A Matcha Lover’s Tour of Japan: Exploring the Flavors of Uji, Nishio, and Beyond

What Exactly Is Matcha?

When you picture matcha, you probably think of a vibrant green powder. But matcha isn’t just ground-up green tea. That special flavor and brilliant color come from a unique growing method and a very careful production process. The tea leaves used for matcha are called tencha, and they’re grown very differently from the leaves used for other green teas like sencha.

The biggest difference is a technique called shaded cultivation. For several weeks before the harvest, the tea bushes are covered to block out sunlight. This simple step completely changes the chemistry inside the leaves. It boosts the amount of L-theanine, an amino acid that creates sweetness and savory umami, while lowering the catechins that cause bitterness. This shading process is the secret to matcha’s signature mellow, rich flavor.

After harvesting, the leaves are immediately steamed to stop them from oxidizing. While this is common for Japanese green teas, tencha leaves then skip the rolling process. Instead, they are simply dried. After that, the stems and veins are carefully removed, leaving only the softest parts of the leaf. This prepared tencha is then slowly ground into an ultra-fine powder using traditional stone mills. Only then does it become the matcha we know and love. This patient, deliberate process is what makes matcha so special.

*Shaded cultivation: A farming method where tea bushes are covered to block sunlight before harvest. This increases the umami-rich L-theanine and reduces bitter catechins.

*Tencha: The raw material for matcha. These are shade-grown tea leaves that have been steamed and dried without being rolled.

Why Region Matters: How a Place Shapes Its Matcha

If you know about wine, you’ve probably heard the term terroir. It describes how a vineyard’s environment—its climate, soil, and landscape—shapes the flavor of the wine. The exact same idea applies to matcha. The region where the tea is grown has a huge impact on its final character, influencing everything from its aroma to its taste.

For example, climate is key. The average temperature, hours of sunlight, and day-to-night temperature swings all affect the leaves’ thickness and chemistry. Fog that rolls in from rivers can act as a natural sunshade, helping nurture a deeper umami. Good drainage helps the roots grow strong, and the unique minerals in the soil add layers of complex flavor.

But a region’s character isn’t just about nature. The local history and the traditional methods passed down by generations of artisans are just as important. In one area, ancient techniques are carefully preserved; in another, new technology is welcomed. These human stories breathe a unique life and flavor into the matcha from each place. To know the region is to understand the soul of the matcha and connect with the culture behind every sip.

*Terroir: A term, often used for wine, for the complete natural environment where a product is made, including the soil, landscape, and climate.

Japan’s Famous Matcha Regions

When it comes to Japanese matcha, two prefectures lead the way: Kyoto and Aichi. They are often called the “Two Great Production Areas” for both quality and quantity. Kyoto’s Uji Matcha has a long history and an unmatched reputation, making it the world’s gold standard for high-quality matcha. Meanwhile, Aichi’s Nishio Matcha is the country’s top producer of tencha (the raw material for matcha) and is loved for its consistent quality and brilliant color.

Beyond these two powerhouses, Japan has several other amazing matcha regions. Shizuoka, Japan’s largest tea-producing area, uses its vast fields to create excellent matcha. And in Yame, Fukuoka—a region famous for its luxurious gyokuro tea—artisans use their expert skills to make matcha with a powerful sweetness and rich flavor. Each of these regions has a unique climate and history that gives its matcha a one-of-a-kind personality. Let’s explore the charms of each one!

Kyoto: Uji Matcha, The Undisputed King

In the world of matcha, the name “Uji” is legendary. Produced in southern Kyoto, Uji Matcha is called the “King of Matcha” for its incredible history and quality. It has been a top-tier brand for centuries, ever since it was favored by shoguns in the Muromachi period (1336-1573).

Uji’s success comes from its perfect natural environment. Fog from the Uji River gently blankets the tea fields, acting as a natural sun filter that helps the leaves develop a deep umami and sweetness. The hills also have well-draining soil, which is ideal for growing tea plants. Together, these features create the unmatched quality of Uji Matcha.

The defining feature of Uji Matcha is its elegant, deep aroma, followed by a mellow yet strong umami. It isn’t just sweet—a subtle, pleasant bitterness adds depth, leaving a complex and satisfying aftertaste. This perfect balance has been protected for centuries by traditional farming and the amazing skills of tea masters known as “chashi.” For a formal tea ceremony or any time you want to taste the true essence of matcha, Uji is the ideal choice.

Aichi: Nishio Matcha, The Production Powerhouse

Nishio, a city in central Aichi Prefecture, is a top matcha producer that rivals Kyoto’s Uji. It dominates the market for tencha, the raw leaves used to make matcha, making it the production backbone of Japan’s matcha culture. Matcha from this region is certified as Nishio Matcha and is highly respected for its quality.

The area’s warm climate and the fertile soil from the Yahagi River provided the perfect conditions for matcha to flourish. For generations, the entire community has worked to quality. By blending traditional techniques with modern management, Nishio consistently delivers high-grade matcha.

Nishio Matcha is famous for its stunning, deep green color. This beautiful hue looks amazing in lattes and desserts. The flavor is mild, with very little bitterness and a great balance of richness and umami. This makes it wonderful to drink on its own but also incredibly popular for cooking and baking. Nishio’s great appeal is its versatility—it offers a traditional flavor that also fits perfectly into the modern world.

