Exploring Japan’s Major Tea-Producing Regions

October 9, 2025

Japan’s tea culture is deeply intertwined with its regions. Tea enthusiasts know that where a tea is grown can be as significant as the cultivar or processing method, influencing the aroma, flavor, and even appearance of the brew. The country’s varied geography—from the sunny southern islands of Kyushu to the temperate plains near Tokyo—nurtures a diversity of tea characteristics. In this article, we introduce five of Japan’s prominent tea-producing regions and explore what makes each one exceptional.

Map highlighting major tea-producing regions of Japan, including Shizuoka, Uji, Kagoshima, Yame, Sayama, and Nishio. The map above highlights six celebrated tea-growing areas, including the five regions featured in this article. Each is renowned for particular tea styles and traditions – from Shizuoka on the Pacific coast to Sayama near Tokyo. (Nishio in Aichi Prefecture, also marked, is famed for matcha production but will not be detailed here.)

Shizuoka

Shizuoka Prefecture, located along Japan’s Pacific coast in central Honshu, is the nation’s leading tea-producing region[1]. Thanks to its mild ocean-influenced climate, abundant rainfall, and mineral-rich volcanic soils in the foothills of Mount Fuji, Shizuoka offers ideal conditions for tea cultivation[2]. The region has historically accounted for around 40% of Japan’s tea output, earning it the reputation as the country’s green tea capital[1]. Tea from Shizuoka is predominantly sencha, with the majority being deep-steamed fukamushi sencha (over 70% of Shizuoka’s sencha production[3]), yielding infusions of vivid emerald color and smooth, full-bodied flavor.

Diversity and innovation define Shizuoka’s tea culture. Expansive lowland plantations like the Makinohara Plateau produce mellow, rich fukamushi teas, while the mountain valleys of Honyama (along the Abe and Warashina rivers) craft lightly steamed leaves known for their clear, refreshing aroma[4]. The region even maintains pockets of gyokuro production (for example, the Asahina area in Shizuoka is famed for its gyokuro)[5]. Notably, Shizuoka is the birthplace of the prized Yabukita cultivar that now dominates Japanese tea gardens[6]. Local growers continue to develop new cultivars, embrace organic farming, and refine techniques, ensuring Shizuoka remains at the forefront of the industry[7]. Esteemed producers like Shizukaen, based on Shizuoka’s fertile Iwatahara Plateau, embody this legacy by crafting 100% single-origin teas in an area known for optimal tea-growing conditions[8]. Through such dedication to quality and innovation, Shizuoka offers an unparalleled range of Japanese green teas – from brisk, aromatic high-mountain brews to deeply steamed, mellow cups – all from one region.

Uji (Kyoto)

Uji, in Kyoto Prefecture, is one of Japan’s most storied tea regions, synonymous with tradition and prestige. Tea cultivation in Uji dates back to the 13th century, when Zen Buddhist monks like Eisai brought tea seeds from China and planted them in the Uji area[9]. Over the ensuing centuries, Uji’s green tea (particularly its powdered matcha) was esteemed by shoguns and the imperial court as the finest in the land. The region’s geography – mist-laden hills nourished by the Uji River and fertile, well-drained soils – creates a microclimate perfect for high-quality tea cultivation[10]. Hot sunny summers and cold winters in Uji help develop rich flavors in the tea leaves, while the area’s gentle morning mists protect the young shoots. This environment, combined with centuries of refinement in tea-making techniques, has made Uji a byword for excellence in Japanese tea.

Uji’s tea is distinguished by its cultivation methods and resulting flavor profile. Local growers in Uji famously pioneered the technique of long-term shading for tea plants to produce tencha (the leaf used to make matcha)[11]. By covering the tea fields with reed screens or straw mats weeks before harvest, farmers increase the leaves’ chlorophyll and L-theanine content, yielding matcha of a deep emerald hue and exquisite umami sweetness. To this day, Uji is synonymous with top-tier matcha and gyokuro, revered for their smooth, mellow character and complex aroma[12]. The name “Uji-cha” itself is protected under Japan’s Geographical Indication system, reflecting the region’s commitment to quality and authenticity[13]. Renowned Uji tea houses such as Kenchaen, Kiyosen, and Asada Chaen carry forward this legacy. They continue to craft exceptional matcha, gyokuro, and high-grade sencha that exemplify Uji’s heritage of excellence, balancing centuries-old tradition with sustainable innovation in tea farming.

