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Winners of O-CHA Pioneer Award 2025
Academic Research Award
Excellent academic research related to tea
NESUMI Atsuhi
（ Smart Agriculture Promotion Project Office, National Agriculture and Food Research Organization (NARO) / Manager）
Research on developing diverse Japanese tea cultivars and contributing to their widespread use
Nesumi Atsushi has been involved in
developing tea cultivars for many years. He has developed diverse tea cultivars and unique breeding stock such as tea parental lines that are high in tannins, caffeine, and anthocyanin, and resistant to pseudaulacaspis pentagona. In addition, he has also made significant contributions such as facilitating the introduction of, developing production areas, and creating brands for new cultivars through efforts such as developing products by leveraging cultivation and processing techniques to spread cultivated varieties, technology that uses functional compounds, and characteristics of functions.
Culture and Arts Award
Outstanding achievements in tea culture and arts
TACHI Ryushi
(Faculty of Buddhism, Komazawa University / Associate Professor)
Research on tea-drinking culture in Zen Buddhism
Tea-drinking culture has a deep connection with Zen Buddhism and recognition for its value has grown worldwide. Historical documents by Kamakura period Zen monks such as Eisai are essential in conveying the story of Zen and tea. However, these documents are vast in number, and many are difficult to understand, so they have not been systematically researched. Tachi Ryushi has made significant achievements not only as a researcher, but also for widely conveying tea culture to the general public. He has conducted in-depth research on the history of Zen Buddhism and tea-drinking culture, revived tea-drinking culture of the Kamakura period from records, penned academic papers and books, and given many lecturers.
O-CHA Special Award
Excellent global achievements related to tea and the contribution of spreading Japanese tea
ISOBE Teruyuki
(Potter / Teruyuki Pottery Studio)
Master artisan who has been contributing to the spread and growth of tea culture through many years as a teapot maker
Isobe Teruyuki is an 86-year-old Tokoname teapot artisan who is still active today. He marked his 70th anniversary as an artisan in 2024. He developed the model for the teapot recommended by the Nihoncha Instructor Association and uses proven techniques to create teapots for everyday use that make great tasting Japanese tea. Isobe also developed a unique type of “Tokoname Flat Teapot” after going through countless prototypes. Its practical and beautiful design has created new value for teapots and Japanese tea even among those who have had little exposure to Japanese tea. His flat teapot can also be found in the permanent collection of Yixing Ceramics Museum in China under the name, "Flat Inka Teapot".
TOKURA Yukie
(YUtoMI Solutions Co., Ltd / President)
Development of a global information website focusing on the diversity of tea, nature, and people
Tokura Yukie launched the tea website CHAMART in 2021 with the aim of conveying to many the current state of the demanding tea industry, Shizuoka’s Traditional Tea-grass Integrated System, and the appeal of making tea with a teapot. The site conveys the importance of diverse Japanese tea and environmental conservation to people inside and outside Japan. Tokura also exhibits in food trade shows outside Japan and actively works to promote Japanese tea and the Traditional Tea-grass Integrated System among wheelchair users and the visually impaired. Coexistence with a focus on the diversity of nature and people underlies her activities.
CHAllenge Award
Ambitious efforts to drive the future of tea
TERADA Kenzo
(Teaste it / Representative)
Product development and sales efforts to instill Japanese tea in other cultures
Terada Kenzo has explored unique sales methods and developed sales channels for Japanese tea so it will gain acceptance in Europe. Using Japanese soft power (anime), he sells Japanese tea in "Attack on Titan" themed packages that target youth at anime and comic conventions. Terada also developed "Moka-cha", tea made with an espresso machine to promote Japanese tea as something that is part of daily life rather than a special experience. Having earned several awards—including one at a London tea contest and the "Highly Commended Award" at "The Leafies 2024"—Terada shows great promise for the future.
Piyaporn Chueamchaitrakun
(Head of TCMFU)
Empowering Tea Communities in Thailand
Serving as head of the Tea and Coffee Institute at Mae Fah Luang University (TCMFU), Piyaporn Chueamchaitrakun came up with four pillars to realize the TCMFU vision: research, training, global network, and improving competitiveness of Thai tea in the global market. She has strengthened connections with Japan and worked to collaborate and achieve mutual growth in relation to tea through efforts such as inviting Japanese tea industry representatives to give lectures and entering a memorandum with the University of Shizuoka on technological collaboration and information exchange.
EZAWA Takahiro
(L'ECOLE VANTAN culinary school / Beverage Department Director)
Expanding tea drinkers and spreading technology internationally through development of new tea cocktail products
For many years Ezawa Takahiro has proposed tea-based cocktails and mocktails to restaurants, bars, and companies and developed many new products. He has also entered and won prizes for tea cocktails in popular competitions, thereby spreading innovations in tea. Through efforts such as media appearances, supervising the production of Japanese tea videos, and teaching techniques at culinary institutes, Ezawa has deepened the understanding of Japanese tea among people, especially those involved in food services. He has also contributed to expanding tea consumption by sharing techniques that make use of Japanese tea worldwide.
Katsumata-Kaitakucha Nokyo
(President / MICHISHITA Kazuyuki)
Breaking new ground in Japanese tea with Kaori Ryokucha
One of the first to work on a prototype for an aromatic green tea called Kaori Ryokucha, the Katsumata-Kaitakucha Nokyo association of tea growers developed and produced a promotional aromatic green tea product called “Hana Kokochi.” The association proactively participates in events in the Greater Tokyo Area and around Japan. While most tea growers sell their tea through a wholesaler, Katsumata-Kaitakucha Nokyo sells "Hana Kokochi" directly to cafes and consumers in the Greater Tokyo Area, which has led to greatly increasing awareness in the product. "Hana Kokochi" won the Nihoncha Award and helped change the previously negative perception of the withering process in sencha to be recognized for creating new possibilities for Japanese tea.
