Hidaka matcha powder

Hidaka Matcha and the Sayama Tea Region

Hidaka is a tea-producing city in Saitama Prefecture, part of the renowned Sayama tea region where matcha cultivation thrives at Japan’s northernmost commercial tea-growing boundary. Tea leaves from Hidaka blend with those from neighboring cities like Sayama, Tokorozawa, and Iruma to create distinctive matcha products. What sets this area apart isn’t just geography—it’s how the cooler climate and unique processing methods shape flavor profiles that differ markedly from southern matcha regions.

Geography and Growing Conditions

Located near Tokyo, Hidaka sits within Saitama’s humid subtropical climate zone. The region experiences colder winters and shorter daylight hours compared to famous southern tea areas like Uji or Nishio. This northern location limits harvests to two per year instead of the four or five possible in warmer regions. Tea plants here adapt to withstand harsher weather, developing resilience that translates into concentrated flavor compounds. The cooler temperatures slow growth rates, allowing leaves to accumulate amino acids and chlorophyll that contribute to matcha’s umami depth and vibrant color.

Farmers in Hidaka typically work with about 10 local growers who cultivate tea on hilly terrain suitable for drainage and sun exposure. The collaborative approach means matcha from this region represents a blend of microclimates and farming practices rather than single-estate production.

Cultivars and Processing Methods

The primary cultivar grown in Hidaka is Okumidori, which buds 8-11 days later than the common Yabukita variety. This late-harvest cultivar produces leaves with refreshing, clean aromas and rich umami characteristics. Before harvest, farmers shade the tea plants to boost chlorophyll content and reduce bitterness—a standard practice for matcha production that intensifies the green color and sweetness.

What makes Sayama tea, including Hidaka’s contribution, truly distinctive is the “Sayama fire” roasting technique. This high-temperature finishing process creates a robust aroma with notes reminiscent of roasted sesame and soybean flour. The method dates back to the Edo period and remains a defining characteristic of the region’s tea processing. Unlike the delicate sweetness of Uji matcha, Sayama matcha offers a stronger, more robust flavor profile that appeals to those who prefer bold taste over subtle nuance.

Historical Context and Modern Production

Tea cultivation in the Sayama region traces back to the Heian period (794-1185), though production expanded during the late Edo period. The area gained recognition as one of Japan’s three best tea regions alongside Uji and Shizuoka. Production peaked in the 1960s and 1970s but has since declined. Today, Saitama Prefecture accounts for roughly 1% of Japan’s total tea production.

Hidaka honors this heritage—a statue of Takabayashi Kenzo, who revolutionized tea processing through mechanization, stands in the city since 2013. Modern producers like Asuka Tea Factory continue the tradition by sourcing from multiple Hidaka farms and processing leaves into ceremonial-grade matcha that showcases the region’s distinctive terroir and time-honored roasting methods.