{"id":5691,"date":"2024-08-19T08:30:08","date_gmt":"2024-08-19T06:30:08","guid":{"rendered":"https:\/\/warmcheaptrips.com\/?p=5691"},"modified":"2024-08-17T06:23:10","modified_gmt":"2024-08-17T04:23:10","slug":"discovering-shizuoka-tea-culture","status":"publish","type":"post","link":"https:\/\/warmcheaptrips.com\/en\/discovering-shizuoka-tea-culture\/","title":{"rendered":"Discovering the Tea Culture of Shizuoka: A Hidden Gem in Japan"},"content":{"rendered":"

Imagine rolling hills covered in vibrant green tea bushes, with the majestic Mount Fuji towering in the distance and hardly a car in sight. This is the landscape of Shizuoka Prefecture, where 40% of Japan’s green tea is cultivated.<\/p>\n

This region is the heart of Japanese green tea production<\/strong>, from the renowned matcha to the everyday sencha and the exquisite gyokuro. Between late April and October, the tea leaves are harvested here for the most beloved beverage in Japan, introduced from China in the 13th century.<\/p>\n

A visit to Shizuoka<\/strong>, conveniently located between Tokyo and Kyoto, is a must for tea enthusiasts and anyone looking to deepen their understanding of green tea varieties<\/strong>. It\u2019s also the perfect escape for those seeking a break from the over-tourism affecting Japan\u2019s classic travel destinations. With breathtaking scenery, green tea-inspired cuisine, and immersive experiences at local tea plantations, renting a car<\/strong> <\/a><\/span>to explore the area from Mishima or Shin Fuji Shinkansen stations to Kakegawa is ideal, allowing you to traverse the orderly green expanses of tea fields.<\/p>\n

\"Green

Immersive Green Tea Experiences<\/h2>\n

There are various ways to dive into the world of green tea in Shizuoka<\/strong>, depending on the time you can dedicate to this region. Ideally, you would rent a car and spend a night in Shizuoka to fully appreciate its beauty. However, it\u2019s also possible to make a day trip while traveling between Tokyo<\/a><\/strong><\/span> and Kyoto or even Nagoya.<\/p>\n

Although several locations in the area are served by the slower Hikari and Kodama Shinkansen trains, getting around without a car can be challenging, so careful planning is essential. If you need help organizing your visit, I offer one-hour consultation sessions<\/strong><\/a><\/span>.<\/p>\n

Shizuoka Tea Museum<\/h3>\n

The Shizuoka Tea Museum<\/strong> is a highly recommended stop for those with limited time! Located near Kanaya Station, accessible only by local trains, the museum offers a wealth of information about green tea and tea culture worldwide, along with a range of tea-related activities.<\/p>\n

During my visit, I chose to grind matcha leaves<\/strong>, bringing home a small bag of freshly made matcha. Other activities<\/strong> include learning how to brew tea correctly, blending different leaves for a unique flavor, or even harvesting tea leaves (available only during specific periods) in the fields surrounding the museum. There\u2019s also a lovely garden and a traditional tea room where you can enjoy matcha and learn to prepare it yourself.<\/p>\n

The museum shop offers various teas, tea-making tools, and tea-infused foods. You can also sample ice cream in different matcha intensities<\/strong> (level 7 is the most intense) and other tea varieties. My recommendation? Try the Matcha No. 7 + Gyokuro combo! Don\u2019t forget to check out the museum terrace for a view of the character \u8336<\/strong> (cha, tea) on Mount Awagatake<\/strong> overlooking Kakegawa.<\/p>\n

Opening Hours<\/strong><\/em>: 9:00 AM – 5:00 PM, closed on Tuesdays
\nAdmission<\/strong><\/em>: Free for students (including university) and seniors over 70, 300 JPY<\/strong> <\/span>for others. Activities have an additional cost ranging from 200<\/strong><\/span> to 600 JPY<\/strong><\/span>.<\/p>\n

