The Beginnings of Shizuoka Tea

Shizuoka Prefecture, located at the heart of Japan and stretching approximately 160 km from east to west, is widely celebrated as Japan’s premier tea-producing region. Its tea culture is deeply rooted in history, geography, and craftsmanship, giving rise to a remarkable variety of flavors and styles.

Origins of Shizuoka Tea

The story of Shizuoka tea begins in the 13th century when Shoichi Kokushi (1201–1280) from Tochizawa, Suruga Province (now part of Shizuoka Prefecture) returned from China with tea seeds and planted them in Ashikubo.

During the Edo period, tea from Ashikubo was so esteemed that it was presented to Edo Castle, earning the title “the tea of the Shogun's purveyor.” Its popularity is immortalized in the words of Matsuo Basho, who, during his visit to Shimada-juku in May 1694, wrote, “The scent of tea fills the Suruga road and the orange blossoms.”

The Meiji era brought large-scale development to Makinohara, spearheaded by Tokugawa samurai and Kawagoe laborers, establishing it as the largest tea-producing region in Japan. By the end of the period, Sugiyama Hikosaburo discovered a new tea variety called Yabukita, which now accounts for nearly 80% of Japan’s tea cultivation.

Shizuoka’s Tea Regions and Specialties

Shizuoka’s vast geography and diverse climate allow each tea-producing region to develop its own distinct style. Among the most notable are:

Kawane Tea & Honyama Tea: Renowned high-quality sencha, grown on mountainous slopes, known for refreshing aroma and bright, astringent flavor.

Kakegawa Tea: Famous for deep-steamed sencha, delivering a rich, mellow taste.

Other notable tea brands include Tenryu, Numazu, Makinohara, Haruno, Fuji, Susono, Asahina, Abe, Shimizu, Okabe, Fujieda, Shimada, Kanaya, Sagara, Omaezaki, Kikugawa, Ogasawara, Fukuroi, Iwata, Enshu Mori no tea, Hamamatsu, Ashikubo, Ryogouchi, Ihara, Umegashima, Mikuriya, Shibukawa, Ikawa, Niiyama, and Misakubo.

Here’s a closer look at some key regions:

Western Shizuoka: Tenryu, Mori, Haruno

Located in the mountainous upper reaches of the Ota and Tenryu Rivers, this region benefits from significant temperature differences, producing tea with a refreshing aroma and clean taste, highly prized for its quality.

Central Shizuoka: Kawane

Grown along the slopes of the upper Oi River basin, Kawane tea offers a refreshing, slightly astringent flavor, ideal for those who enjoy a crisp cup.

Southern Shizuoka: Iwata, Fukuroi, Kikugawa, Kakegawa, Makinohara

This southern region specializes in deep-steamed tea (fukamushi sencha), celebrated for its rich, mellow, and full-bodied flavor.

For more on deep-steamed tea, see our guide on Sencha vs Fukamushi.

Mountainous Areas: Fujieda, Shimada, Okabe

With clear streams like the Seto, Hanashi, and Asahina Rivers, these regions enjoy large temperature variations, producing tea with a refreshing aroma. The upper Asahina River area is particularly known for gyokuro tea, a premium shade-grown variety.

Central Shizuoka: Main Temple

Cultivated along the upper Abe River, this tea is prized for its soft leaves, refined taste, and delicate fragrance.

Shimizu & Ihara

Grown in the Nihon-daira and Okitsu River basins, this tea carries the unique refreshing fragrance of mountainous regions.

Southwestern Shizuoka: Fuji & Numazu

Situated at the foothills of Mount Fuji and Mount Aitaka, this tea strikes a perfect balance of astringency and sweetness, embodying the harmony of Shizuoka’s diverse terroirs.

A Legacy in Every Cup

From its historic beginnings in Ashikubo to the widespread cultivation across Makinohara and beyond, Shizuoka tea embodies centuries of tradition, climate diversity, and meticulous craftsmanship. Each region offers a distinct experience, allowing tea lovers to explore the depth and variety of Japan’s most iconic teas.