tea and food pairings,
We are exploring the potential of Japanese tea to be passed on to future generations.
Eastern natural science
Among them,
The "something" you are looking for
I had a feeling that was the case.
What did you learn before becoming a tea master?
What kind of journey have you taken?
My junior and senior high school years coincided with the bubble economy. I somehow couldn't fit in with that carefree era, and I felt a sense of loneliness or emptiness. That's why I decided to go to the Department of Indian Philosophy in the Faculty of Letters at Toyo University. I felt like I could find the answers to life in native science. Although the classes themselves were interesting, I wanted to gain more practical "learning," so I transferred to Musashino Culinary School.
After graduating, I worked as a Japanese chef and then enrolled in the Beijing University of Traditional Chinese Medicine Japan Campus (now the Japan College of Traditional Chinese Medicine) because I wanted to deepen my knowledge of medicinal cuisine. In the kitchen, you can gain technical experience in things like grilling and frying, but it's difficult to learn systematically. At the Beijing University of Traditional Chinese Medicine Japan Campus, I was able to study not only medicinal cuisine but also traditional Chinese medicine (herbal medicine), acupuncture, moxibustion, and Qigong comprehensively. The concept of "Yin-Yang and Five Elements," which emphasizes balance without separating mind and body, resonated with me very well, and as a result, I obtained qualifications as an International Traditional Chinese Medicine Practitioner and an International Traditional Chinese Medicine Dietitian. I feel that this also led to my encounter with Chinese and Taiwanese teas.
What is "Chaen"?
The connections that are forged through tea.
I believe it was inevitable, not a coincidence.
From medicinal cuisine practitioner to tea master.
What was the trigger or background to that?
As the phrase "everyday occurrence" suggests, tea is a natural part of our lives, something that accompanies food. While pursuing medicinal cuisine, I naturally entered the world of Chinese and Taiwanese tea, and in 2009, I opened a specialty shop called "Chatsu." Chinese and Taiwanese tea has its own unique rituals called Gongfu tea ceremony, but at my shop, I didn't stick too much to the formalities and instead offered customers a style of tasting where they could slowly enjoy various kinds of tea while chatting. As I interacted with people through tea in this way, I began to feel a kind of "richness of heart" that modern people tend to forget, and I realized that this was the path I should take.
Mr. Tajima speaking at the SUT Gallery
Shortly after opening "Chatsu," I met a Japanese chef, which led me to start working in tea pairing. I thought it would be interesting to not only serve tea in a specialty shop, but also to pair it with food in restaurants. Especially with oolong tea, there are so many different kinds, so like wine pairing, you can choose one that goes well with the food. From there, I gradually expanded my scope to include teas other than oolong.
The tea utensils are changed depending on the type of tea, the theme, etc.
I often use the term "tea connection" to describe relationships forged through tea. My connection with this chef is one example; it's about meeting people who were meant to meet through tea. In fact, my best friend got married through this "tea connection." Isn't it heartwarming to think of two people who met through tea getting married? Whether it's romantic relationships, friendships, neighborly connections, or business relationships, it all feels to me like it's meant to be.
日々の暮らしに
馴染む「茶と食」。 その新しいスタイルを 模索していきたい。
Initiatives since closing the store,
Please tell us about your future plans.
"Chatsuu" ran for a full nine years. When we closed it, there wasn't anything particularly firm in mind; the store lease was renewed every three years (laughs), so I vaguely felt that it might be time to move on to the next thing... I didn't have any plans at all. But, strangely enough, just two weeks after closing, I ended up starting "The Tea Company" with people I met. This is truly a case of "tea connection," isn't it?
In short, "The Tea Company" is a company that selects domestically grown, pesticide-free tea leaves and produces high-quality bottled tea. However, it took about three years before we could describe ourselves in such a concise way…
Bring your nose close to the tea leaves to check the finished product.
First, to make delicious bottled tea, we must find high-quality tea leaves. We visit tea farmers ourselves, select the tea leaves with our own eyes, then consider the optimal brewing conditions for each type of tea, and after repeated trials, we finally create a single bottle of tea. Since we were born Japanese, we must pass on the Japanese culture of tea ! It's a sense of mission, you could say.
