I'm looking for tea that's:

The cool mountains of Nagano are famous for producing some of Japan’s most celebrated grains—soba among them. Here, rich nature and a temperate climate come together to produce peerless soba-cha.

While virtually unknown as a commercial tea producer, Ibaraki has quietly begun producing stunning oxidized teas from lesser-known cultivars. We are committed to supporting Ibaraki’s continued rise.

Saitama is home to some of the most creative tea making in Japan. Micro-oxidation defines many of its most exciting producers, yielding teas that are floral, rich, and alive with energy.

Considered the birthplace of Japanese tea culture. Fertile valleys with misty mornings create ideal shading conditions.

Though historically absorbed into the Kyoto market, Shiga has always fostered producers dedicated to expressing its own identity. The teas here are fresh, vibrant, and full of life, with beautiful examples of sencha, gyokuro, and matcha found throughout the prefecture.

Shizuoka is a defining region of Japanese tea and home to some of the country’s most sought-after sencha. Its mountainous terrain, deep cultivar diversity, and experienced producers consistently yield teas of the highest order.

Aichi is home to the celebrated regions of Nishio and Mikawa Anjo—historic centers of matcha production. Grown with care and processed in some of Japan’s most advanced facilities, Aichi represents a seamless meeting of old world and new.

Mie is a quiet powerhouse—the third-largest tea-producing prefecture in Japan. Known for its soft, gentle profile, Mie teas offer remarkable drinkability and a refined, understated elegance.

Yame, in Fukuoka, has redefined quality in Japanese tea. Its gyokuro is widely considered unmatched, while its matcha, sencha, and kabusecha continue to push the industry forward and win admirers around the world.

Though only a short distance from Fukuoka, Saga carries a distinct legacy: pan-fired kamairicha. While niche, those who understand the style recognize Saga as its leading light.

Owing to its island geography, Tokushima has developed a tea culture unlike any other in Japan. Its embrace of fermentation produces teas of singular character—expressive, bold, and unmistakably unique.

Nagasaki produces teas with deep umami and sun-kissed aromatics that evoke early spring. With a new generation of producers emerging, its future is especially bright.

Kumamoto’s mountainous terrain yields teas—particularly oolongs—whose character often invites comparison to Taiwan. Still under the radar, these teas have left a lasting impression on those who seek them out.

One of the most exciting regions in Japanese tea today. While sencha is widely produced, it is Miyazaki’s oolongs, black teas, and distinctive aged expressions that define its unique terroir.

Now Japan’s largest tea-producing prefecture, Kagoshima stands not only for scale, but for relentless improvement in quality. Its producers continue to elevate the standard, producing sencha, gyokuro, and matcha of remarkable depth.