Saitama matcha powder

Saitama Matcha Producers and Their Unique Cultivation Methods

Saitama Prefecture stands as one of Japan’s northernmost tea-growing regions, where cold winters and distinctive processing techniques create matcha with bold flavors and rich umami. The Sayama Hills area, spanning cities like Sayama, Iruma, and Tokorozawa, produces what’s known as Sayama tea—accounting for just 2% of Japan’s tea market but earning recognition for its full-bodied character. The region’s matcha producers, including the cooperative Asuka tea factory and farms like Okutomi-en and Miyanoen, combine centuries-old traditions with modern innovations to craft teas that differ markedly from their southern counterparts.

Cold Climate Cultivation and Thick Leaf Development

Saitama’s colder winters force tea plants to develop thicker leaves packed with pectin and flavor compounds. This natural adaptation slows growth rates, limiting producers to two harvests annually compared to three or four in warmer regions like Shizuoka. The climate challenge becomes an advantage—leaves accumulate more nutrients during their extended growth period. For matcha production, farmers shade their fields for approximately 30 days before harvest, a practice less common in the Kanto region historically. This shading process boosts chlorophyll content and amino acids, creating the vibrant green color and smooth taste matcha drinkers expect.

The Sayama Hiire Roasting Technique

What truly sets Saitama producers apart is Sayama Hiire, a high-temperature roasting method reaching up to 120°C during the finishing stage. This technique, refined since the early 19th century, imparts a distinctive sweetness and nuttiness absent in Uji or Shizuoka teas. While Uji focuses on aroma and Shizuoka emphasizes color, Sayama prioritizes bold, lingering flavor. The roasting process caramelizes natural sugars in the leaves without compromising the umami profile. Producers apply this method to both regular tea and tencha (the leaf used for matcha), creating a flavor signature that experienced tea drinkers can identify immediately.

Cooperative Production and Premium Cultivars

The Asuka tea factory, established in 2006 by five farming families, represents a modern approach to traditional production. It’s the first full-scale matcha facility in the Kanto region with its own tencha roasting furnace. Producers grow specific cultivars chosen for matcha quality:

• Samidori: Reserved for high-grade matcha, cultivated in limited areas for premium offerings
• Okumidori: Valued for strong umami and aromatic qualities
• Gokou: Selected for its vibrant green color and smooth finish

Many Saitama farms practice integrated production, handling everything from cultivation to final packaging. This control allows experimentation with blends and processing variations. Tea cultivation here dates to the 14th century, but matcha production gained momentum after the Saitama Grand Tea Ceremony started in 1989, inspiring local farmers to invest in specialized equipment and techniques. The result is matcha that carries the region’s distinct personality—bolder and more assertive than the delicate sweetness of southern Japanese teas.