Japanese Tea Report – May 2025

By SimonaTea Reports

The spring season, which began in April, continued to unfold throughout May, marked by the opening of tea auctions in various regions. Gifu held its first auction on 30th April, followed by Shiga on 1st May, and Nara on 9th May. On the same day, the first tencha auction of the year took place in Kyoto, where the average price for tencha (the material leaf of matcha) reached 8,235 yen per kilogram. This figure is 1.7 times higher than last year’s average and significantly surpasses the previous record of 4,862 yen per kilogram set in 2016.

In line with the growth of tea exports, Miyazaki Prefecture has established a new support program for organic tea production. It is designed in particular to subsidize the maintenance costs of essential equipment, including weeders and refrigerators. Meanwhile, Shizuoka City has launched a training initiative for tea farm guides, anticipating increasing numbers of international visitors. The program also aims to alleviate the burden on tea farmers, especially during the peak harvest period.

The Prefectural Tea Research Institute in Iruma City recently welcomed a distinguished visitor: His Majesty Emperor Naruhito, who was in Saitama Prefecture to attend the 75th National Tree Planting Festival.In Shiga a special tea picking event was held at Hiyoshi Tea Farm – possibly the oldest tea garden in Japan believed to be started by Buddhist monk Saichō. In Tomiya City, Miyagi Prefecture, a tea picking event was organized to help revive the local Tomiya tea brand, which had disappeared in 1970 when the last producer ceased operations. Local community efforts are now underway to bring the tea back to market. Similarly, the iconic view of Mount Fuji rising above the tea fields was nearly lost when surrounding farms were abandoned. Thanks to local restoration efforts, the area has been revitalized and now receives more than 60,000 visitors annually.

Among the new products, a company in Kanazawa has developed “Poncha,” a freeze-dried tea cube that dissolves easily in both hot and cold water, catering to those who do not have access to traditional teaware. Fujieda City in Shizuoka Prefecture has launched new tea cans in a popular theme of Captain Tsubasa manga. Tins with a football lid will include both tea bags and loose-leaf tea. In the nearby city of Mishima, a new gin has been released, infused with ginger, cedar, and locally grown Shizuoka tea. After three years of development, a tea company in Shiga has unveiled a new hojicha syrup that combines local hojicha and honey, making it a convenient ingredient for hojicha lattes.

Ito En has announced the creation of a new dye made from tea leaves discarded during the production of its tea beverages, including “Oi Ocha.” In partnership with a major stationery company, it will release a line of dyed leather goods in June, including a mini pouch, pen case, and business card holder. In Fukuoka, a fragrance company has developed an aroma candle that captures the essence of Yame tea. The candle is produced using tea leaves and lemons that would otherwise be discarded during processing.

As the tea season progresses, these developments highlight not only the resilience and creativity of Japan’s tea industry but also its ability to adapt to contemporary needs while preserving deep-rooted traditions.

 

*The article is based on Japanese media articles:

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