\"Gyokuro

Tea Leaf Harvesting<\/h3>\n

Tea leaf harvesting experiences for tourists<\/strong> are generally available from early May to October,<\/strong> but official harvests happen only four times a year. The first harvest, yielding the finest teas like gyokuro and matcha, typically occurs between late April and early May, followed by harvests in June, late July\/mid-August, and concluding in October with the harvest destined for lower-quality teas used in tea bags or bottled tea.<\/p>\n

\"Shizuoka

Stay at a Tea Farm<\/h3>\n

For a truly immersive experience<\/strong>, I highly recommend staying overnight at a tea far<\/strong>m. Here, you\u2019ll not only pick tea leaves but also cook with the host family, creating unforgettable memories during your trip to Japan while connecting with locals. We stayed with Kumiko-san, a sprightly 86-year-old living alone in Kawane, a village recognized as one of Japan\u2019s “Most Beautiful Villages<\/strong>” and a producer of the premium gyokuro tea.<\/p>\n

We arrived at Kumiko-san\u2019s home in the afternoon, where her house is surrounded by tea fields. She welcomed us not as guests but as family, first taking us to her garden to pick fresh vegetables and then allowing us to pick tea leaves<\/strong> from one of her fields, where the leaves were soft and ready for harvest.<\/p>\n

Back at the house, we cooked tempura with the tea leaves<\/strong> and other garden vegetables, while Kumiko-san focused on the more complex dinner dishes\u2014always abundant, as is customary in Japan. Kumiko-san doesn\u2019t speak English but loves hosting guests from around the world. There are English instructions here and there regarding house rules and amenities, and she communicates well through gestures or her trusty translator device.<\/p>\n

After chatting for a bit after dinner, she prepared a hot bath for us, while futons awaited us in our room. We felt truly like part of the family, and the sounds of the countryside filtering through the large sliding door to the tea field lulled us into a peaceful sleep. Breakfast was just as plentiful\u2014Kumiko-san ignored our request for a lighter meal; it would be impolite not to prepare enough food! Of course, we had only green tea to drink\u2014it’s how you stay healthy!<\/p>\n

If you\u2019re interested in a Farm Stay experience,<\/strong> you can contact Satoshi-san and his team at Local Network Service Shizuoka<\/strong><\/a><\/span>, who are connected with around twenty farm stays, some with hosts who speak a little English.<\/p>\n

\"Shizuoka

Gyokuro no Sato<\/h3>\n

The Asahina<\/strong> area, along with Uji near Kyoto and Yame in Kyushu, is one of the three regions producing the finest gyokuro tea<\/strong>. Gyokuro no Sato is a road station where you can fully immerse yourself in green tea culture. Here, you can enjoy delicious green tea-based dishes<\/strong>, such as gyokuro powder tempura or gyokuro noodles\u2014absolutely delightful!<\/p>\n

Across the road, a traditional tea house<\/strong> overlooks a pond and is surrounded by a beautiful garden, where you can taste two different varieties of gyokuro. Unfortunately, reaching Gyokuro no Sato requires a car due to limited public transportation, but it\u2019s a stop I thoroughly enjoyed during my exploration of Shizuoka\u2019s tea region.<\/p>\n

\"Gyokuro

Obuchi no Sato<\/h3>\n

With a car, you can also reach the famous photo spot<\/strong> of Obuchi no Sato, where the majestic Mount Fuji rises behind a sea of tea fields. The best views, with green tea leaves and a clear sky showcasing snow-capped Fuji, are during winter and until the first tea harvest in late April. There\u2019s a designated parking area, and you\u2019ll walk up the road through the tea fields. Be sure to follow the signage and avoid entering the tea fields without permission!<\/p>\n

Mount Fuji – view and sightseeign<\/a><\/p><\/blockquote>\n

Several tea farms welcome visitors<\/strong>, but most have booking sites only in Japanese, and no interpreter is provided during the experience. For example, at Kuraya Narusawa<\/strong><\/a><\/span>, you can even wear traditional tea-picking attire, or the one offered by Grinpia<\/strong><\/a><\/span>. Tabinoya<\/strong><\/span><\/a>, on the other hand, offers an English-guided tour, including leaf picking and tea tasting.<\/p>\n