Shizuoka Prefecture, situated between Mount Fuji and the Pacific Ocean, has long reigned as the Tea Capital of Japan by volume, supplying the vast majority of the nation's green tea. While historically renowned for Sencha (steeped leaf tea), Shizuoka’s contribution to the matcha world is immense, providing significant quantities of high-quality Tencha (raw material for matcha) essential for meeting global demand. Shizuoka matcha is characterized by its large scale, reliable consistency, and robust flavor profile.
A History Defined by Volume and Innovation
While Uji pioneered the ritual of matcha, Shizuoka's history is defined by its commitment to efficient, high-volume production and agricultural advancement.
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Early Cultivation: Tea cultivation in Shizuoka dates back several centuries, but it saw massive expansion during the Edo Period (1603–1868). The region’s temperate climate, volcanic soil, and proximity to major trade routes (like the Tōkaidō road connecting Tokyo and Kyoto) made it ideal for widespread tea farming.
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The Meiji Era Boom: Following the Meiji Restoration (1868), Shizuoka's tea industry modernized rapidly. Farmers adopted advanced steaming techniques and efficient cultivation methods, allowing the region to dominate the domestic and international Sencha markets. This expertise in high-volume processing laid the groundwork for its subsequent large-scale Tencha production.
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Focus on Consistency: Shizuoka's tea producers focus heavily on quality control and blending expertise. This ensures that their matcha offerings—from premium culinary grades to mass-market ceremonial options—maintain a highly consistent flavor and color profile year after year.
The Shizuoka Terroir and Leaf Profile
Shizuoka’s tea gardens are extensive, stretching from the coastal plains up to the slopes of Mount Fuji and the rugged Hon Yama (Mountain Tea) region.
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Ideal Climate: The region benefits from abundant rainfall, mild average temperatures, and soil enriched by volcanic ash from Mount Fuji. This environment is perfect for high-yield tea growth.
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Leaf Characteristics: Shizuoka matcha leaves (Tencha) are known for producing a powder with a rich, vibrant green color and a smooth texture. The flavor strikes an excellent balance: while it offers good umami, it often has a slightly more pronounced, fresh vegetal note compared to the extremely rich, purely savory profile of Uji matcha. This complexity is prized for daily drinking.
Production and Scale
Shizuoka is often referred to as the benchmark for efficiency in the Japanese tea industry.
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Production Volume: As of 2025, Shizuoka is the nation's second-largest producer of crude tea (Aracha), recently surpassed by Kagoshima. Despite this shift, its sheer scale means it remains a critical supplier for the entire country's tea needs, including large quantities of Tencha.
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Cultivar Diversity: Shizuoka's success relies heavily on the Yabukita cultivar. Due to its hardiness, high yield, and excellent flavor when steamed, Yabukita accounts for the majority of tea grown in the prefecture. This consistent base provides the reliable backbone for both Sencha and matcha production.
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Blending Expertise: Shizuoka's processors are experts in blending Tencha from various sources (both within the prefecture and occasionally from other regions) to achieve specific flavor profiles and maintain uniformity for commercial markets. This blending expertise makes it a central hub for the global matcha trade.
The Cultivars of Shizuoka
While Shizuoka grows many varieties, its volume is centered around specific high-yield, high-quality strains:
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Yabukita (やぶきた): This is the dominant cultivar of Shizuoka, prized for its excellent balance of sweetness and astringency. When shaded for matcha, Yabukita yields a reliable, flavorful powder suitable for a wide range of uses.
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Sayama-Kaori (さやまかおり): A cultivar developed in the neighboring Saitama Prefecture, it is also popular in Shizuoka. It is noted for its strong, refreshing aroma and a flavor with less astringency, making it a favorite for blending.
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Okumidori (おくみどり): A late-sprouting cultivar that is highly suitable for shading. Okumidori produces a matcha with a deep green color and a mild, pleasant umami flavor, often used to enhance the color and creaminess of blends.
Conclusion: The Reliable Standard
Shizuoka matcha is the foundation of the modern global matcha market. While it may not carry the same ancient ceremonial weight as Uji, its dedication to efficient, high-quality production, backed by superior blending and processing techniques, has made it indispensable. Shizuoka tea offers a dependable and robust flavor profile—often a clean, fresh, and slightly vegetal taste—making it the essential choice for everything from high-quality lattes to everyday pure matcha consumption. It represents the successful fusion of historical farming tradition with modern industrial excellence.
