The Fuji-Numazu region stretches from the foot of Mt. Fuji to Suruga Bay. Nurtured by an abundance of fresh spring water from Mt. Fuji and ample sunlight, the tea leaves produced in this clear, temperate climate offer a crisp aroma and light flavor. When crafted into matcha, it creates a bright, translucent taste defined by refreshing notes and refined umami.

The Honyama region, nestled in the upper reaches of the Abe River, is a serene tea-growing area surrounded by mountains. In these high-altitude mountainous areas, morning mist and significant temperature differences between day and night envelop the tea leaves, allowing them to grow at a slow, gradual pace. These natural conditions bring out a rich aroma and a deep, full-bodied umami. Crafted into matcha, it blends a delicate fragrance with smooth umami, delivering a beautifully lingering flavor.

The Okabe region spans the western part of Shizuoka City and around Okabe Town in Fujieda City. Blessed with a climate of moderate humidity and a landscape blending mountains and plains, it has long been known for producing high-quality tea. The tea leaves offer an exceptional balance of aroma and umami, bringing out a smooth mouthfeel and refined fragrance when crafted into matcha—delivering a delicate, harmonious flavor.

Located in western Shizuoka Prefecture, the Kakegawa region is one of Japan’s leading tea-producing areas, blessed with a warm climate and expansive tea gardens. Tea leaves grown in this sun-drenched environment possess a robust flavor and rich aroma. When crafted into matcha, they offer a vibrant color and powerful umami—delivering a distinct flavor profile that maintains its strong presence even when paired with milk or desserts.