Kagoshima Tea - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KagoshimaKagoshima Tea

Classification (Large)

Others

Classification (Small)

Beverages

Main ingredients used

tea leaves

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Region of inheritance

Prefecture-wide

Product overview (special characteristics and types)

Making the most of the warm climate, diverse types of tea are cultivated in Kagoshima Prefecture, from early to late variations. Due to this, the harvesting period is exceptionally long, and the prefecture is able to manufacture teas catering to diverse needs, making it the second-largest tea production area in Japan for both production quantity and cultivation area (Kagoshima Prefecture [About Kagoshima Tea]). Furthermore, the area is known for producing the first newly picked tea in Japan. The newly picked tea season starting in late March is known as [hashiri-shincha].
As the consumption of leaf tea has been declining, the prefecture’s tea-making efforts have responded to various needs, such as tencha, which is the raw ingredient for matcha, along with production of raw ingredients for beverages and teabags. The production output for tencha in 2022 was No. 1 in Japan at 1,392 tons (Kagoshima Tea Producers Association [Green Tea of Kagoshima]).
In the Kagoshima dialect, there is a term known as [chaippe (chaippai)]. This is a word that offers hospitality, encouraging people to [have a cup of tea before you leave].

History and culture

There are multiple theories on the start of the tea industry in Kagoshima Prefecture, such as the theory that it came to Ata/Shirakawa, Kinpo Town in Minami-Satsuma City from a fallen Heike clan member approximately 800 years ago, or that seeds for tea trees were ordered from Uji in Kyoto by the Hannyaji Temple in Yusui Town during the Muromachi period. In the Edo period, the Satsuma clan encouraged tea cultivation, and it was grown in many locations throughout the clan. After the war, in the 1950s, Kagoshima became a leading black tea-producing area in Japan, but transitioned toward green tea with the liberalization of tea imports. In modern times, large-scale and efficient production is conducted through activities such as the introduction of large machinery, and the percentage of Kagoshima’s aracha production in Japan has been on an upward trend.

Production method

Young shoots of tea leaves are steamed, repeatedly kneaded and dried, and then dried again to create sencha. The length of the steaming times has a profound effect on the tea color, fragrance, and flavor. The steaming times are designated according to the characteristics of the teas in each production area.
Teas with shorter steaming times than usual are [asa-mushi], standard steaming times (30 to 40 seconds) are [futsu-mushi], and longer steaming times (two to three times longer) are [fuka-mushi]. Generally, shorter steaming times are conducted for teas that focus on fragrance, and longer steaming times are for teas that focus on a more full-bodied taste. The steaming times also change the color of the tea when poured into cups.

Conservation and succession efforts

To provide safe and high-quality tea in Kagoshima, those in the tea industry have come together to record and disclose production histories and establish standards for production process management. This is called the [Kagoshima Tea Basic GAP]. Furthermore, efforts are being made to promote acquisition of third-party certifications unique to the prefecture, such as K-GAP. The prefecture is also promoting the acquisition of domestic certification, such as JGAP, and international certification systems, such as ASIAGAP, GLOBALG.A.P., and FSSC.
To promote more leaf tea consumption, numerous opportunities are being used for promotion activities, such as workshops on how to brew delicious tea for Kagoshima Prefecture elementary school students, and regular participation in events to boost tea consumption, such as the [Kagoshima 100-Yen Tea House], as well as [Kagoshima Fairs] held at major mass retailers.
Black tea products using 100% Kagoshima Prefecture-made tea leaves have also been developed, and can be found at retail stores at many locations.

Main consumption method

To brew tea, fill a teacup with about eight parts hot water and let it cool. Place tea leaves inside a teapot and transfer the cooled water to the teapot. Wait one minute before pouring the brewed tea. Swish the tea in the pot while pouring to ensure an even amount and strength of the tea, and pour until the last drop, making sure no tea is left in the teapot.
Cold brew green tea using icy water and long brewing times is often enjoyed in the summer.
Furthermore, tea is used in Western confectionaries, such as cakes and cookies, as well as in Japanese confectionaries, such as manju. In addition, it can be used for cooking, such as rice cooked with tea or tsukudani with tea husks.
There is also a dish called [chabushi] in which green tea is poured onto katsuobushi and barley miso, and it is commonly eaten to recover from fatigue or hangovers.

At-home recipes：Kagoshima tea cookies

Ingredients

Kagoshima tea

3 g

Cake flour

100 g

Salad oil

35 ml

Maple syrup

35 ml

How to make

Preheat the oven to 180°C.

Sift cake flour into a bowl, add tea leaves, and mix them with a rubber spatula.

Add salad oil and maple syrup and mix all the ingredients with the rubber spatula until they clump together. Put the dough on parchment paper and flatten it to a thickness of about 5 mm with a rolling pin.

Cut the sheet into 5-cm squares and arrange them on parchment paper laid on a baking sheet. Bake them in the 180°C oven for about 15 minutes until they turn brown.

When the cookies cool, put them in a dish.