Shizuoka and Uji are Japan's two most important matcha producing regions, and they make matcha that tastes noticeably different. Uji is the historical home of Japanese matcha, the prefecture where the tea ceremony tradition was refined, and the source of the rarest and most expensive matcha in the country. Shizuoka is Japan's largest tea producing prefecture, accounting for around 40% of national output, with a longer modern history and a slightly different growing climate. Both regions produce excellent matcha. They just produce it differently.

Choosing between them comes down to flavour preference, budget, and what you're going to do with the matcha.

Where each region is

Uji is a small region in southern Kyoto prefecture, just south of Kyoto city. The matcha tradition there dates back over 800 years to when Buddhist monks first cultivated tea in the area. Uji is where the modern tea ceremony was developed, and where the most prized cultivars (Yabukita, Samidori, Okimidori, Asahi, Gokou, Uji Hikari) are still grown today.

Shizuoka is a much larger prefecture about 200 kilometres south west of Tokyo, running along the Pacific coast and rising into the mountains around Mount Fuji. The region grows tea across a much larger area, with multiple climates and soil types, and produces more matcha by volume than any other prefecture in Japan.

How the climates differ

Uji has a relatively cool, misty climate with shorter growing seasons. The slow growth and mountain shade contribute to the deep umami and complex flavour that Uji matcha is known for. Yields per hectare are lower, which is part of why Uji matcha is more expensive.

Shizuoka has a warmer, more coastal climate with longer growing seasons, mountain mist from the inland ranges, and volcanic soil. Yields are higher, the leaves grow more vigorously, and the resulting matcha tends to be brighter, sweeter, and more accessible in flavour.

How they taste

Uji matcha is typically deeper, more complex, and more umami-forward, with a longer finish and a more pronounced "vegetal" character. The flavour rewards slow drinking and is often described as having "depth" or "savoury sweetness". This is the matcha that tea ceremony masters favour, and the kind that's worth whisking plain in a bowl rather than diluting with milk.

Shizuoka matcha is typically brighter, fresher, and softer on the palate, with a smoother sweetness and a more approachable umami body. The cup is creamy without being too heavy. This is the matcha that suits daily drinking, lattes, and the kind of cup you make every morning without thinking too hard about it.

Neither is "better". They're built for different drinking moments.

Why Teafy sources from both

Most matcha brands pick one region and stick to it. We source from both deliberately because they serve different customers and different occasions. Teafy's Ceremonial Grade Matcha Powder comes from our Shizuoka family farm and is designed for daily lattes and the morning ritual where smooth, sweet, balanced matcha matters most. Kyoto Uji Matcha is single cultivar Okimidori from Uji and is for the moment you want to slow down, whisk a proper bowl of usucha, and taste the depth that Uji is famous for.

Both are organic, both are shade grown, both are hand picked at the spring first flush, and both are bead milled cool. The difference is the prefecture, the cultivar, the climate, and the resulting flavour profile.

Which one should you try first

If you're new to drinking matcha pure, start with our Ceremonial Grade. The smoother, sweeter profile is more forgiving and easier to enjoy without sweetener.

If you're already a matcha drinker and want to experience the rarer, more complex side of the spectrum, try Kyoto Uji. Whisk it plain at 75 degrees, drink it slowly, and let the finish develop.

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