I think I had a strong feeling about that. My own role is to develop products as a tea master and herbal medicine expert, as well as to consult with restaurants about tea and suggest pairings with food. In addition, I sometimes visit tea farmers all over Japan and work in the fields. "The Tea Company" has also started working on Japan's first fermented tea. As you know, Japanese green tea is not fermented tea. Staff who trained in fermented tea in Taiwan, the home of fermented tea, select Japanese varieties that are suitable for fermented tea, and handle everything from cultivation management to tea processing and finishing.
The process of putting tea leaves into a heated pot to stop fermentation.
In addition to making fermented tea, we are also focusing our efforts on revitalizing abandoned tea plantations. Due to the decline in the habit of drinking green tea on a daily basis and the aging of producers, many tea fields are being abandoned and are currently being lost. Moreover, abandoned tea fields become habitats for wild animals such as wild boars and deer, causing damage to crops. However, on the other hand, there is an advantage to abandoning cultivation: chemical fertilizers and pesticides are removed from the soil. Unlike green tea, fermented tea is better suited to reduced nitrogen fertilizer use, so we decided to start a project to reuse abandoned tea plantations and revitalize them into tea plantations dedicated to fermented tea. We believe this could also potentially bring young people back into agriculture, and is a meaningful initiative that will connect to the next generation.
In each individual's body
Match
Medicinal cuisine and tea
Let's delve deeper.
As a tea master and medicinal cuisine specialist, please tell us about your future plans.
My personal goal for future activities is to delve deeper into medicinal cuisine and tea that are tailored to each individual's body. We are living in an era where we need to re-examine the fundamentals of things. That's why more and more people want to properly learn about medicinal cuisine and herbal medicine as preventive medicine. In response to these voices, I would like to share ways to incorporate Eastern natural medicine into daily life. After all, what we eat and drink every day makes up our bodies. Also, I would like to continue the "Evening Tea Ceremony" that I have held 24 times so far. There are repeat customers who look forward to it. Many people may think of alcohol when they think of evening, but tea and evening actually go surprisingly well together. Relaxing with tea after work is about soothing a tired mind and body and returning to balance. I'm sure you'll be able to face tomorrow feeling refreshed, so if your schedule allows, I would love for everyone to participate.
The SUT Gallery, the venue for the "Night Tea Ceremony," glows softly in the nighttime city.
Yoshiki Tajima
茶師･薬膳師
1976年 誕生 新宿区 高田馬場
1995年 東洋大学インド哲学科
東洋の文化に興味をもつが
実店舗修行のため中退
1996年 武蔵野調理師学校に転入
和食を学ぶ
調理師免許取得
卒業
1997年 実働か学ぶか迷いがあったが
1年半現場体験 和食店の厨房で働く
1999年 北京中医学大学 日本校 4年制
大学に通いながら薬膳学院に就職し
平日は国際薬膳士として働きながら
夜は飲食店でアルバイトし、
土日に大学で学ぶ生活
国際中医師（漢方医）の資格取得
漢方医（薬学）、方剤学、気功、
薬膳、東洋の栄養学
2002年 大学卒業
2003年 NPO法人を知人と立ち上げる
そこで日本人向けの薬膳の講師（2～3年）
2007年 広尾に中国・台湾茶専門店 茶通をオープン
茶葉小売業
茶を振る舞う 異常なまでの試飲
9年間（3年更新の場所で区切りがよかった）
そこで出会って結婚した方もいる
まさに「茶縁」
2012年 ティーペアリングのイベントをスタート
2012年 SUTの前身（東京矢印／トコドコジルシ）と出会う
2015年 現The Tea Companyの代表と出会う
日本烏龍プロジェクト・新しい日本茶始動
2017年 The Tea Companyを立ち上げる
2018年 SUTにて「夜の茶会」スタート
[As a measure against COVID-19]
Entry is by mask only, and we ask that you disinfect your hands with alcohol upon entering the store. Furthermore, during the state of emergency, we will limit the number of people allowed in the store at one time to four. Please refer to SUT's infection control guidelines for more information.
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