What are the differences between matcha teas from different regions of Japan and which is the best?

"The color is Shizuoka, the smell is Uji and the taste is Sayama."

These ancient words from a folk song from “Sayamacha Tsukuriuta” show us three regions in Japan where high-quality matcha is produced.

⛰️ Shizuoka Tea: The pinnacle of Japanese green tea

✅ Shizuoka is the true capital of tea in Japan, where as much as 40% of the country's tea production comes from. The history of tea cultivation in this region dates back to 1241, making Shizuoka not only the largest producer, but also a place with a long and rich tea tradition.

An unparalleled climate, crystal clear waters and a strategic location close to major ports make Shizuoka the heart of green tea in Japan. Tea plantations are spread across the picturesque hillsides near Mount Fuji and along the rivers, taking advantage of the region's diverse topography and climate.

Rich, volcanic soil and fresh water create ideal conditions for tea production. The variations in sunlight, temperature, and morning mists in different parts of Shizuoka contribute to the incredible variety of flavors and aromas of teas from this region. Shizuoka is a place where nature and tradition combine to create some of the best teas in the world. Whether it’s rich tencha used for matcha, classic sencha, nutty genmaicha, or smoked hojicha, tea from Shizuoka offers a wide range of flavors and health benefits, including stress reduction and antioxidant properties.

Uji Tea: The Essence of Kyoto

✅ Renowned for its exquisite quality, Uji tea, also known as Kyoto tea, comes from the picturesque village of Wazuka. The village is famous not only for its stunning tea plantations, such as Ishitera Harayama, Shirasu and Erihara, but also for being named one of the most beautiful villages in Japan in 2015. The rich history of Uji tea dates back to the Kamakura period in the 13th century and was prized as a luxury gift. Thanks to its proximity to Kyoto where the Emperor of Japan held court, Uji tea was often served on his table.

Sayama Tea: The Hidden Gem of Saitama

✅ On the outskirts of Tokyo, on the Musashino Plateau, Sayama tea thrives, also known as Saitama tea. In a cool climate, it produces thick leaves that withstand winter frosts. The fertile soil of this region produces a sweet, aromatic tea that has been enjoyed since the Heian period. Originally prized for its medicinal properties, Sayama tea now delights palates with a variety of culinary delights, such as unique green tea leaves in tempura.

Kagoshima Tea: The Pearl of Southern Japan

✅ Kagoshima, located on the southern island of Kyushu, is the second largest tea-producing region in Japan, accounting for about 20% of the country's production. The subtropical climate and fertile volcanic soil give Kagoshima teas a mild and harmonious flavor. The region is known for producing sencha and kabusecha, which are distinguished by their delicacy and freshness. Thanks to innovative cultivation techniques and care, Kagoshima has earned a reputation as one of the best tea regions in Japan.