Kagoshima

Kagoshima Prefecture, at the southern tip of Kyushu, has rapidly emerged as a powerhouse of Japanese tea. Blessed with rich volcanic ash soil, ample sunshine, and a warm subtropical climate, Kagoshima’s tea fields benefit from long growing seasons and mild winters[14]. These conditions allow farmers to harvest the first flush of shincha (new spring tea) earlier than almost anywhere else in Japan, giving Kagoshima a head start each year[15]. Over recent decades, the prefecture’s production has expanded dramatically – it now rivals Shizuoka in annual output, ranking among the country’s largest tea-producing regions[15]. Tea gardens spread across Kagoshima’s uplands (notably in areas like Chiran, Kirishima, and Ei) cover vast plateaus, enabling highly efficient, large-scale cultivation.

Quality and innovation are hallmarks of Kagoshima tea. The region is renowned for its high-grade sencha, much of which is grown from modern cultivars bred for superior aroma and flavor. Cultivars such as Yutakamidori and Saemidori are widely planted in Kagoshima, yielding green teas with intense fragrance and sweetness[16]. An interesting aspect of Kagoshima’s production is the extensive use of shading techniques – growers often partially shade their tea fields (even for teas that will be processed as sencha) to boost umami, a practice that elsewhere would be labeled kabusecha but is simply standard in Kagoshima[17]. The result is a rich, mellow cup, as many Kagoshima senchas carry a depth of taste reminiscent of lightly shaded teas. Kagoshima is also one of Japan’s top producers of tencha (the base for matcha); cultivars like Asanoka and Okumidori are cultivated under cover to meet the high demand for matcha both domestically and abroad[18]. The prefecture has been a leader in developing new tea cultivars and in organic farming practices, with many estates pursuing exports and international recognition for their green tea[19]. One notable example is Kagoshima Matcha Kirishima, an offering that showcases the region’s vibrant character – matcha from Kagoshima is celebrated for its distinct depth of flavor, smooth lingering sweetness, and bright green color, all born from the area’s rich soil and innovative cultivation[20]. In sum, Kagoshima’s forward-looking tea industry, backed by an ideal terroir, produces bold yet refined teas that have earned it a stellar reputation among Japanese tea connoisseurs.

Yame (Fukuoka)

Yame, in Fukuoka Prefecture, is revered for the artistry of its tea production, particularly at the pinnacle of quality. Nestled in the rolling hills of southern Fukuoka (northern Kyushu), the Yame region spreads along the clear waters of the Chikugo River basin[21]. This area’s unique microclimate – characterized by cool, misty mornings and nutrient-rich soil – provides an ideal environment for cultivating shaded teas[22]. Tea bushes in Yame often grow in mountain valleys shrouded in fog, which slows leaf growth and concentrates flavor. Coupled with the meticulous techniques of local farmers, this climate yields tea leaves of remarkable richness. Yame has a long history in Japanese tea: it was one of the early regions to grow tea centuries ago, and today it remains one of the country’s foremost sources of top-grade tea.

Yame is especially famous for its gyokuro – Japan’s most prized type of shaded green tea. In fact, “Yame Dentō Hon Gyokuro” (meaning Yame Traditional Authentic Gyokuro) is the region’s crown jewel, consistently ranking at the top of national tea competitions[21]. This extraordinary gyokuro is produced by painstakingly traditional methods: tea bushes are shaded with rice straw or reed screens for an extended period, then the finest leaves are handpicked and processed with great care. The result is a brew with a luxuriously rich umami, a smooth sweetness with almost no bitterness, and a lingering, full-bodied aroma – many consider it the pinnacle of gyokuro in Japan[21]. While gyokuro is Yame’s standout, the region also produces excellent sencha and kabusecha (tea that is partially shaded for a shorter duration). Yame’s sencha and kabusecha carry a deep flavor and sweetness, reflecting the same devotion to quality as its gyokuro[23]. In recent years, Yame has even increased its production of matcha, applying its expertise in shading cultivation to create matcha with a luxuriously smooth and sweet profile[23]. The continued success of Yame’s teas can be attributed to the uncompromising skill of its tea masters. Generation after generation, Yame producers refine their techniques – from perfectly timing the shading and fertilization, to mastering the steaming and drying of leaves – to preserve the distinct character of Yame tea. The combination of a favorable climate and this pursuit of perfection gives Yame teas an unmistakable elegance that is cherished by tea enthusiasts throughout Japan.

