KITSUKI TEA / Kitsuki City

Kitsuki City is blessed with both the ideal climate and soil for tea cultivation, and has a long–standing reputation as a tea–producing region. According to the Kitsuki City Journal, tea production started in the Kanbun period (1661–1672), when the feudal lord of the time ordered tea seeds from Uji City and instructed his retainers to cultivate tea gardens. During Japan’s period of rapid economic growth, a comprehensive system was established to manage all aspects, from production to distribution and sales, leading to a significant increase in the local tea industry. Recently, there have also been initiatives to grow organic Tencha (the raw material for matcha).

Also, Kitsuki black tea, a domestic premium black tea, known for its gentle aroma and full–bodied taste, is particularly popular among Kitsuki’s tea assortments. Tea production in Kitsuki City began in 1957, but it was once discontinued due to the liberalisation of tea imports, and resumed in 1996. The tea is produced without pesticides and chemical fertilisers, resulting in a high–quality, delicate product.

In April, when the tea fields turn vibrant green, the scenery is especially beautiful, and some farms even offer tea–picking experiences. Charming tea houses and cafés blend seamlessly with the old castle town’s streetscape, allowing visitors to enjoy local tea while soaking in the culture of Kitsuki City.