Shizuoka Tea Country: Green Fields Below Mount Fuji

Explore Shizuoka, Japan's green tea heartland: its tea regions, deep-steamed sencha, history, and easy ways to enjoy tea fields and tastings on a trip.

Published October 17, 2026 at 7:53 PM JST | By Tokyo Paul

Quick answer: Shizuoka Prefecture is Japan's top green tea producer, with large plantations in areas such as Makinohara and Kawane. Most of its tea is deep-steamed sencha, and visitors can taste tea and walk among the fields with Mount Fuji nearby.

Japan's Green Tea Heartland

Picture rows of glossy green tea bushes rolling over the hills, trimmed into soft waves, with sea views and the famous cone of Mount Fuji not far away. That is the image many travelers have in mind when they think of Shizuoka Prefecture, which sits roughly halfway between Tokyo and Nagoya along the Pacific coast. Shizuoka is widely described as Japan's green tea heartland, and it ranks first in the country for both tea growing area and production volume. If you enjoy tea, scenery, or simply a relaxed countryside day out, this region has plenty to offer. This guide covers the history of Shizuoka tea, its main growing areas, the flavors to look for, and practical ideas for visiting.

The region is also very easy to reach. Several Tokaido Shinkansen stations serve the prefecture, including Atami, Mishima, Shin-Fuji, Shizuoka, Kakegawa and Hamamatsu, and local trains connect onward to tea districts. That makes it a natural stop for anyone traveling between Tokyo and Kyoto who wants to add something quietly special to the journey.

A Short History of Shizuoka Tea

The beginnings of Shizuoka tea are traditionally traced to the Kamakura period, when a monk known as Shoichi Kokushi is said to have brought tea seeds back from China and planted them at Ashikubo, in what is now Shizuoka City. Later, in the Edo period, tea was cultivated as an official product by powerful clans of the time, including the Imagawa and the Tokugawa. These old stories give local tea a sense of heritage that people are proud to share.

Tea grew into a major export when Japan opened its ports in the nineteenth century, and the port of Shimizu became an important shipping point in the Meiji era. Techniques and machinery from famous tea districts such as Uji were brought in to support larger-scale production. Large plateaus such as Makinohara were developed into tea plantations, and the wide, orderly fields that you see today are part of that long story. The result is a landscape where farming and scenery blend into something very photogenic.

The Main Tea Regions

Shizuoka is often described as having eight tea areas, each with its own character. Makinohara, on a high plateau in the center of the prefecture, is Japan's largest green tea growing region and is known for sweet, delicate deep-steamed tea. Kawane lies up in the mountains along the Oi River, where big swings between day and night temperatures and misty air help create a refined, mellow tea with a clear yellow-green color. Honyama, one of the oldest tea areas in the prefecture, is nicknamed natural gyokuro for its balance of sweetness, umami and gentle bitterness.

Elsewhere, Okabe in the Shida area is counted among Japan's three famous gyokuro districts, together with Uji and Yame. Kakegawa is a pioneer of growing methods, and cut grass is laid between the tea plants in autumn to enrich the soil and add aroma. In the east, Fuji and Numazu harvest earlier than most places, and the tea is light and creamy with a hint of citrus. On the west side, Tenryu has steep forested valleys and a late harvest that gives complex, gentle flavors. Tasting teas from two or three areas back to back is a fun way to feel the differences.

Deep-Steamed Sencha and What to Taste

Sencha is the main type of tea made in Shizuoka, and around 70 percent of the prefecture's tea is deep-steamed sencha, called fukamushi. Because the leaves are steamed longer than usual, they are softer and break into fine particles, which gives a deeper green, slightly cloudy cup that is rich and mellow with less sharpness. If you usually find green tea a bit grassy, deep-steamed tea can be a very friendly place to start.

Look for words on the package that name the area, such as Makinohara, Kawane or Kakegawa, and ask the shop staff about the harvest season. Spring tea, picked as the new growth appears, is especially prized for its freshness and sweetness. Tea can be brewed in a small pot with water that has cooled a bit from boiling, usually around 70 to 80 degrees Celsius, for about a minute. Pour every drop out of the pot and enjoy a second and third brewing, since the leaves keep giving.

Visiting the Tea Fields

For an easy introduction, Green-pia Makinohara, a tea facility in the Makinohara area, welcomes visitors to walk among the tea gardens, learn about tea, taste tea made on site and enjoy tea-themed food. The official Shizuoka tourism page notes that the tea plantation in Makinohara produces about a fifth of the tea in all of Japan, which gives a sense of the scale. Tea picking is offered as an activity during part of the year for an extra fee, so check the official site for current details, opening days and access before you travel. The facility is reached by train to Kanaya Station and then roughly 20 minutes by car, or about 7 minutes by car from the Sagara Makinohara interchange on the Tomei Expressway.

Many other plantations and tea shops across Shizuoka offer tastings and small cafes. A rental car makes it easier to explore the hills, though taxis and local buses can also work for a single destination. Shizuoka is also known for views of Mount Fuji and Suruga Bay, so it is easy to combine a tea day with a coastal or mountain-view stop. Weather and visibility vary, so treat Fuji as a lovely bonus rather than a promise.

Tea fields are working farms, so stay on marked paths, keep your voice calm, and avoid picking leaves unless you are part of an organized activity. Ask before taking close-up photos of workers, and follow any signs about fields that are off limits. Visitors are most welcome at facilities set up for tourism, and staff are generally happy to explain the tea in simple terms.

When buying tea, look for sealed packages that are small enough to finish in a few weeks, since freshness matters. Store the leaves in a cool, dark, airtight container. Tea makes an easy souvenir because it is light and keeps well, and a small gift set with two or three regional teas is a thoughtful way to share the flavors of Shizuoka with friends back home.

Quick Takeaways

Shizuoka is Japan's largest green tea producer, with eight tea areas that each add something different to the cup, from the mellow depth of Makinohara to the mountain freshness of Kawane. Deep-steamed sencha is the star, and tasting a few versions side by side is the best way to understand the region. With Shinkansen stations close by and the beauty of Fuji and the Pacific nearby, a day of tea in Shizuoka is a calm and rewarding addition to any Japan trip. Take your time, sip slowly, and bring home a small tin of green.

Frequently Asked Questions

Why is Shizuoka famous for green tea?

Shizuoka ranks first in Japan for tea growing area and production. Its warm climate, plentiful rain and volcanic soil suit tea plants, and the region has a tea history stretching back centuries to the Kamakura period, which locals are proud to share.

What is deep-steamed sencha?

Deep-steamed sencha, called fukamushi, is steamed longer than regular sencha, around one to two minutes. The result is a deeper green, slightly cloudy cup with a rich, mellow taste and less sharpness, and it is the main style made in Shizuoka.

How do I visit tea fields in Shizuoka?

Shizuoka has several Shinkansen stations, and local trains and buses connect to tea areas. Facilities such as Green-pia Makinohara welcome visitors to walk the gardens and taste tea, but please check the official site for current details before you go.

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