Yawata matcha powder

Yawata Matcha Production and Heritage

Yawata City sits along the Kizugawa River in Kyoto Prefecture, where sandy riverbed soils create perfect conditions for growing tencha, the shade-grown leaf that becomes matcha. This small but prestigious production area focuses exclusively on tencha cultivation, using traditional methods passed down since the Kamakura period. The region’s tea fields at Kozuya, Nojiri, and Iwata showcase the distinctive Ohishita-chaen covered cultivation technique that defines Uji-style matcha production.

Sandy Soils and River Valley Microclimates

The Kizugawa River deposits nutrient-rich sandy soil that drains well and stays loose, letting tea plant roots spread easily. This soil composition contributes directly to the smooth, sweet flavor profile Yawata matcha is known for. The river valley creates temperature swings between day and night, which stress the plants just enough to boost amino acid production. Tea farmers here have worked these fields for over 800 years, refining their understanding of how local conditions affect leaf chemistry and flavor development.

Ohishita-Chaen Shading Methods

Yawata growers use the Ohishita-chaen technique, covering tea fields with reeds or cheesecloth 20-30 days before harvest. This shading method, developed in the late 16th century in the Uji region, reduces sunlight exposure by 90-95%. The plants respond by producing more chlorophyll for photosynthesis and increasing L-theanine content to maintain growth. Here’s what happens under the shade:

• Chlorophyll levels rise, creating the vibrant green color matcha is prized for
• Amino acids like L-theanine accumulate, delivering sweet umami flavor
• Catechin production slows, reducing bitterness and astringency
• Leaf texture becomes softer and more suitable for stone-grinding

Master tea makers time the shading precisely, monitoring leaf development daily to determine the optimal harvest window.

Traditional Fertilization Practices

Yawata farmers apply organic fertilizers that include rape oil cake, koji, dried sardines, and manure sourced from Kyoto. These nutrient-dense amendments feed the soil slowly throughout the growing season, building complex flavor compounds in the leaves. The gogumi blending tradition means tea makers select leaves from different field sections and cultivars, then combine them to achieve consistent flavor profiles year after year. This requires deep knowledge of how each plant variety responds to local conditions.

Cultivars Grown in Yawata Fields

The region cultivates both native Uji varieties and modern cultivars selected for tencha production. Asahi, Samidori, and Ujihikari represent traditional Uji genetics, while Yabukita, Okumidori, and Saemidori offer different flavor characteristics. Yabukita dominates Japanese tea production overall, but Yawata growers maintain diverse plantings to create complex blends. Samidori produces leaves with strong umami and minimal astringency. Okumidori delivers bright green color and smooth mouthfeel. Each cultivar reaches peak quality at slightly different times, letting farmers harvest continuously through the spring flush while maintaining quality standards.