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Sugimoto Tea Company: Shizuoka Producer Since 1946

Sugimoto Tea Company crafts matcha in Shizuoka from cultivars including Sae Midori, Asanoka, and Oku Midori for distinct uses.
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Who is Sugimoto Tea Company?

Sugimoto Tea Company is a three-generation matcha producer from Shizuoka, Japan, making tea since 1946. Its three grades serve traditional tea, lattes, baking, and daily use, with slow stone milling and fukamushi deep-steaming shaping flavor and color.

Ceremonial matcha uses handpicked first-flush leaves, while culinary grades use later harvests. The company works directly with small family farms through its Shizuoka Tea Project, uses cultivars including Sae Midori, Asanoka, and Oku Midori, and holds JAS organic certification.

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Three generations of authentic Shizuoka matcha since 1946

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Sugimoto Tea Company in details

Sugimoto Tea Company has been producing authentic Japanese green teas from Shimada, Japan since 1946. This family-run operation brings nearly eight decades of tea-making expertise to every package, ensuring that each cup delivers the pure, traditional flavor that defines genuine Japanese tea culture.

A Legacy Rooted in Shizuoka’s Tea Country

Located in Shimada, one of Japan’s most renowned tea-growing regions, Sugimoto operates where ideal climate and soil conditions create exceptional tea leaves. The company’s commitment to traditional production methods preserves techniques passed down through generations. This geographical advantage, combined with decades of refinement, allows Sugimoto to source and process teas that reflect the authentic character of Japanese green tea.

Family ownership means quality decisions are never compromised by short-term pressures. Each generation has built upon the last, maintaining rigorous standards while adapting to serve modern tea enthusiasts.

From Everyday Sencha to Premium Matcha

Sugimoto’s product range spans the full spectrum of Japanese green tea experiences. Their offerings include:

  • Matcha powder for traditional whisking and culinary applications
  • Sencha and other loose leaf varieties for daily brewing
  • Convenient tea bags without sacrificing quality
  • Sugimoto Reserve collection featuring limited-edition selections

Beyond tea, Sugimoto provides authentic teaware like Takayama Chasen bamboo whisks, ensuring customers can prepare matcha using proper traditional tools.

Education Meets Authenticity

Sugimoto recognizes that great tea requires knowledge. The company shares detailed brewing guides, health information, and recipes that help both newcomers and experienced drinkers maximize their tea experience. This educational approach builds a community of informed enthusiasts who appreciate the nuances of Japanese green tea.

For businesses seeking reliable tea sources, Sugimoto offers wholesale accounts and private label services, extending their quality standards to partners who value authentic Japanese tea. This flexibility makes premium tea accessible whether you’re brewing a single cup at home or sourcing for a café menu.

About the Sugimoto Tea Company Matcha

Sugimoto Tea Company produces three distinct grades of matcha, each crafted for a specific use and flavor profile from cultivars including Sae Midori, Asanoka, and Oku Midori.

Matcha Grades

  • Ceremonial Grade is their highest tier, with a bright green color, smooth texture, and naturally sweet, vegetal taste from spring first-flush leaves, suited to traditional tea and premium lattes.
  • Culinary Grade is coarser and slightly bitter, sourced from later summer and autumn harvests for lattes, baking, and smoothies.
  • Daily Wellness Matcha blends first and second flush into a balanced, slightly sweet cup for everyday lattes and culinary use.

Production

Sugimoto grinds slowly on traditional stone mills to limit heat, and its deep-steaming fukamushi method steams the leaves longer than usual for a richer, more intense flavor.

Harvest location

Sugimoto Tea Company sources its matcha primarily from the Shizuoka region of Japan, valued for the climate and soil that suit tea cultivation. It works closely with small family-owned farms through the Shizuoka Tea Project, providing training, resources and support to help them move to organic, pesticide-free methods. It holds JAS organic certification, supports Chagusaba farming, and works in direct partnership with its growers.

Harvesting methods

Both handpicking and machine harvesting are used by grade. Handpicking is reserved for the highest ceremonial grades, taking only the youngest, most tender, blemish-free leaves by colour, texture, size and maturity. Machine harvesting serves other grades, calibrated to cut gently without damage.

Processing

The kill-green steaming stage holds about 100 degrees Celsius for 15 to 20 seconds, deactivating the enzymes that cause oxidation while preserving flavour, colour and freshness. Steamed leaves are then dried to optimal moisture.

Sugimoto Tea Company History

Sugimoto Tea Company was founded in 1946 in Shizuoka, Japan, when Zenichi Sugimoto began hand-making and delivering tea by bicycle in the post-war era to support his family and community.

Three generations

  • 1967 — Second-generation leader Hiroyuki Sugimoto took over the family business.
  • 1986 — Hiroyuki began winning awards, then shifted focus from competition teas to everyday enjoyment.
  • 2005 — The company expanded into the United States.
January 1, 1946

Zenichi Sugimoto founded Sugimoto Tea Company in Shizuoka, Japan, during the challenging post-war era. Starting with limited resources, he began hand-making and delivering tea by bicycle to support his family and help revitalize his community, establishing the company's foundation of ethical and sustainable practices.

January 1, 1967

Zenichi's son Hiroyuki Sugimoto took over the family business, beginning a new chapter that would focus on expanding the company's reach both domestically and internationally while maintaining the commitment to high-quality tea production.

January 1, 1986

Hiroyuki Sugimoto began winning prestigious awards including the Shizuoka Prefectural Tea Competition and the National Blind Tea Tasting Championship. However, these accomplishments led to a crucial realization about the divide between competition teas and everyday enjoyment, prompting him to shift focus from winning competitions to creating beneficial and delicious teas for everyone.

January 1, 2005

Sugimoto Tea Company established its presence in the United States, marking a significant milestone in expanding their reach to a global market eager to experience authentic Japanese green tea. This expansion brought their traditional Shizuoka tea craftsmanship to international consumers.

Frequently asked questions

Here are some frequently asked questions and answers.

Where is Sugimoto Tea Company’s matcha produced?

Sugimoto Tea Company produces tea in Shimada, within Japan’s Shizuoka region, and sources its matcha primarily from Shizuoka. It works directly with small family-owned farms through the Shizuoka Tea Project, which provides training, resources, and support for movement toward organic, pesticide-free farming methods.

Which Sugimoto matcha grade should I choose?

Choose Ceremonial Grade for traditional tea or premium lattes and a naturally sweet, vegetal profile. Culinary Grade has a coarser texture and slightly bitter character suited to lattes, baking, and smoothies. Daily Wellness Matcha blends first- and second-flush tea for everyday lattes and culinary preparations.

How does Sugimoto process its matcha?

Sugimoto slowly grinds its matcha on traditional stone mills to reduce heat during processing. It also uses fukamushi, or deep steaming, in which leaves are steamed longer than usual to create a richer, more intense flavor. Its kill-green steaming stage halts the enzymes responsible for oxidation.

What cultivars are used in Sugimoto matcha?

Sugimoto makes matcha from cultivars including Sae Midori, Asanoka, and Oku Midori. These cultivars appear across a three-grade range designed for different preparations and flavor profiles. The company’s ceremonial offering uses spring first-flush leaves, while its culinary grade comes from later summer and autumn harvests.

What is the history of Sugimoto Tea Company?

Zenichi Sugimoto founded the company in Shizuoka in 1946, initially hand-making tea and delivering it by bicycle. Hiroyuki Sugimoto became the second-generation leader in 1967. After winning awards, he shifted attention from competition teas toward everyday enjoyment, and the company expanded into the United States in 2005.