Where Is Matcha Grown? Japan’s Major Matcha Regions
Here is an introduction to Japan’s main matcha-producing regions:
*Uji, Nishio, and Yame are regions known for tea production, while Kagoshima and Shizuoka are entire prefectures recognized as major tea-producing areas.
Uji
Kyoto Prefecture – A region known for producing “Uji Matcha,” closely intertwined with Japan’s tea ceremony culture
Japanese tea farmers have adopted selective breeding of tea varieties approved by public institutions to produce high-quality tea and maintain stable tea farming practices. According to a 2022 survey by Japan’s Ministry of Agriculture, Forestry, and Fisheries, tea fields with such cultivated varieties account for over 97% of Japan's total tea plantation area, with approximately 70% of this area being planted with the Yabukita variety.
In Uji, however, farmers predominantly use unique Uji varieties that were selected and officially registered in Kyoto Prefecture. These varieties have been specially bred for shaded cultivation, which is ideal for producing tea leaves used in “Uji Matcha.” These varieties are highly regarded as raw materials for tencha (the base for matcha) due to their robust flavor and characteristic Uji aroma, which define Uji Matcha’s distinctiveness.
Uji boasts a wide array of tea varieties developed specifically for this region over many years to suit the production of Uji Matcha. Prominent varieties include:
- Asahi
- Samidori
- Ujihikari
- Gokou
- Koma Kage
- Ujimidori
Among newer varieties, Houshun (registered in 2006) and Tenmyou are particularly noteworthy, as both are valued for their excellent appearance and their tendency to develop a rich shaded aroma, making them ideal for tencha. In particular, Tenmyou was registered as a variety well-suited for machine-harvested tencha.
Compared to other matcha-producing regions, Uji grows a more extensive range of tea varieties. This diversity reflects the long history of breeding and improving tea plants to meet the specific demands of producing high-quality Uji Matcha.
Nishio
A region located at the southern end of the Yahagi River basin, which flows from north to south through central Aichi Prefecture
Nishio is known as a tea-producing area that supplies matcha for food processing. It produces a large amount of food-processing matcha not only for domestic use but also for export. This region is characterized by the presence of many tea farmers who cultivate tea leaves for tencha, the raw material for matcha, as well as by large individual tea fields that have advanced mechanized production. Although there are only about 20 tea manufacturers, each company has a high production volume. Among them, approximately five companies are notable for their large scale and innovative efforts.
The high sales of matcha for food processing are due to its excellent supply capacity, quality assurance, and ability to provide a stable supply.
While Uji, Kagoshima, and Shizuoka are well-known as Japanese tea-producing regions overseas, Nishio also appears to have substantial sales to the European and American markets. However, since matcha for food processing is primarily sold for business purposes, Nishio's name as a tea-producing region is not as widely recognized compared to other areas. However as a town with a history of producing matcha for tea ceremonies, it is also gradually gaining attention not only for processed matcha but also for matcha intended for drinking.
Kagoshima
Although a relatively late entrant as a tea-producing region, Kagoshima Prefecture's government has actively supported the green tea industry. For example, farmland once used for growing sweet potatoes for shochu production has been converted into tea fields, leading to the establishment of many large-scale tea plantations. Over 48 years, from 1975 to 2023, the production volume of Japanese tea in Kagoshima expanded by 2.2 times, growing rapidly to the point where it now rivals Shizuoka, Japan's leading tea-producing region, for the top spot. Additionally, Kagoshima has surpassed Kyoto Prefecture, home to Uji, in the production of tencha, making it the top producer in Japan.
Kagoshima's presence in the Japanese tea industry has expanded dramatically. However, there was a time when it was primarily a supplier of aracha (raw tea) to regions like Shizuoka and Kyoto, rather than selling its tea under the Kagoshima name.
Thanks to its large-scale plantations, Kagoshima not only enjoys high production efficiency but also minimizes the risk of pesticide drift. Moreover, the area's thriving livestock industry provides a stable supply of fertilizer, making it well-suited for organic farming. These factors create favorable conditions for exporting tea, particularly to Europe, where pesticide restrictions are strict. Kagoshima has thus taken the lead in exporting to such markets.
Yame
A region located in the southern part of Fukuoka Prefecture
Yame has traditionally focused on producing high-grade gyokuro tea. However, in response to the growing demand for matcha, the region has recently shifted from using harvested tea leaves to make gyokuro to processing them into tencha, the raw material for matcha. The cultivation method for tencha leaves is the same as that for gyokuro, known as shaded cultivation. Simply put, the difference lies in the post-harvest process: gyokuro involves a kneading step, while tencha is finished without kneading. The shaded cultivation requires more expertise and labor compared to open-field cultivation, which is used for teas like sencha. However, since Yame already specializes in shaded cultivation, switching from gyokuro production to tencha production is relatively straightforward, leading to the emergence of "Yame Matcha."
As a tea-producing region, Yame resembles Uji in that it has smaller tea fields and relies on traditional methods to produce high-quality tea through covered cultivation. However, its flavor profile differs slightly from Uji. Many teas from Yame are tailored to suit the preferences of Tokyo, the largest consumer market, and often feature a pronounced roasted aroma, known as hika. Unlike Uji's tendency toward blending, Yame seems to focus on developing products that highlight its unique characteristics.
In recent years, the Japanese tea market has increasingly emphasized teas that reflect the individuality of their production regions. As a result, Yame Matcha has gained attention in the market as a “local specialty matcha” (gotouchi matcha) that stands out for its distinctive qualities.
Shizuoka
Shizuoka is the prefecture with the highest tea leaf production volume in Japan. Many tea-producing regions here are characterized by small tea fields concentrated in mountainous and hilly areas. For high-grade teas, tea leaves grown using shaded cultivation are primarily used to produce gyokuro, with relatively few tea farmers producing tencha. Recently, however, the aging population of those involved in the tea industry has led to succession issues. In response to the rising popularity of matcha both domestically and internationally, some tea farmers and tea wholesalers have begun transitioning from gyokuro production to tencha production to sell matcha, injecting new vitality into the industry.
Amid these changes, there has been a move to market matcha products not only under the general name "Shizuoka Matcha" but also with more localized branding, such as "Kakegawa Matcha" and "Kawane Matcha," as part of a “local specialty matcha” strategy to enter the matcha market.
Additionally, viewing the current matcha boom as an opportunity for the development of Shizuoka’s matcha products, tea wholesalers have been actively working to expand the market through various initiatives. Even before the current matcha boom, there was a movement to revive "Motoyama Matcha," which was reportedly enjoyed by Tokugawa Ieyasu, the first shogun of the Edo period (1603–1868), during his retirement at Sunpu Castle in Shizuoka City. This effort succeeded in commercializing the product, which has gained attention amid the current matcha trend.
Separately, another tea wholesaler has successfully marketed a product called "Tenku no Matcha" ("Heavenly Matcha"), supplying it to convenience stores and major restaurant chains, showcasing the region's innovative marketing efforts and successes.