Kagoshima Matcha & Teas
From Japan’s southern coast —
a terroir of taste, purity, and legacy.
Why Kagoshima?​
Kagoshima, located at the southern tip of Japan’s Kyushu island, is one of the country’s most celebrated tea-growing regions. Volcanic soil, coastal breezes, and ideal humidity create a microclimate that produces green tea with deep umami, low bitterness, and a natural sweetness that’s hard to replicate.
Home to some of the most progressive and sustainable tea farms in Japan, Kagoshima has rapidly grown into a favorite among both traditional tea masters and contemporary tea brands.
Kagoshima matcha is bold, creamy, and naturally sweeter — thanks to the region’s nutrient-rich soil and extended shading practices.
Its flavor profile makes it highly versatile across both ceremonial use and culinary applications.
Matcha from
Kagoshima
Early Harvest Advantage
Kagoshima is one of the first regions in Japan to harvest green tea each year, thanks to its warmer climate. This means fresher tea reaches market earlier, with more vibrancy and better shelf life.
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Many new-wave Japanese tea brands (both in Japan, India and globally) source exclusively from Kagoshima due to its taste, traceability, and adaptability for modern applications — from oat milk lattes to skincare infusions.
Preferred by the Next Generation of Tea Brands
