Tea Regions
in Japan
In tea-producing regions throughout Japan, various brands of tea exist, each with unique flavours and tastes influenced by the local climate and environment.
Here is an overview of some major tea-producing regions and their renowned tea brands.
Tea Regions Map
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MIE
Isecha
伊勢茶
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FUKUOKA
Yamecha
八女茶
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KAGOSHIMA
Kagoshimacha
鹿児島茶
"Colour is from Shizuoka, fragrance is from Uji, and taste is preserved by Sayama." This is an ancient tea-picking song that has been passed down in Japan.
The ideal conditions for tea cultivation include well-drained soil, abundant rainfall, and distinct day-night temperature differences. The following is an introduction to unique teas produced based on the climate and cultivation methods specific to each region.
静岡茶
Let's explore the characteristics of each tea-producing region
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SAITAMA - Sayamacha
狭山茶
Characterised by Sayama tea's unique finishing technique called "Sayama hi-ire
It is a generic name for tea produced in the Sayama region of Saitama Prefecture (Iruma City, Tokorozawa City, Sayama City, etc.), known as a famous tea production area in the Kanto area. Because Saitama Prefecture is a cold area, tea leaves are plucked only twice a year, unlike in Shizuoka or Kyushu. It is popular in the Kanto area, including Tokyo.
SHIZUOKA - Shizuokacha
The largest tea-producing region in Japan.
Shizuoka Prefecture is Japan's number one tea-producing region, accounting for about 40% of the nation's total tea plantation area.
It boasts over 20 tea-producing areas, including Makinohara, Iwatahara, Aitakayama, and the foothills of Ogasayama, as well as the mountainous regions along the Abe River, Oi River, and Tenryu River.
Moreover, with its favourable climate and advanced production techniques, Shizuoka has earned numerous accolades in various tea competitions, consistently producing high-quality tea.
KYOTO - Ujicha
宇治茶
"Ujicha" is renowned as a high-grade tea production area
Ujicha refers to tea leaves produced in four prefectures: Kyoto, Nara, Shiga, and Mie. These tea leaves are processed by vendors within Kyoto Prefecture, utilising traditional methods originating from the Uji region in the southern part of Kyoto Prefecture. Through this production method, the tea leaves acquire unique flavours and quality, holding a significant position in Japanese tea ceremony and culture. The climate and soil conditions of these regions contribute distinctive characteristics to the tea leaves, and the final processing within Kyoto Prefecture results in the creation of the highest quality "Ujicha."
MIE - Isecha
4
伊勢茶
A famous tea production area with 1,000 years of history
Mie Prefecture is the third largest producer of tea in Japan after Shizuoka and Kagoshima. Ise tea is mainly produced as sencha, deep steamed tea, and kabusecha. In particular, kabusecha, characterised by its subtle sweetness containing "theanine component," is the second largest tea produced in Japan, with a share of more than 30%.
Isecha tea field
Isecha tea field
Isecha tea field
FUKUOKA - Yamecha
5
八女茶
No. 1 in Japan in Gyokuro production
Yame Gyokuro The Yame region of Fukuoka Prefecture has a long history as a famous producer of gyokuro and sencha. The gyokuro produced in Yame City, Hoshino Village, Kuroki Town, and other areas account for about half of the nation's gyokuro production, and is known as the best in Japan.The distinctive features of Yamecha include its sweetness, richness, and robust umami flavour, making it a delicious and flavourful tea.
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KAGOSHIMA - Kagoshimacha
鹿児島茶
Second largest production in Japan after Shizuoka Prefecture
© K．P．V．B
Kagoshimacha is famous for such brands as Chirancha and Mizobecha. Kagoshima boasts the second largest production of Aracha in Japan after Shizuoka Prefecture, due to the efficiency of tea harvesting in the prefecture's many flat tea plantations. Taking advantage of the mild climate, picking of new green tea begins in early April, making Kagoshima famous as the production center of "the earliest new green tea in Japan.
♪Colour is from Shizuoka fragrance is from Uji, and...
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