Shizuoka matcha powder

Shizuoka Matcha Production and Quality Insights

Shizuoka Prefecture is Japan’s largest tea-producing region, responsible for roughly 40% of the country’s total tea output. While the region gained fame for sencha production, it’s become a notable source for matcha as well. The area’s volcanic soil, temperate climate, and proximity to Mount Fuji create growing conditions that yield clean, balanced teas with accessible flavor profiles.

Growing Conditions and Geographic Advantages

Shizuoka’s tea fields benefit from nutrient-rich volcanic soil left by Mount Fuji’s ancient activity. The region spans from coastal lowlands to mid-elevation mountain slopes, with each zone producing slightly different characteristics. Coastal areas maintain milder temperatures and consistent growth patterns, while mountainous regions experience temperature swings that add complexity to flavor. The Makinohara Plateau stands out as Japan’s largest tea plantation area, established during the Meiji period to scale up production. This massive growing zone combines fertile soil with a mild climate that supports both traditional and modern cultivation methods.

Cultivation Methods for Matcha Production

Tea plants destined for matcha undergo shading for 20 to 30 days before harvest, though some producers extend this to a full month. Growers use dual-layered shade cloths or traditional straw mats to block sunlight, which boosts chlorophyll levels and increases L-theanine content. This process creates the vibrant green color and umami-rich taste that matcha drinkers expect. The most common cultivar in Shizuoka is Yabukita, known for its balanced flavor with moderate bitterness. You’ll also find Okumidori, Saemidori, Gokou, and Asahi varieties, each bringing different notes to the final powder. Producers typically hand-pluck the youngest leaves for tencha, the raw material that gets stone-ground into matcha.

Processing Techniques and Quality Characteristics

Shizuoka pioneered fukamushi, or deep-steaming, which processes tea leaves for 60 to 120 seconds compared to the standard 30 to 40 seconds. This technique breaks down leaf structure more thoroughly, reducing bitterness and creating a naturally sweeter cup. While fukamushi is primarily used for sencha, the region’s processing expertise carries over to matcha production. Modern facilities incorporate solar power, water-efficient systems, and precise temperature controls to maintain consistency across large batches. The resulting matcha typically shows a bright green color with a milder umami profile than Uji or Nishio matcha. That makes it versatile for both ceremonial use and culinary applications like lattes and baking.

Scale and Market Position

Large-scale production gives Shizuoka an advantage in pricing and availability. The region’s extensive infrastructure supports everything from small family farms to industrial operations. Some producers use the traditional Chagusaba farming system, where farmers cut and spread wild grasses between tea rows to improve soil health. This labor-intensive method produces premium teas that command higher prices. However, the sheer volume of tea coming from Shizuoka means quality can vary. Price fluctuations have pushed some farmers to skip second harvests, focusing instead on spring pickings that deliver better flavor and maintain market value.