Kagoshima Becomes Japan's Top Tea Producer in 2024: What U.S. Matcha Buyers Need to Know

Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) recently announced changes in tea production rankings that signal an important shift in the Japanese green tea supply landscape for U.S. buyers.

Kagoshima Takes the Lead in 2024

According to MAFF's 2024 agricultural output statistics released on December 23, 2024, Kagoshima Prefecture has become Japan's top tea-producing region by production value, surpassing the traditionally dominant Shizuoka Prefecture. This marks the first time Kagoshima has held the top position in five years, and represents a significant milestone in Japan's tea industry structure.

Kagoshima now leads in both production value and volume of aracha (粗茶, unrefined green tea leaves that serve as the base material for sencha and matcha processing). This shift reflects broader changes in how Japanese tea is cultivated, processed, and distributed for both domestic and export markets.

Factors Behind the Regional Shift

Several factors have contributed to this change in Japan's tea production landscape. Industry observers note that Kagoshima has invested significantly in mechanization, large-scale field development, and cultivation of newer tea plant cultivars suitable for various applications including matcha production.

The southern prefecture's climate allows for extended harvest seasons, enabling producers to maintain consistent output through multiple harvests per year. This production capacity has become especially valuable for meeting growing demand from processed tea products and export markets.

Implications for U.S. Matcha Supply

For U.S. café owners and restaurant buyers sourcing Japanese matcha, understanding regional production patterns can inform purchasing decisions. Japan's green tea exports have reached their highest levels in over 70 years, with the United States as the largest importing nation.

Kagoshima's emergence as a leading production region means greater availability of consistent-quality material suitable for foodservice applications including matcha lattes, ready-to-drink beverages, and culinary uses. Buyers may increasingly encounter "Kagoshima" origin labels alongside traditional "Shizuoka" designations, particularly for bulk and foodservice-grade products.

Tea Terminology for Buyers

Ichibancha (一番茶): The first tea harvest of the year, typically occurring in April–May in Japan; generally considered the highest quality harvest with the most delicate flavor profile.

Aracha (荒茶): Semi-finished "crude tea" produced at primary processing facilities; this unrefined material undergoes additional sorting, cutting, and grading before becoming finished sencha or being stone-ground into matcha powder.

Sources:

Ministry of Agriculture, Forestry and Fisheries (MAFF), Japan. "令和6年農業産出額及び生産農業所得(都道府県別)" December 23, 2024. https://www.maff.go.jp/j/tokei/kouhyou/nougyou_sansyutu/ (Japanese)

Shizuoka Broadcasting System (SBS NEWS). "静岡県の茶の産出額2位に転落 鹿児島県に抜かれ⋯2位は2019年以来、2度目=2024年農林水産省統計" December 23, 2024. https://newsdig.tbs.co.jp/articles/sbs/2367072 (Japanese)