Kyoto Prefecture – Uji Tea (Ujicha)
Known as the birthplace of matcha, Uji is the heart of refined Japanese tea. Each cup carries the quiet elegance of centuries past.
Mie Prefecture – Ise Tea (Isecha)
Ranked 3rd in tea production across Japan, Mie’s Ise tea is cherished for its richness and depth. It’s especially renowned for kabusecha, shaded tea that leads the nation in harvest volume. By picking only the first and second flushes, the tea delivers a smooth, full-bodied taste that lingers gently. Mie is also a producer of tencha leaves, the delicate base of matcha.
Kagoshima Prefecture – Kagoshima Tea (Kagoshima-cha)
Second in Japan for overall tea production, Kagoshima begins harvesting as early as April.
From spring’s first flush to autumn’s final leaves, its teas are light, crisp, and easy to enjoy—a favorite among younger generations for its clean, refreshing profile. Kagoshima is also a key region for cultivating tencha leaves used in matcha.
Miyazaki Prefecture – Miyazaki Tea
With a warm and gentle climate, Miyazaki ranks 4th in national tea production. Its fields grow sencha and steamed tamaryokucha, both known for their deep umami and soft flavor.
The taste reflects the calm and richness of the southern land. Miyazaki also produces tencha, contributing to the subtle world of matcha.