Most tea drinkers know Shizuoka and Kyoto. Far fewer know that the third largest tea-producing prefecture in Japan is Mie — and that it is the undisputed home of Kabusecha, the covered-cultivation green tea prized for its rich umami and deep, emerald-green liquor. Annual production is approximately 5,200 tonnes according to MAFF production statistics (2023), which places Mie third nationally — well ahead of most other prefectures even if it trails Shizuoka and Kagoshima. An overview of all producing regions is available in our Japanese tea regions guide.
Teas grown in Mie Prefecture are collectively called "Ise tea" — a certified Mie Brand. In addition to the workhorse cultivar Yabukita, the prefecture also grows Sayamakaori, Okumidori, and Saemidori. Mie is also, notably, the largest single-prefecture source of tea processed for confectionery and desserts such as green tea ice cream.
History of Tea Production in Mie Prefecture
Mie Prefecture has a long history of tea cultivation. The earliest record mentions tea cultivation at Ichijo-ji Temple in Suizawa-cho, Yokkaichi City. Myoe Shonin, the Buddhist monk who popularized tea cultivation across Japan during the Kamakura Period, sowed tea seeds in Kawakami, Ise — underscoring the deep roots of Ise tea.
At the end of the Edo Period, the chief priest of Jogan-ji Temple, Nakagawa Norihiro, brought tea seeds from Uji and contributed to the popularization of industrial tea cultivation. Most of the tea shipped from Mie Prefecture is used as an ingredient in blended teas in other prefectures, which has made it difficult to build a strong standalone brand.
Tea-Growing Areas in Mie Prefecture
Mie is a long, narrow prefecture stretching from north to south. Most parts enjoy a mild climate with average temperatures of 14–15°C, and the well-drained soil of this rainy region is well suited to tea cultivation.
Hokusei Area (Northern Mie)
The Hokusei area, in northern Mie, has the three major cities of Suzuka, Yokkaichi, and Kameyama. The region produces significant volumes of Sencha and Kabusecha (covered-cultivation tea), and Mie is Japan's leading producer of Kabusecha. The name Kabusecha comes from "covered cultivation" — covering tea plants to protect them from sunlight 7 to 10 days before harvest deepens the umami and darkens the leaf color.
Chu-Nansei Area (Central and Southern Mie)
The Chu-nansei area, covering central and southern Mie, includes Matsusaka City, Odai-cho, and Watarai-cho. The valley slopes and riverfront flatlands here produce high-quality Sencha and Fukamushi-Sencha (deep-steamed Sencha) with a naturally smooth, low-astringency character shaped by the temperature differential between day and night.
What Ise Tea Tastes Like
Ise tea, particularly the Kabusecha grown in the Hokusei area, is known for a full-bodied sweetness and layered umami that comes from the shading process. The liquor is a vivid, saturated green — deeper and more opaque than standard Sencha. On the palate it opens soft and round, with grassy brightness giving way to a lingering savory finish. The Fukamushi-Sencha of Chu-nansei tends to be even smoother, with a slightly cloudy cup and an earthy richness from the extended steaming.
Frequently Asked Questions
What is Ise tea?
Ise-cha is the certified brand name for teas produced in Mie Prefecture, named after the Ise region that anchors the prefecture's cultural identity. The range is broader than many people expect: alongside Kabusecha — Mie's signature style — it includes Sencha, Fukamushi Sencha (deep-steamed), and Matcha. Mie is also the largest single-prefecture source of tea processed for use in wagashi (Japanese confections) and desserts. The certified brand designation requires teas to meet regional quality standards, and it has helped Mie move beyond its historical role as an anonymous bulk-supply prefecture toward a recognized origin with distinct character.
Why is Mie the leading Kabusecha producer?
Mie produces more Kabusecha than any other prefecture in Japan. The Hokusei area — centered on Suzuka, Yokkaichi, and Kameyama — has the infrastructure, climate, and accumulated expertise to support large-scale covered-cultivation production. Tea fields here are covered with shade cloth for 7 to 10 days before harvest, a process that boosts theanine levels while protecting the leaf from direct sunlight. The result is elevated umami and a deeper green color — qualities that define Kabusecha. Unlike Gyokuro, which is shaded for three weeks or more, Kabusecha retains more of the brightness and grassiness of field-grown Sencha while still developing a richer body.
How does Mie Kabusecha compare to Gyokuro?
Kabusecha sits squarely between Sencha and Gyokuro in character, and that middle position is exactly what makes it accessible. Gyokuro is shaded for 20 days or more, producing a deeply concentrated, intensely savory tea that can be overwhelming for those unused to it. Kabusecha's 7 to 10 days of shade produces elevated umami and a noticeable sweetness, but with a lighter, more approachable body. The cup is gentler than Gyokuro — less concentrated, less salty — yet meaningfully richer and smoother than standard Sencha. For many drinkers, Mie Kabusecha is the point where they first understand what shading actually does to tea.
Mie sits in the middle of Japan both geographically and in its tea character — balanced, versatile, and deeply integrated into daily life. For a broader look at how Japan's regions compare, see our guide to Japan's tea-growing regions.
At Far East Tea Company, we are drawn to teas like Ise Kabusecha precisely because the covered-cultivation method produces a character you can't find in field-grown leaves. Explore our green tea collection to find shaded and covered teas from Japan's top regions.