We start the December Japanese Tea Report with the recently released statistics on Japan’s tea exports. Expected to reach 10,084 tons from January to October 2025, they have surpassed the annual 10,000-ton mark for the first time in 71 years since 1954, according to the Ministry of Agriculture, Forestry and Fisheries and industry data. Exports during this period rose 44% compared to the same months in 2024, already exceeding the 2024 annual total of 8,798 tons. The growth has been driven by the global matcha boom, rising health awareness, and a weak yen. The United States was the largest export market, accounting for about 3,497 tons (30%), mainly powdered green tea including matcha, followed by Taiwan, Thailand, and Germany. Meanwhile, domestic production has declined, leading to shortages and rising prices for sencha and bottled teas.
Meanwhile, Kirin Beverage’s Chubu Regional Headquarters will release a limited-edition Ichibancha tea from 13 January 2026, featuring special labels to support recovery efforts following the Noto Peninsula earthquake. Sold in the Tokai and Hokuriku regions, including Aichi and Shizuoka, the campaign will donate ¥1 from each bottle to Ishikawa Prefecture. The initiative follows a similar January release that raised nearly ¥2 million in donations for reconstruction.
Sustainability efforts in the tea industry continue. Ito En has launched a pioneering initiative to turn used tea leaves from its beverages, like Oi Ocha, into compost for cultivating local feed crops in Miyazaki Prefecture. Developed with Miyazaki Prefecture Agricultural Cooperative Fruit Juice and Big Farm, the compost—refined over two years—balances nutrients to avoid excess accumulation. Local sourcing keeps transportation costs and environmental impact low, marking the first such use of tea leaf compost for feed crops in Japan.
Innovation and creativity extend beyond cultivation. This month, Kiyoken, a food company from Yokohama, released its first craft beer, Yokohama Rice Lager. Developed with Yokohama Brewery, the beer is made using leftover rice from Shumai Bento and is flavoured with Kiyoken tea leaves, designed to pair perfectly with their signature shumai.
Educational initiatives are also shaping the next generation of tea enthusiasts. Students from Nagano Nihon University School have developed Matcha An Oyaki in collaboration with Irohado and Gion Tsujiri, blending matcha bean paste with the local confectionery “oyaki.” The project, led by the school’s World Club, aims to share Nagano cuisine internationally amid the global matcha boom.
Industry gatherings continue to foster exchange and collaboration. The National Local Black Tea Summit “Jikocha 2025” took place on 6–7 December in Tsushima City, Nagasaki, with around 900 attendees. Hosted by Tsushima Oishi Farm, the event featured 20 booths from Japan and South Korea, promoting tea tasting, knowledge exchange, and international business connections. The next summit will be in Shimada City, Shizuoka, in February 2026.
Cultural charm and local promotion go hand in hand. Chabashira (茶柱), the rare phenomenon of a tea stem floating upright, is celebrated in a playful web commercial by Miyakonojo City in Miyazaki Prefecture, promoting its hometown tax gift with 100 chabashira. Voice actress Maaya Uchida, who voices the city’s mascot “Nuko,” highlights the city’s record of ranking first in hometown tax donations five times. Filming, supervised by tea specialist Hiroyuki Sakamoto, took 120 hours and involved 15 staff carefully pouring tea until each stem stood. The video and behind-the-scenes process are available on Miyakonojo City’s YouTube channel.
Finally, for those seeking professional development, the Uji Tea Academy will run from January to March 2026 at the Prefectural Tea Research Institute in Shirakawa, Uji City. Designed for young tea business managers, the four-session course offers expert lectures, practical training, and opportunities for networking. Co-hosted by the Prefectural Tea Industry Chamber of Commerce, the program aims to enhance management and communication skills within Kyoto’s tea industry and will welcome up to 30 participants from local producers, distributors, and tea product businesses.
These initiatives show how Japan’s tea industry is innovating, educating, and growing at home and abroad, setting the stage for an exciting year for tea lovers everywhere.
*The article is based on Japanese media articles:
Ito En turns used tea leaves into compost to cultivate feed crops in Miyazaki Prefecture, Nikkei Shimbun 2025.12.05
Nagano Nihon University teams up with Irohado and Gion Tsujiri to develop “Matcha An Oyaki”, Nikkei Shimbun 2025.12.09
Kiyoken to create craft beer using non-standard rice in collaboration with Yokohama Brewery, Nikkei Shimbun 2025.12.10
Miyazaki’s Miyakonojo City launches web commercial claiming 100 tea leaves are “probably the most auspicious in Japan”, Asahi Shimbun 2025.12.10
Tea exports exceed 10,000 tons for the first time in 71 years, boosting overseas matcha boom, Mainichi Shimbun 2025.12.16
Kirin Beverage to donate 1 yen per bottle of Namacha tea to support recovery efforts after the Noto Peninsula earthquake, Nikkei Shimbun 2025.12.19
Tea producers from around the country gather in Tsushima for the “Local Black Tea Summit”, Asahi Shimbun 2025.12.24
Uji Tea Academy to open next month, with producers imparting knowledge and management know-how in Kyoto, Mainichi Shimbun 2025.12.29