Shiga matcha powder

Shiga Matcha and Its Tea Heritage

Shiga Prefecture holds a special place in Japanese tea history as the birthplace of tea cultivation in Japan. In 805, Buddhist monk Saicho brought tea seeds from Tang dynasty China and planted them in this region surrounding Lake Biwa, Japan’s largest freshwater lake. What started over 1,200 years ago has evolved into a distinct tea-growing tradition, with Shiga’s matcha drawing character from its unique geography and climate. Collectively known as Omi tea—named after Shiga’s ancient designation—this region’s matcha comes from three main areas: Asamiya, Tsuchiyama, and Mandokoro.

Geographic Advantages Around Lake Biwa

Lake Biwa creates a microclimate that shapes how tea grows in Shiga. The massive water body moderates temperature extremes throughout the year, reducing frost risk in spring and stabilizing humidity levels during the growing season. Mountains surrounding the tea fields trap moisture, producing frequent mist that naturally shades the plants. This combination of high altitude, low temperatures, and consistent humidity helps tea bushes develop slowly, concentrating flavors in the leaves. The temperate climate features warm, humid summers and mild winters with occasional snowfall—conditions that allow tea plants to thrive while building complexity in their flavor compounds.

Three Historic Tea-Growing Districts

Asamiya, recognized as one of Japan’s Five Great Teas, sits at high elevation where cooler temperatures slow leaf growth. The area’s 1,200-year cultivation history shows in the careful farming practices passed down through generations. Tsuchiyama served as Shiga’s largest production area during the Edo Era (1603-1868), when it supplied tea to travelers along the historic Tokaido road. Mandokoro has the longest documented history, dating to 1356 when monk Don-o brought tea plants from Kyoto’s Daitoku-ji Temple. This district once produced tea exclusively for the Imperial Family and shogunate, establishing standards for quality that continue today. Together, these three areas produced 1,140 tons of tea in 2020, ranking Shiga 13th nationally.

Flavor Profile and Matcha Production

Shiga’s tencha—the shade-grown tea leaves ground into matcha—can carry the prestigious Uji matcha designation when processed in Kyoto. This four-prefecture system (Kyoto, Nara, Shiga, and Mie) recognizes that quality matcha comes from a broader region than Uji alone. The flavor profile of Shiga matcha reflects its growing conditions: the mist and altitude create a balanced umami character with smooth texture and moderate sweetness. The volcanic soil in areas like Mandokoro adds mineral notes, while the slow leaf development from cooler mountain temperatures builds amino acid content. You’ll find Shiga matcha less common than Uji or Nishio varieties, but it offers a taste of Japan’s oldest tea-growing tradition with terroir shaped by Lake Biwa’s influence.