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Tongren is a city in Guizhou Province, China, producing over 1,200 tonnes of matcha yearly. Its high-altitude climate creates distinct flavor profiles.
Tongren, located in northeast Guizhou Province, China, has emerged as one of the world’s largest matcha-producing regions. Nestled within the Wuling Mountain Range, this subtropical area produces over 4,000 tonnes of matcha annually. The region’s distinct terroir creates matcha with a rich, mellow flavor profile and vibrant green color that sets it apart from other growing areas.
The Wuling Mountains create diverse microclimates that benefit tea cultivation year-round. Average temperatures range from 16.2°C to 26.7°C, with annual rainfall between 1,400 mm and 2,300 mm. This combination of mild temperatures and abundant moisture supports continuous leaf growth without the temperature extremes found in other regions. The mountainous terrain also provides natural shade, which increases chlorophyll content in the leaves.
Tongren’s soil composition plays a key role in flavor development. Deep red soils rich in organic matter dominate the landscape, providing minerals that contribute to the tea’s distinctive taste characteristics. These soils, combined with the region’s elevation and humidity, create conditions that produce leaves with concentrated nutrients and amino acids.
Tongren hosts what’s known as the “Matcha Super Factory,” the world’s largest single-site matcha production facility. In Jiangkou County alone, producers manufactured approximately 1,300 tons in 2024—roughly 25% of Japan’s total annual output. The region maintains over 4,100 hectares of high-standard tea gardens and operates more than 260 tea-processing machines.
Processing follows a specific sequence: fresh leaves are steamed immediately after harvest, dried into tea cakes, then ground into fine powder using automated production lines. Some facilities can produce 10 tons daily. This scale allows Tongren to supply raw matcha material to markets worldwide, with over 80% exported for use in beverages, food products, and cosmetics.
Tongren matcha differs from Japanese varieties in several ways. The subtropical climate and Chinese tea cultivars produce a flavor that’s less astringent and more rounded compared to Uji or Nishio matcha. Tasters often describe it as having:
The region’s emphasis on organic farming practices—leveraging natural mountain ecosystems rather than chemical inputs—contributes to cleaner flavor notes. Many producers maintain wild tea tree habitats alongside cultivated gardens, preserving genetic diversity that dates back centuries. This approach connects modern production methods with traditional tea cultivation knowledge, creating matcha that balances efficiency with quality. You’ll find Tongren matcha increasingly available as producers expand direct-to-consumer channels alongside their bulk ingredient business.
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