Matcha Regions in Japan

Tea grows in much of Japan, but matcha—which requires shading, leaf sorting,
and stone grinding—is concentrated in a few areas. Each has its own history,
climate, and style.

Here's what truly distinguishes them, once the commercial folklore is set aside.

Uji, Kyoto Prefecture

This is the most prestigious and oldest name. Tea cultivation has been
documented here since the 13th century, and it's where shading techniques were
formalized.

The climate—morning mists, significant temperature variations between day and
night—promotes slow growth and high aromatic concentration. Uji matchas are
renowned for their depth and long finish.

It is also the most expensive name, and often invoked incorrectly: the mention
"Uji" on packaging is not systematically controlled for export. It deserves to be
verified rather than believed.

Nishio, Aichi Prefecture

Less known to the general public, Nishio is nonetheless one of Japan's leading
matcha production centers by volume.

The region, crossed by the Yahagi River, offers deep alluvial soils and a
temperate climate. Its production is highly specialized: unlike other areas that
mostly produce sencha, Nishio has focused on tencha—the raw material for
matcha.

The style here is consistent, straightforward, with a lovely roundness. The
price-quality ratio is often better than in Uji, precisely because the name sells
for less.

Kagoshima, Southern Kyūshū

The far south of the archipelago, volcanic and subtropical. It is Japan's second
largest tea-producing prefecture.

The warm climate allows for earlier harvests—sometimes as early as late
March, several weeks before Kyoto. The rich, well-draining volcanic soils produce
teas with intense green color and a livelier, more direct profile than those of
Kyoto.

The region modernized later than historical areas, which has an interesting
consequence: farms here are often larger, better mechanized, and organic
certification is significantly more widespread.

Yame, Fukuoka Prefecture

Renowned for gyokuro, a high-end shaded tea, Yame also produces matcha. The deep
valleys and frequent fogs naturally extend the shading period.

Modest volumes, very gentle profile, high prices.

Shizuoka

Japan's largest tea-producing prefecture by total volume, but primarily focused
on sencha. Its matcha production exists, without being its specialty or
reputation.

What terroir changes—and what it doesn't

The origin must be put in its proper place.

Terroir influences the aromatic profile: more vegetal and deep in Kyoto,
livelier and more intense in Kagoshima, rounder in Nishio.

But four factors weigh much more heavily than the region on the final
quality: the harvest rank (first or late), the shading duration, the
leaf sorting, and the freshness when you drink it. This is also what
distinguishes matcha from a classic green tea.

A first-harvest, well-shaded matcha from a modest region will always be better
than a late-harvest matcha from a prestigious name. The name of the region is a
convenient selling point; it is not a guarantee of quality.

It is for this reason that we display the harvest and precise origin rather than
relying on a name. Our certificates and analyses are published on
Transparency & Certificates.

Where ours comes from

Our matchas come from Aichi and Kagoshima, first harvest.

Aichi for roundness and consistency, Kagoshima for intensity and early harvest—
and because it is one of the regions where certified organic farming is best
established, which is not a minor detail when the entire range is organic. Our
Matcha Réserve comes specifically from Kagoshima.

Frequently Asked Questions

Is Uji matcha necessarily better?
No. Harvest and shading matter more than the region. And the mention "Uji" is
not always controlled for export.

Can you know the exact region of your matcha?
A serious seller indicates it. A simple mention "Japan" without further details
is a sign of weak traceability.

Does Chinese or Korean matcha exist?
Yes. The process is originally Japanese, but other countries produce it, with
varying results. The origin must be stated on the label—see
Organic Matcha: How to Verify.

Why are Kagoshima harvests earlier?
The subtropical climate of southern Kyūshū allows for budding several weeks
before Kyoto.

Organic Japanese matcha, first harvest, certified FR-BIO-01.
View the range.