Sayama (Saitama)

Sayama, in Saitama Prefecture just northwest of Tokyo, represents one of the northernmost traditional tea-producing areas of Japan. Though smaller in scale than the other regions discussed, Sayama tea has an outsized reputation for flavor. A well-known Japanese saying highlights its appeal: “Color from Shizuoka, aroma from Uji, but taste is perfected in Sayama.” This proverb proclaims that while Shizuoka tea may boast beautiful color and Uji tea exquisite aroma, it is Sayama tea that delivers the richest taste[24]. Indeed, Sayama’s teas are cherished for their hearty and satisfying character.

Several factors give Sayama tea its distinctive richness. The region’s cooler climate – being further north, winters in Saitama are colder and the growing season shorter than in most tea areas – results in thicker, smaller tea leaves that concentrate flavor. To bring out the best in these resilient leaves, Sayama producers employ a unique finishing technique known as “Sayama hi-ire.” This is an extra high-temperature firing or roasting of the dried tea leaves, done as a final step to enhance the tea’s sweetness and aroma[25]. Sayama hi-ire imparts a signature toasty-sweet fragrance and deepens the tea’s body, essentially compensating for the tougher leaves by unlocking their flavor potential. The finished Sayamacha (Sayama tea) thus has a warm, nutty aroma and a full-bodied, mellow taste with a hint of roasted sweetness. The primary tea made in Sayama is sencha, often exhibiting a darker liquor and robust profile thanks to this roasting. While Sayama’s overall production volume is small (Saitama produces only a few hundred tons of tea annually[26]), its teas enjoy a devoted following. Connoisseurs often seek out Sayamacha for its comfortingly rich flavor – a cup of Sayama tea offers a taste of the care and tradition of this region, where tea growers have perfected their craft on the edge of Japan’s viable tea-growing zone.

Conclusion

From Shizuoka’s innovation-driven plantations to the time-honored gardens of Uji; from Kagoshima’s sunny, volcanic slopes to Yame’s misty mountain valleys; and from Sayama’s hearty northern fields to beyond – Japan’s tea-producing regions together paint an extraordinary tapestry of flavor and tradition. Each area imparts its own character to the cup: the bold fukamushi sencha of Shizuoka, the refined matcha of Uji, the world-class gyokuro of Yame, the vibrant green teas of Kagoshima, and the toasty richness of Sayama, to name a few[27]. And beyond these five, there are other celebrated terroirs that further enrich Japan’s tea landscape. For instance, Nishio in Aichi Prefecture specializes in matcha and today accounts for roughly 20% of Japan’s matcha production[28], while Mie Prefecture is known for its fragrant kabusecha[29] – each region contributing its own story and specialty. Together, this diversity means that tea enthusiasts have nearly endless variety to explore. Whether one is a casual drinker or a seasoned connoisseur, delving into the regional nuances of Japanese tea offers a journey through history, geography, and craftsmanship – an educational and deeply rewarding experience with every sip.

Sources: The information in this article is drawn from respected tea industry sources and regional reports, including ShiZen Tea’s overview of Japanese tea production[4][30], insights from Sugimoto Tea’s regional guide[31][22], and data from Japanese tea producers and marketplaces[8][20][9]. These sources document the distinctive climates, cultivation techniques, and tea profiles that define each region. All Japanese terms (such as sencha, matcha, gyokuro) have been italicized for clarity.

[1] [2] [14] [17] [22] [27] [31] Exploring Regional Variations in Japanese Tea | Sugimoto Tea Company, Japanese Green Tea Maker Since 1946

https://www.sugimotousa.com/blog/exploring-regional-variations-in-japanese-tea?srsltid=AfmBOora3h2xR6SbiLEE0Z3StCnKbsXKQoM8PX1A0AHcZ7JzWjPOoPbd

[3] The king of Japanese tea! A deep look into the appeal of Shizuoka tea

https://yamamotoyama.co.jp/en/blogs/column/reading112?srsltid=AfmBOoq2HCR2UCTe9PcDeoq7SrORKlKp7al2zzIfF0jh6zEAkbqUDg0b

[4] [5] [6] [7] [12] [13] [15] [16] [18] [19] [21] [23] [24] [25] [26] [29] [30] Overview of Production and Regional Characteristics of Japanese Tea – ShiZen Tea