The Tea Fields of Shizuoka: A Land of Tradition and Excellence

Shizuoka Prefecture is world-renowned for its verdant tea fields, breathtaking landscapes, and long tradition of producing high-quality tea. Located between Tokyo and Nagoya at the foot of the majestic Mount Fuji, Shizuoka benefits from a mild climate and fertile soil, ideal for tea cultivation. The region accounts for nearly 40% of Japan's total tea production, making it a cornerstone of the Japanese tea industry.

The History of Tea in Shizuoka

Tea cultivation in Shizuoka dates back over 800 years, when the Buddhist monk Eisai introduced the first tea seeds to Japan after his travels to China. At the time, tea consumption was primarily linked to religious practices and Zen rituals. Over the years, tea production spread throughout the region, establishing Shizuoka as one of the country’s premier tea-producing areas.

In the 19th century, driven by international trade, Shizuoka's tea began to be exported, particularly to the United States and Europe. The exceptional quality of Japanese tea, combined with Shizuoka’s reputation as a tea-producing region, further solidified its global importance.

Today, Shizuoka is a pilgrimage destination for tea enthusiasts. Its rolling, terraced tea fields often offer stunning views of Mount Fuji, creating a unique setting for tea production and tasting.

The Tea Preparation Process in Shizuoka

Preparing tea in Japan is a refined art that requires precise and meticulous steps.

• Harvesting: The harvesting season varies depending on the type of tea and climatic conditions, but it generally begins in May with the first flush, known as shincha. The tea leaves are carefully handpicked or harvested using machines, with particular attention to freshness and quality. The first flush is highly prized for its tender leaves and rich aroma, making it the most valuable harvest of the year.

• Steaming: Once harvested, the tea leaves are immediately steamed for 15–20 seconds. This crucial process halts oxidation and preserves the tea’s vibrant green color and natural aromas. This steaming technique, specific to Japanese green tea, distinguishes it from black or oolong teas, where oxidation is intentionally encouraged.

• Rolling: The tea leaves are then rolled to release their juices and enhance their flavor.

• Drying: The rolled leaves are placed in temperature-controlled dryers, where they lose moisture while retaining their distinctive taste profiles. This drying process is repeated to ensure the leaves achieve the correct texture and moisture level before being packaged.

• Sorting: The dried leaves are sorted by size and quality. The finest, most uniform leaves are reserved for premium teas, while others are used in blends or for different products.

Finally, the tea leaves are packaged for local distribution or export.

Shizuoka's Varieties of Tea

Shizuoka is celebrated for its diverse range of green teas, each with unique flavors, aromas, and preparation methods. Here are some of the most famous varieties:

• Sencha: The most common tea variety in Japan, Shizuoka produces some of the finest sencha. Made from young tea leaves harvested during the first flush, sencha is known for its vibrant, slightly astringent taste and fresh, grassy notes.

• Gyokuro: A premium green tea often regarded as one of Japan's most refined teas. Gyokuro is shade-grown for several weeks before harvesting, resulting in a sweet, umami flavor without the typical bitterness of some green teas. Its exclusivity and unique profile make it ideal for special occasions.

• Matcha: Shizuoka also produces abundant quantities of matcha, the powdered green tea used in Japanese tea ceremonies. Made from tencha leaves that are shaded before harvesting and then ground into a fine powder, matcha is valued for its antioxidant properties and rich flavors. It’s also widely used in beverages and desserts.

• Hōjicha: A roasted green tea with a mild, toasty flavor. Unlike sencha or matcha, hōjicha is low in caffeine, making it a popular choice for evenings or for those sensitive to caffeine. It’s commonly enjoyed hot but can also be served chilled.

• Bancha: A more rustic tea made from mature tea leaves harvested after the first flush. It’s less expensive and less refined than sencha or gyokuro, but its simplicity and pleasant taste make it widely consumed across Japan.

Visiting the Tea Fields of Shizuoka

Shizuoka is easily accessible from Tokyo and other major Japanese cities, thanks to the shinkansen (bullet train). From Tokyo, it takes approximately 1.5 hours to reach Shizuoka Station. From there, buses and taxis can take you to local tea plantations.

Another popular option is exploring the area by bicycle. Some tourist areas offer cycling tours through the tea fields, providing an immersive experience with stunning views of Mount Fuji.

Guided Tours and Workshops

Many tea farms in Shizuoka offer guided tours where visitors can learn about tea cultivation, participate in harvesting (season permitting), and watch tea preparation demonstrations. These tours often include tea tastings, allowing visitors to savor different types of teas and appreciate their unique characteristics.

Visitors can also participate in tea ceremony workshops to gain a deeper understanding of the cultural and spiritual significance of tea in Japanese society.

Prices and Best Times to Visit

The cost of tea field tours typically ranges from 1,500 to 3,000 yen per person for a comprehensive experience, which often includes tea tastings and a small souvenir of tea to take home.

The best time to visit Shizuoka's tea plantations is in spring during the first tea harvest in May. However, summer and autumn also offer pleasant conditions for exploring the region.

Conclusion

Shizuoka’s tea fields are more than just a place of high-quality tea production—they offer a rich cultural experience deeply rooted in Japanese history and tradition. By visiting this region, tea lovers can explore diverse tea varieties, witness their preparation, and enjoy tastings while taking in the breathtaking backdrop of Mount Fuji. Shizuoka continues to play a vital role in preserving and promoting the art of Japanese tea, and a trip to this area is a true immersion into the heart of Japan.

Location: