Kagoshima, a tea-producing region comparable to Shizuoka
Kagoshima Prefecture is now regarded as one of Japan’s major tea-producing regions, alongside Shizuoka. The Kagoshima Tea Market, a wholesale market for tea produced within the prefecture, is located on reclaimed land along the coast near the city center. Surrounding the market are tea-related businesses known as the Tea Industry Complex. Among them is Ikeda Seicha, a tea company that has been in operation for over 70 years in Kagoshima City, Kagoshima Prefecture.
“About 75% of Japan’s total tea production comes from Shizuoka and Kagoshima. Minamikyushu City, which produces the famous Chiran tea, boasts the highest tea production in Japan at the municipal level. The mild climate is likely ideal for tea cultivation. Kagoshima tea is characterized by its diverse varieties, including those with rich umami flavor and those with beautiful water color,” explained Kenji Ikeda of Ikeda Seicha.
There are numerous tea varieties, with over 100 types when including minor ones not registered with the Ministry of Agriculture, Forestry and Fisheries. Currently, approximately 30 varieties are cultivated in Kagoshima Prefecture, and Ikeda Seicha carefully selects and sources tea based on the characteristics of each variety.
“Tea cultivation in Kagoshima began in earnest after World War II. It further developed around 1972 when the tea market and this tea industry complex were established, fostering connections among producers. Mechanization has advanced, increasing production volumes. As the third-generation operators, we find it rewarding to enhance the brand power of ‘Kagoshima Tea’ and continue our efforts every day,” said Ikeda.
Tea Master Jyudan carefully crafts his tea.
He separates the rough tea he purchases into leaves, stems, and powder, then he roasts the tea, blends it, and delivers it to consumers as a tea of consistent taste.Mr. Ikeda has obtained the highest rank of “Jyu-dan” in tea judging and appraisal techniques at the National Tea Judging Technique Competition, which only 15 people have ever obtained in the past.This roasting and blending process produces delicious tea.
“The roasting process brings out the amino acids, catechins, and caffeine, which directly affects the taste, throat feel, mouthfeel, and color of the tea,” says Mr. Ikeda.
Mr. Nakata also tasted the Kagoshima tea brewed by Mr. Ikeda and said,
“The flavor spreads in your mouth, but the throat feel is refreshing. The aroma lingers in your mouth. It has a refined taste. Especially, the fact that it doesn’t stick in the throat is great.” He was amazed by the deliciousness.
It is said that there are five key points to a delicious tea.
The sweet aroma felt at the first sip, the aroma that spreads in the mouth, the smoothness of the throat, the refreshing sensation in the mouth, and the sweet aroma that lingers in the nose after swallowing. Ikeda-san’s tea is blended with an excellent balance of these elements.
Delivering high-quality Japanese tea to the world
Ikeda Seicha is not only committed to producing “the ultimate in delicious tea,” but also to manufacturing matcha, which is seeing increased export demand. Matcha is so popular that it is known by its English name, but providing matcha that is safe, high-quality, and acceptable to the global market requires extraordinary effort. Ikeda Seicha established a new factory dedicated to matcha in 2020, where tea leaves are finished and ground in a clean environment. By carefully processing the tea leaves using stone mills, we are able to provide matcha of the highest quality that meets international standards. Additionally, we are actively engaged in research to expand the uses and potential of tea, developing products such as “tea gargle” utilizing the antibacterial properties of catechins and a disinfectant mask spray containing green tea.
Tea is not simply grown in fields. It is the result of the wisdom and passion cultivated over generations that transforms tea leaves into delicious tea.
Ikeda-san embodies both of these qualities. We look forward to seeing him continue to expand the possibilities of Japanese tea on the global stage.
