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Travel | June 07, 2019 | C. Thompson

Shizuoka Green Tea: The Best Green Tea in Japan

Shizuoka prefecture produces roughly 40 percent of Japan's total tea output, making it the country's largest and most important tea-growing region. Nestled at the base of Mount Fuji, Shizuoka's combination of volcanic soil, temperate climate, and morning mist creates ideal growing conditions that have sustained tea farming for more than 800 years. Senbird Tea sources several of its core Japanese green teas from Shizuoka farms, including sencha and hojicha.

organic tea field and view of mt. fuji and tea fields plantation in shizuoka japan

MT. FUJI ACTS AS A NATURAL SOURCE OF MINERALS

Mount Fuji's volcanic activity over millennia has deposited mineral-rich ash across Shizuoka's tea fields. This volcanic soil is naturally high in phosphorus, potassium, and trace minerals that tea plants absorb through their root systems. Research from the Shizuoka Prefectural Research Institute of Agriculture and Forestry shows that volcanic soil produces tea leaves with higher catechin concentration and more complex amino acid profiles than standard agricultural soil.

The mineral content also contributes to Shizuoka tea's distinctive "umami clarity" — a clean, sweet finish that distinguishes it from teas grown in clay-heavy soils elsewhere in Japan. Senbird Tea's Shizuoka-sourced sencha consistently exhibits this bright, mineral-driven flavor.

SHIZUOKA'S CLIMATE AND TOPOGRAPHY

Shizuoka sits between the Pacific Ocean and the Japanese Southern Alps, creating a microclimate uniquely suited to tea cultivation. Average annual temperatures range from 14–17 °C with generous rainfall (1,800–2,400 mm per year), providing the moisture tea plants need without waterlogging the well-drained volcanic soil.

hills of tea fields overlooking tea farms in Shizuoka, Japan organic sencha senbird

The region's morning mist is particularly important. Low-lying fog blankets the tea fields at dawn, acting as a natural light diffuser similar to artificial shading. This brief daily shade exposure gently elevates L-theanine levels in the leaves — not as dramatically as gyokuro's 20-day shading, but enough to give Shizuoka sencha a noticeably smoother, sweeter character than sencha from flatter, drier regions.

IT'S NOT JUST WHERE THE TEA IS GROWN, BUT HOW

Shizuoka tea farmers have pioneered many of the production techniques now standard across Japan. The region is the birthplace of fukamushi (deep-steaming), a method that extends the steaming phase from 30 seconds to 60–120 seconds. Deep-steaming breaks down the leaf cell walls more thoroughly, releasing a deeper green liquor with a richer, less astringent flavor and higher bioavailability of catechins. Senbird Tea's Fukamushi Sencha Moriki showcases this technique.

Shizuoka also leads in sustainable farming practices. Many farms in the Makinohara and Kakegawa areas use integrated pest management and reduced-pesticide protocols. Senbird Tea's sencha partners prioritize these methods, resulting in tea that is both flavorful and responsibly produced.

JAPAN'S TOP TEA REGIONS COMPARED

Region	% of Japan's Output	Known For	Key Cultivar	Flavor Signature
Shizuoka	~40%	Fukamushi sencha, hojicha	Yabukita	Bright, mineral, clean
Kagoshima	~30%	Sencha, organic tea	Yutaka Midori	Sweet, full-bodied
Uji (Kyoto)	~3%	Matcha, gyokuro	Samidori, Gokou	Umami-rich, refined
Yame (Fukuoka)	~2%	Gyokuro	Saemidori	Deeply sweet umami

FREQUENTLY ASKED QUESTIONS

Why is Shizuoka tea considered the best in Japan?

Shizuoka combines volcanic soil from Mount Fuji, a mild Pacific-influenced climate, and morning mountain mist that naturally shades tea leaves. These conditions produce exceptionally balanced sencha with bright flavor, high catechin content, and a clean mineral finish. The region's 800-year farming tradition and innovations like fukamushi steaming further elevate quality.

Japanese tea farmers in tea fields of Shizuoka, Japan senbird organic Japanese Green Tea

What types of tea come from Shizuoka?

Shizuoka is best known for sencha (both regular and fukamushi deep-steamed varieties), which accounts for the majority of its output. The region also produces excellent hojicha, genmaicha, and small quantities of gyokuro. Senbird Tea sources sencha and hojicha from Shizuoka's premier growing areas including Makinohara and Kakegawa.

How does Shizuoka sencha taste different from other regions?

Shizuoka sencha, especially fukamushi varieties, has a deeper green color, a richer body, and less astringency than light-steamed sencha from other regions. The volcanic mineral soil adds a distinctive clean, almost maritime finish. Kagoshima sencha tends to be sweeter and fuller, while Uji teas lean toward umami depth. Each region produces a recognizably different cup.

Is Shizuoka tea organic?

Some Shizuoka farms are certified organic, though the majority use integrated pest management (IPM) practices that minimize chemical inputs without formal organic certification. Japan's JAS organic standards are strict, and Shizuoka farms increasingly adopt sustainable methods. Senbird Tea provides sourcing details for each product so customers can make informed choices about farming practices.

Can I visit tea farms in Shizuoka?

Yes. Shizuoka is one of Japan's most accessible tea tourism destinations, located about one hour by bullet train from Tokyo. Many farms offer tours during the spring first-flush harvest (late April through May). The Makinohara plateau and Nihondaira hills provide stunning views of tea terraces against the backdrop of Mount Fuji.