Project to connect many beautiful tea farms in Shizuoka for local development

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The story of Shizuoka tea
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The Secret behind Shizuoka Tea


Hand Rolling (Shizuoka Prefecture Intangible Cultural Property)

After being steamed, tea leaves are loosened and rolled by hand, then dried using a special heated surface called a hoiro, which is covered with firm paper. This process has been designated an Intangible Cultural Property.


The Key to Delicious Tea
This is the original production method for seicha green tea, which allows for easy extraction of raw leaves and increased shelf life. After being steamed, the tea leaves are put on the hoiro, which is covered with firm paper, and heated from below using charcoal to dry them while being pulled apart and rolled. The dried leaves are made into neat needle shapes, but return to their original form when exposed to hot water. 

Blending (Gogumi)

Gogumi refers to a technique by which teas of various origins, cultivars, and levels of steaming are blended, combining each tea's special attributes and creating a well-balanced drink. Shizuoka Prefecture is home to a large number of artisans known as chashō who are skilled in gogumi.


 Gogumi involves appraising the special traits of different teas based on area of production, cultivar, level of steaming, and other factors, then blending them to create a highly valuable product. As a product, tea is not usually made from one type of leaf but is rather combined from different varieties in order to draw out a unique array of flavor, fragrance, and umami not present in any single one. The ability to draw out each tea's strengths and create a well-balanced tea is dependent on a chashō's experience and sensitivity. Skillful gogumi can lead to the production of a highly-valuable, one-of-a-kind tea. 

How to Make Delicious Tea

 茶葉を入れる お茶を注ぐ
1. Prepare hot water
2. Put in tea leaves
3. Pour tea
Bring water to a boil, then let cool to 80°C (176°F). This can be done by pouring the water in a teacup. Cooling the water is necessary to preserve the essence of the tea's flavor. Fill the teapot with about two to three grams (approx. one teaspoon) of leaves for each cup (100 cc). Take care not to put in too many leaves lest the tea develop a bitter taste. Pour the water into the teapot then wait sixty seconds before serving. Do not leave the tea leaves sitting in the water for too long or else the tea will have a harsh taste.

Types of Shizuoka Tea

 深蒸し煎茶 紅茶
Standard sencha
Deep-steamed sencha
Black tea
The most common tea and a typical variety of Japanese tea. High-quality types of sencha are distinguished by their umami and rich fragrance. This sencha is steamed two to three times as long as its standard cousin. It can be identified by its dark green color and mild yet rich flavor. Made via complete oxidation of tea leaves. Its dark-reddish-brown color and sophisticated aroma are popular all over the world. Though India and Sri Lanka are the most famous production areas, Japanese black tea possesses an aroma and level of umami that cannot be found anywhere else.


玉露 ほうじ茶
Tea made into a powdered form using an ishiusu (somewhat akin to a mortar and pestle). Perhaps best known for its use in tea ceremonies, matcha is a tea with a vivid dark green color and a taste that is strong and bitter yet sweet and pleasant. Gyokuro's distinct, umami-rich flavor is a result of its cultivation in the shade, covered with reed screens called yoshizu or by other means. Its somewhat creamy texture and mild yet rich sweetness set it apart from other teas. Made by roasting sencha or bancha tea over high heat, this aromatic tea's defining traits are its light brown color and its smoothness. These qualities also make it popular as a post-meal drink à la digestifs.




Tea made by mixing roasted brown rice with bancha or sencha. Recently, many people have been combining genmaicha with deep-steamed tea or hojicha. In addition to its aroma, genmaicha possesses an unmistakable deep taste. 

Health Benefits of Shizuoka Tea

EffectActive components
Reduced risk of cancer; antiatherogenic and anti-obesity effectsCatechins
Reduced blood pressureCatechins, theanine
Improved blood sugar regulation and reduced risk of diabetesCatechins, polysaccharides
Antiaging effect (antioxidation)Catechins, Vitamin B, Vitamin E
Lowered levels of stress and fatigueCaffeine
Protection against the common coldVitamin C

Shizuoka Prefectural Government Regional Agriculture Division Economy and Industry Department
〒422-8061 静岡市葵区追手町9-6 TEL:054-221-2689 FAX:054-273-1123