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Aerial view of straight rows of tea bushes with a harvesting machine

SINGLE-ORIGIN JAPAN

Five origins

Every RIKYU matcha is single origin. Each region has its own climate, craft and taste.

A harvesting machine in flat rows of tea bushes under a wide Kagoshima sky

01 · Innovation & scale

Kagoshima

Kagoshima

Modern farms built for machines and efficiency. Bright green color, clean taste and a steady supply at a great price.

Best for

Lattes, high-volume cafés, private label

From Kagoshima

Terraced tea fields in the Uji hills at sunrise

02 · The birthplace of matcha

Uji, Kyoto

Uji, Kyoto

800 years of tradition, hand-picking and stone-grinding. Deep umami and an emerald color, the gold standard for tea ceremony.

Best for

Ceremonial service, straight tea, premium menus

From Uji

Aerial view of tea fields and ponds in the Yame mountains

03 · The depth of Yame

Yame, Fukuoka

Yame, Fukuoka

Misty mountains and Gyokuro shading skills. Deep umami, mellow sweetness and a very smooth finish.

Best for

Signature drinks, umami-forward menus

From Yame

Tea fields in Shizuoka with Mount Fuji behind

04 · The heart of tea

Shizuoka

Shizuoka

Japan’s biggest tea region, from misty mountains to sunny plains. Known for perfect balance: not too strong, not too light.

Best for

Lattes, sweets, all-round café menus

From Shizuoka

Shaded tencha fields under black netting in Nishio

05 · Dedicated craftsmanship

Nishio, Aichi

Nishio, Aichi

Growing tea since 1271, with Uji techniques since the 1800s. Makes 20% of Japan’s tencha. Deep green, elegant and smooth.

Best for

Global brands needing Uji-style quality at scale

From Nishio

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