Japanese tea has garnered global acclaim, not just for its rich flavors but also for its versatility in culinary applications.
The country’s unique climate, averaging temperatures of 14–16 degrees Celsius and annual rainfall above 1,300mm, provides an ideal setting for tea cultivation. This results in a variety of teas that differ significantly in taste and aroma, depending on the region and cultivation techniques used.
While the global spotlight often falls on popular variants like matcha, the story doesn’t end there. These teas are culinary chameleons, gracing not just teacups but also a range of desserts and dishes. After all, despite being the 8th largest tea producer in the world, around 95% of it is for local consumption! You heard that right, during the past few years, tea exports have been only 5% or less of the total production. This fact alone will probably give you a better insight into the importance of tea culture in Japan.
So the best tea regions we are introducing here will surely be must-explore destinations for anyone interested in the country’s food and culture! Here’s our list of the 10 best tea regions in Japan.
▽Check our green tea shopping guide!▽
1. Shizuoka: The Heavyweight of Japanese Tea
Shizuoka Prefecture (静岡県) is the titan of Japanese tea production, contributing a significant portion of the country’s total output.
The region is divided into eight major tea-producing areas, each with its own unique characteristics and methodologies. For instance, Kawane (川根) is known for its high-quality green tea, thanks to the local geography that causes a high contrast between daytime and nighttime temperatures. Makinohara, on the other hand, is Japan’s largest green tea region, with plantations stretching as far as the eye can see. The high plateau provides ample sunshine, resulting in a delicate, sweet tea.
Shizuoka’s tea history dates back to the Kamakura Period, and it has been a major supplier to the Tokugawa Shogunate. The region is also the birthplace of the “Yabukita” cultivar, which accounts for over 90% of Shizuoka’s tea cultivation area. This cultivar was chosen for its ease of growth and high-quality sencha.
▽Learn more about green tea in Shizuoka!▽
▶Obuchi Sasaba and Imamiya: Best Green Tea Plantations in Shizuoka
▶Enjoy the View of Mt.Fuji at Obuchi Sasaba and Imamiya Tea Plantations
2. Kagoshima: The Innovator of Japanese Tea
Kagoshima Prefecture (鹿児島県), the southernmost tea-growing region on Japan’s mainland, is a force to be reckoned with. Once the underdog, it has recently overtaken Shizuoka in tea production.
The region’s mild climate and long sunshine duration allow for the earliest shipment of Shincha (新茶), or first flush green tea, in Japan. Kagoshima is known for its high-volume harvesters, designed exclusively for the broad, flat terrain of the prefecture. These machines ensure a precise and even pluck of each tea leaf. The region is a hub for tea cultivar diversity. While the Yabukita (やぶきた) cultivar makes up 41% of Kagoshima’s tea production, the Yutaka Midori (ゆたかみどり) cultivar follows closely at 28%. The area is also a pioneer in blending tea leaves from multiple cultivars to achieve a balanced aroma and taste.
Kagoshima’s tea industry is in a constant state of improvement, making it a key player in Japan’s tea future.
3. Mie: The Underdog with a Punch
Mie Prefecture (三重県) may not be as famous as Shizuoka or Kagoshima, but it holds its own in the Japanese tea world.
Known for Ise tea (伊勢茶), Mie is the third-largest tea producer in Japan. The region specializes in Kabusecha (かぶせ茶), a type of tea shaded for two weeks before harvest, deepening its umami and darkening the leaf color. Mie is the largest producer of Kabusecha in Japan. The prefecture has two main tea-growing areas: Hokusei and Chu-nansei. Hokusei is known for its Sencha (煎茶) and Kabusecha, while Chu-nansei specializes in high-quality Sencha and Fukamushi-Sencha (深蒸し煎茶).
Interestingly, Mie also has the largest share of tea processed for desserts like ice cream. However, the region faces a branding challenge as most of its tea is used as an ingredient in branded teas from other prefectures.
4. Uji: The Birthplace of Japanese Tea Culture
Uji (宇治), in Kyoto Prefecture, holds a special place in the annals of Japanese tea history. It’s where tea was first cultivated over 800 years ago, making it the oldest tea-growing region in Japan.
The area is particularly famous for its matcha (抹茶) and gyokuro (玉露), both of which are shade-grown to enhance their flavor and nutritional content. Uji’s unique climate, featuring misty mornings and well-drained soil, plays a crucial role in shaping the distinct characteristics of its teas. The region is also a hub for traditional tea ceremonies, boasting numerous tea houses and even tea museums.
This rich cultural backdrop, combined with its reputation for quality, has made Uji tea (宇治茶) a household name in the world of tea, both in Japan and internationally.
▽More details about Uji Matcha in Kyoto!▽
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5. Fukuoka: The Versatile Tea Region
Fukuoka Prefecture (福岡県), located on the island of Kyushu, is a multifaceted contributor to Japan’s tea landscape.
The region is known for its diverse range of teas, including sencha, gyokuro, and bancha (番茶). Yame (八女), a specific area within Fukuoka, is particularly renowned for its gyokuro, a premium green tea that is shade-grown for about 20 days before harvest. The region’s climate, marked by ample rainfall and significant temperature fluctuations, creates an ideal environment for tea cultivation. Fukuoka’s teas are celebrated for their rich aroma and umami flavor, attributes that have garnered them both domestic and international acclaim.
The region also hosts annual tea festivals, which serve as a platform for tea enthusiasts and experts to come together and celebrate this ancient beverage.