TruVine Matcha

Cultivar: Single Cultivar: Yabukita

Shading Duration: 30 days 

Grading/Quality: Ceremonial Grade A

Story and Context: Rich and well-balanced, with a soft, elegant aroma, a hint of natural sweetness, and a touch of pleasant bitterness.

Shizuoka, situated in the heart of Japan’s Honshu Island, is renowned as one of the country’s premier regions for green tea cultivation and export

Shizuoka’s major tea-growing regions span the foothills of Mount Fuji, the Suruga Bay coastline, and the Abe River basin. Each of these areas offers a unique environment that contributes to the region’s renowned tea quality.

The foothills of Mount Fuji provide ideal conditions for tea cultivation, with mineral-rich volcanic soil and a cool, misty climate shaped by the mountain’s presence. In contrast, the Suruga Bay coastline enjoys warm ocean breezes that enhance both the flavor and aroma of the tea. Meanwhile, the Abe River basin benefits from fertile alluvial soil deposited by the river, giving rise to teas with distinct character and complexity.

What sets Shizuoka tea apart is its exceptional flavor, aroma, and vibrant appearance. Known for its bright green color — a sign of freshness and high quality — Shizuoka tea offers a refined flavor profile that varies by region, but often features a harmonious blend of umami, gentle sweetness, and subtle astringency. The aroma is delicate and refreshing, often described as grassy, vegetal, or slightly floral.

Shizuoka’s legacy as a center for green tea production stretches back centuries. Cultivation began as early as the 13th century, establishing the region as one of Japan’s oldest and most respected tea producers. During the Edo period (1603–1868), tea production expanded significantly, and the region became a key supplier across the country and abroad. Over generations, Shizuoka’s tea farmers and artisans have refined their craft, blending time-honored cultivation techniques with modern innovations to maintain the highest standards of quality.