The Japanese strive to achieve perfection in everything, and growing green tea is no exception. Over hundreds of years, they managed to develop ideal varieties, some of which are as much superior in properties as Chinese ones. There are many tea plantations in Japan. The color, aroma, and taste of tea leaves harvested from different plantations vary not only from the plant variety but also from the growing method, as well as from the soil in a particular area. Therefore, the Japanese directly associate the quality of green tea with the place where it grows.
Tea production is concentrated in the Southern part of Japan in 6 main tea regions/prefectures.
SHIZUOKA - Kakegawa, Fuji, Tenryu, Shimizu, Honyama, Shida, Makinohara, Kawane - is the largest tea-producing region in Japan.
KAGOSHIMA - Kyushu, Shibushi, Kirishima, Makurazaki - is surrounded by volcanic mountains and ocean. Second largest tea-producing region famous for its green tea.
MIE - Yokkaichi, Suzuka, Kameyama - perfect environment and rich soil make excellent teas. The prefecture of Mie is ranked 3rd in terms of the annual production of green tea in Japan, after Shizuoka and Kagoshima.
KYOTO - Uji, Ujitawara, Wazuka - is one of the birthplaces of Japanese tea cultivation dated about 800 years ago. Tea from Kyoto is considered the highest-quality and is famous for its exceptional Matcha.
FUKUOKA - Yame - is the main production region for Gyokuro.
MIYAZAKI - Kawaminami, Kushima, Miyakonojo - famous for its Sencha and Gyokuro production.