Why Kagoshima?
Matchaka's Epic Matcha is from Kagoshima, Japan. But why we select this location?
Back in the day, Kagoshima was known for producing cheap “filler” teas, which big tea houses in places like Uji would use to blend their products. But things changed in the late ‘80s when the local government decided to step up their game, pushing for better quality and brand recognition.
A Look at Kagoshima’s Tea History
Tea farming in Kagoshima started during the Edo period, supported by the Satsuma samurai clan. For a long time, it didn’t match the quality of Kyoto’s teas. Instead, Kagoshima focused on mass-producing lower-quality tea to be blended by big-name companies. It wasn’t until the 1980s that the government stepped in to elevate the region’s tea standards, promoting it as a premium product through initiatives with local farmers and tea organizations.
Geography and Its Role in Kagoshima’s Tea Scene
Kagoshima, Japan’s second-largest tea producer, is a volcanic region with fertile soil and a warm, subtropical climate—perfect for agriculture. The main tea-growing areas, Kirishima and Chiran, are known for their high-quality sencha and other teas. Thanks to its flat terrain, large-scale mechanical harvesting is common here, keeping costs low compared to more traditional regions like Uji, where harvesting is less efficient.
Another big advantage? Kagoshima’s milder climate allows for a greater variety of tea cultivars, like Saemidori and Okumidori, which produce sweeter, more unique flavors compared to the frost-resistant Yabukita grown in colder regions.
Why Kagoshima Leads in Tea Innovation
Kagoshima’s tea industry is all about breaking the mold. Farmers here experiment with new cultivars and techniques, resulting in sweeter matcha, single-origin teas, and a strong focus on organic production—something rare in Japan’s traditional tea culture.
This push for innovation stems from necessity. With Japan’s aging population and younger generations opting for bottled and instant teas, domestic demand for traditional teas has plateaued. Established regions like Uji have little incentive to change, but Kagoshima saw an opportunity to target global markets instead.
Kagoshima Tea Goes Global
As matcha demand skyrockets worldwide, Kagoshima has positioned itself as a key player. While regions like Uji prioritize domestic markets, Kagoshima focuses on organic cultivation and single-origin matcha, catering to health-conscious consumers abroad.
Thanks to its geography and innovative spirit, Kagoshima is perfectly set up to thrive in the global tea market. The region offers high-quality, organic matcha and single-origin blends at prices that are competitive yet reasonable—something even prestigious regions like Kyoto struggle to achieve.
Back in the day, Kagoshima was known for producing cheap “filler” teas, which big tea houses in places like Uji would use to blend their products. But things changed in the late ‘80s when the local government decided to step up their game, pushing for better quality and brand recognition.
A Look at Kagoshima’s Tea History
Tea farming in Kagoshima started during the Edo period, supported by the Satsuma samurai clan. For a long time, it didn’t match the quality of Kyoto’s teas. Instead, Kagoshima focused on mass-producing lower-quality tea to be blended by big-name companies. It wasn’t until the 1980s that the government stepped in to elevate the region’s tea standards, promoting it as a premium product through initiatives with local farmers and tea organizations.
Geography and Its Role in Kagoshima’s Tea Scene
Kagoshima, Japan’s second-largest tea producer, is a volcanic region with fertile soil and a warm, subtropical climate—perfect for agriculture. The main tea-growing areas, Kirishima and Chiran, are known for their high-quality sencha and other teas. Thanks to its flat terrain, large-scale mechanical harvesting is common here, keeping costs low compared to more traditional regions like Uji, where harvesting is less efficient.
Another big advantage? Kagoshima’s milder climate allows for a greater variety of tea cultivars, like Saemidori and Okumidori, which produce sweeter, more unique flavors compared to the frost-resistant Yabukita grown in colder regions.
Why Kagoshima Leads in Tea Innovation
Kagoshima’s tea industry is all about breaking the mold. Farmers here experiment with new cultivars and techniques, resulting in sweeter matcha, single-origin teas, and a strong focus on organic production—something rare in Japan’s traditional tea culture.
This push for innovation stems from necessity. With Japan’s aging population and younger generations opting for bottled and instant teas, domestic demand for traditional teas has plateaued. Established regions like Uji have little incentive to change, but Kagoshima saw an opportunity to target global markets instead.
Kagoshima Tea Goes Global
As matcha demand skyrockets worldwide, Kagoshima has positioned itself as a key player. While regions like Uji prioritize domestic markets, Kagoshima focuses on organic cultivation and single-origin matcha, catering to health-conscious consumers abroad.
Thanks to its geography and innovative spirit, Kagoshima is perfectly set up to thrive in the global tea market. The region offers high-quality, organic matcha and single-origin blends at prices that are competitive yet reasonable—something even prestigious regions like Kyoto struggle to achieve.