Shizuoka: Matcha from Japan’s Tea Capital

Known as Japan’s “Tea Capital,” Shizuoka Prefecture produces more sencha than anywhere else in the country. It’s no surprise that its deep expertise in tea is also used to make fantastic matcha. Instead of having one famous brand, Shizuoka is known for producing different styles of matcha across the prefecture. Its warm, sunny climate helps grow tea leaves that are full of life.

The appeal of Shizuoka’s matcha is its refreshing aroma and a clean, crisp flavor with a pleasant touch of astringency. Because it’s a famous sencha region, its matcha has a fresh character that makes it stand out. While a sweet, umami-rich matcha is wonderful, the bright, clean taste of Shizuoka matcha is perfect for when you want to feel refreshed or for a cup after a meal.

Shizuoka is also home to Japan’s largest tea market, making it a hub for new technology and information. While preserving tradition, local producers are always researching new tea varieties and blending techniques. This innovative spirit leads to an exciting and diverse world of matcha.

Fukuoka: Yame Matcha, Born from Gyokuro Expertise

The Yame region in southern Fukuoka is famous for producing some of Japan’s finest luxury tea. In particular, Yame Gyokuro is considered one of the best in the nation, known for its intense umami and sweetness. The master techniques developed for making this top-tier gyokuro are channeled directly into creating Yame Matcha.

The most unique thing about Yame Matcha is how it’s grown. Just like gyokuro, the tea fields are carefully covered with traditional straw screens for a long time, blocking out nearly all sunlight. This difficult, old-school technique allows the leaves to build up an incredible amount of the umami-rich compound L-theanine. As a result, Yame Matcha has a standout sweetness and a remarkably deep, full-bodied flavor.

The taste is so rich it feels like you’re drinking liquid gyokuro. It has a velvety texture and an incredibly rich taste with almost no bitterness, only a deep, sweet finish that lingers beautifully. Production is limited, but its amazing quality has earned it a loyal following among tea lovers. Yame Matcha promises a truly luxurious and satisfying moment in a single bowl.

Beyond the Big Four: Other Unique Matcha Regions

Besides the four famous regions we’ve explored, many other areas in Japan produce matcha with its own unique local character. The climate, soil, and tea-making history of each place all add to a wonderful diversity of flavors.

For example, Ise Matcha from Mie Prefecture comes from another major tea area and is known for its well-balanced flavor. In recent years, Kagoshima Prefecture has been growing its matcha production. With its warm climate and large tea fields, Kagoshima Matcha is gaining notice for its bright color and strong flavor. And in the historic prefecture of Nara, Yamato Matcha carries on ancient tea-making traditions.

While these regions might not be as famous as the big four, they are home to passionate producers creating amazing matcha that captures the unique character of their land. Trying a local matcha when you travel or ordering from a smaller region is a fantastic way to deepen your tea journey. We hope you’ll explore the rich and fascinating world of Japanese matcha!

How to Choose the Perfect Matcha for You

As you’ve seen, matcha has a wide range of personalities depending on its home region. So, how do you find the right one for you? The best way is to think about how you want to enjoy it.

If you want to savor the pure, delicate flavor of the tea itself by preparing usucha (thin tea), the elegant aroma and smooth umami of Kyoto’s “Uji Matcha” would be a perfect choice. For koicha (thick tea), a richer, more formal style, the intense, gyokuro-like sweetness of Fukuoka’s “Yame Matcha” will truly shine.

On the other hand, if you’re making a matcha latte or baking with it, you’ll want a matcha with a bold flavor and vibrant color. Aichi’s “Nishio Matcha” and matcha from Shizuoka are great for this, as they keep their beautiful green hue and rich taste even when mixed with other ingredients. First, think about how you’ll use your matcha, then pick a region whose character is the right match. You’re sure to find your perfect cup!

*Usucha & Koicha: Two ways to prepare matcha. Usucha (thin tea) is the common, frothy style. Koicha (thick tea) uses double the matcha and less water for a thick, rich brew served at formal ceremonies.

How to Whisk the Perfect Bowl of Matcha

Once you’ve picked your favorite matcha, you’ll want to prepare it in a way that brings out its best qualities. Don’t be intimidated! With just a few key points, anyone can easily whisk a delicious bowl of matcha at home.

First, it helps to have a chasen (bamboo whisk) and a chawan (a tea bowl that’s wide enough for whisking). A chashaku (bamboo scoop) is traditional, but a regular teaspoon works just fine. Start by warming the bowl with hot water—this simple step keeps your matcha from cooling down too fast.

Next, add one or two scoops (about 2 grams, or a teaspoon) of matcha to the bowl. For an extra-smooth texture, it’s a great idea to sift the matcha through a small fine-mesh strainer to remove any clumps. The perfect water temperature is around 80°C (176°F). An easy way to get this is to boil water and then pour it into another cup to cool for a minute. Water that’s too hot can make the matcha bitter instead of sweet. Pour about 70ml (2.4 oz) of the hot water into the bowl. Now, it’s time to whisk! Using quick snaps of your wrist, move the chasen back and forth in a fast “M” or “W” pattern. When a fine, creamy foam covers the top, your delicious matcha is ready. As you sip, think of the beautiful landscapes it came from, and enjoy your perfect bowl.