UNDER CONSTRUCTION
Just like wine and coffee, where tea is grown matters.
Japan has several celebrated tea-growing regions, each shaped by its climate, landscape, soil and generations of tea-making tradition.
Region alone doesn't determine how a matcha will taste — cultivar, shading, harvest and processing all play important roles — but understanding origin is a beautiful way to explore the world of matcha.
Kyoto
Perhaps the most internationally recognised name in Japanese matcha.
Uji has centuries of tea-growing history and is closely connected with the development of shaded Japanese teas. Matcha from the wider Kyoto tea-producing area can offer remarkable depth, elegance and umami.
Cultivars traditionally associated with the region include Gokou, Samidori and Uji Hikari.
Often associated with: refined umami, sweetness and complex aroma.
Fukuoka
This is where Sawasdee Matcha begins.
Located in Fukuoka Prefecture on Kyushu, Yame is highly respected for premium Japanese tea, particularly its shaded teas.
Its mountainous landscape, misty conditions and tea-growing tradition help make Yame an exciting region for discovering beautifully rich Japanese teas.
Our first two matcha, Hana and Mori, are both from Yame.
We were especially drawn to matcha with deep umami, natural sweetness, smooth texture and warm nutty characteristics — the flavour direction that became the beginning of the Sawasdee Matcha collection.
Aichi
Nishio has a long history of producing tencha, the tea traditionally processed and ground to make matcha.
The area has developed considerable expertise in shaded tea cultivation and matcha production, making Nishio one of the names frequently associated with Japanese matcha.
Often associated with: balanced flavour, richness and approachable drinking character.
Shizuoka is one of Japan's major tea-producing prefectures and is famous for Japanese green tea more broadly.
With varied landscapes and growing conditions across the prefecture, teas from Shizuoka can offer a wide range of flavour profiles.
Although particularly famous for sencha, the region also produces tencha and matcha.
Located in southern Kyushu, Kagoshima has become one of Japan's most important tea-producing regions.
Its warmer climate and diverse growing areas allow farmers to cultivate a wide range of tea cultivars.
This diversity makes Kagoshima particularly interesting for matcha drinkers who enjoy exploring different flavour profiles.
Often associated with: vibrant colour and a wide variety of flavour expressions.
Origin is one piece of the matcha puzzle.
Climate, altitude, soil and local growing traditions can influence the tea, but cultivar, shading, harvest timing, processing and the skill of the producer are equally important.
This means two matcha from Yame can taste completely different — just as two matcha from Uji can.
Rather than asking:
“Which region makes the best matcha?”
We prefer to ask:
“Which matcha tastes best to you?”
Because discovering your favourite region, cultivar and flavour profile is all part of discovering your matcha.