Kagoshima – A Leading Green Tea Production Region
Kagoshima Prefecture is one of Japan’s top tea-producing regions, competing with Shizuoka for the highest production volume. Known for its warm climate and early spring, Kagoshima is home to the **earliest harvested new tea in Japan** each year.
As early as April, the tea fields turn a vibrant green, signaling the start of the tea season. During the winter dormancy period, tea plants absorb rich nutrients from the soil, resulting in **deep umami, high nutritional value, and a distinct fresh aroma** in the first harvest.
Although Kagoshima’s tea industry developed later than other regions, particularly during the 1960s and 1970s, it quickly rose to prominence through **agricultural innovation and mechanization**. By flattening tea fields for efficient cultivation, production increased significantly, making Kagoshima one of the leading tea producers in Japan.
Another advantage of Kagoshima’s geography is its **long growing season**. The prefecture’s elongated north-south shape allows for an extended harvesting period, beginning with the **first flush in April, followed by second, third, and even a fourth harvest in August**. This enables continuous production, contributing to its standing as a leading tea supplier.
Kirishima – The Ideal Land for Tea Cultivation
NISHICHA’s organic matcha is cultivated in **Kirishima, a region within Kagoshima Prefecture renowned for its exceptional tea-growing conditions**. Kirishima is surrounded by natural wonders, including **the volcanic Kirishima mountain range to the north and the iconic Sakurajima volcano overlooking Kinko Bay to the south**.
As one of Japan’s most famous tea-producing areas, Kirishima boasts an environment perfectly suited for tea cultivation:
- **Significant temperature variations** – The large difference between daytime and nighttime temperatures helps tea leaves develop rich umami.
- **Pure air and mineral-rich soil** – Volcanic ash soil from the Kirishima mountains provides essential nutrients for healthy tea plants.
- **Natural shading effect from mist** – The frequent mist naturally shades tea leaves from direct sunlight, enhancing amino acid content and deepening the flavor.
With these optimal natural conditions, NISHICHA follows **a strict organic cultivation process** to produce the highest quality matcha.
The Matcha of Kirishima – Grown with Care
NISHICHA’s matcha, cultivated in Kirishima, is distinguished by its **vibrant green color, rich umami, and refreshing aroma**. Every aspect of production reflects a commitment to excellence:
- **Tea fields spanning 70 hectares at the foot of the Kirishima mountains**
- **Certified organic by JAS, Rainforest Alliance, and ICEA (USDA Organic)**
- **Five-year aged compost for nutrient-rich soil, no chemical pesticides, and hand-removal of insects**
- **Natural spring water from the Kirishima mountains, ensuring purity in every leaf**
Through the synergy of **Kagoshima’s vast tea-growing experience and Kirishima’s pristine natural environment**, NISHICHA produces matcha that embodies both heritage and innovation.
Experience the Essence of Kagoshima & Kirishima
While Kagoshima has become a major player in Japan’s tea industry through agricultural advancements and extended harvests, Kirishima remains a **sacred land for premium organic tea cultivation**.
It is within this environment—where nature and tradition meet—that **NISHICHA’s matcha is born**. Every sip carries the richness of the land and the dedication of those who cultivate it.
Experience the unique flavors of Kagoshima and Kirishima, and taste the essence of authentic Japanese matcha.