Tatsuji Takahashi is a tea farmer from Honyama, Shizuoka Prefecture, known for producing small-batch Japanese oolong tea, a rare style in Japan. Working in the cool, misty mountains of Honyama, he uses the region’s slow-growing conditions to preserve amino acids and deepen flavor.

Takahashi applies Taiwanese-inspired oolong processing—withering, partial oxidation, and rolling—to Japanese cultivars, creating teas with a distinctive sweet, creamy, and lightly floral profile. His work represents a blend of Japanese terroir and modern craftsmanship, making him a leading figure in Japan’s emerging oolong category.