Matcha Growing Regions — Uji, Nishio, Yame
Japan produces approximately 3,300 tonnes of matcha per year, with Uji (Kyoto Prefecture) historically dominant. Nishio (Aichi) now supplies ~40% of domestic production volume; Yame (Fukuoka) is renowned for premium koicha-grade matcha.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Japan total matcha production (annual) | ~3,300 | tonnes | 2022 estimate; growing due to export demand |
| Nishio (Aichi) share of domestic matcha | ~40 | % | Largest production volume; dominant in culinary-grade segment |
| Uji (Kyoto) altitude range | 20–150 | m above sea level | River valleys create morning mist; temperature variation between valley and highland plots |
| Yame (Fukuoka) altitude range | 100–400 | m above sea level | Higher elevation; significant day-night temperature variation; prized for ceremonial quality |
| Japan matcha export volume (2022) | ~5,500 | tonnes | Exports exceed domestic production; includes non-Japan-grown matcha reprocessed in Japan |
| China matcha export volume (2022) | ~10,000–15,000 | tonnes | Lower price per kg; large culinary and flavoring market share |
The terroir of matcha — the combination of soil, climate, altitude, and tradition — is as consequential as in any premium agricultural product. Japan’s three main matcha regions produce recognizably different flavor profiles, and knowledgeable buyers pay significant premiums for specific regional and even estate-specific matcha.
Uji (Kyoto Prefecture)
Uji is the birthplace of Japanese matcha culture. Tea has been cultivated here since the 12th century, when monk Eisai returned from China with tea seeds and techniques. Uji’s Yamashiro district features the Uji River watershed, which creates a specific microclimate:
- Morning river mist provides natural humidity
- Temperature fluctuations between the river valley floor and surrounding hills produce flavor complexity
- Long cultivation history has produced specialized cultivars (Uji is associated with Okumidori, Asahi, and Gokou varieties)
Uji matcha is often described as having a rich, deep umami character with sustained sweetness and minimal bitterness. “Uji matcha” has GI (Geographical Indication) protection under Japanese law.
Nishio (Aichi Prefecture)
Nishio is the largest matcha-producing region by volume, supplying approximately 40% of Japan’s domestic matcha. The Yahagi River area provides fertile alluvial soil and reliable water supply. Nishio focuses heavily on efficient production and has developed strong industrial infrastructure for both tencha processing and matcha grinding.
Nishio matcha tends toward a clean, balanced profile — milder umami than Uji but reliable quality. It dominates the culinary matcha market domestically and internationally.
Yame (Fukuoka Prefecture)
Yame is smaller in volume but highly regarded for quality. Its higher elevation (100–400m) produces significant day-to-night temperature swings, which slow leaf development and concentrate flavor compounds. Yame is particularly associated with koicha (thick tea) quality matcha, used in the most formal tea ceremony contexts.
China and Emerging Producers
China now produces 10,000–15,000 tonnes of matcha annually, surpassing Japan’s output. Chinese matcha (often called “China matcha” or “Chinese ceremonial grade” by marketers) is significantly lower in price. Quality varies widely; some is excellent, but the regulatory framework and traceability for chemical residues is less stringent than Japan. For high-stakes culinary or ceremonial use, most experts recommend Japanese-origin matcha.