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. Yokkaichi is also home to the Banko ware kilns. 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.
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.
Frequently Asked Questions
What is Ise tea?
Ise tea is the collective name for teas produced in Mie Prefecture, a certified Mie Brand. Alongside Kabusecha — Mie’s signature style — it includes Sencha and Fukamushi Sencha (deep-steamed). Mie is also the largest single-prefecture source of tea processed for confectionery and desserts.
Is Mie Japan's leading Kabusecha producer?
Mie produces more Kabusecha than any other prefecture in Japan. The Hokusei area — centered on Suzuka, Yokkaichi, and Kameyama — produces significant volumes of Sencha and Kabusecha. Tea plants are covered to protect them from sunlight 7 to 10 days before harvest. The result is elevated umami and a deeper green color — qualities that define Kabusecha.
How does Mie Kabusecha compare to standard Sencha?
Kabusecha’s 7 to 10 days of shade deepens umami. Mie Kabusecha is known for full-bodied sweetness and layered umami, with a deeper, more opaque green liquor than standard Sencha. The palate opens soft and round, with grassy brightness giving way to a lingering savory finish. 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.
Where are the tea-growing areas in Mie Prefecture?
Mie's tea-growing areas divide into two main zones. The Hokusei area in the north — centred on Suzuka, Yokkaichi, and Kameyama — is known for Sencha and Kabusecha. The Chu-nansei area in central and southern Mie — covering Matsusaka, Odai-cho, and Watarai-cho — uses valley slopes and riverside flatlands to produce high-quality Sencha and Fukamushi-Sencha. Teas produced across the prefecture are collectively called Ise tea, a certified Mie Brand.
Why is Mie Prefecture ranked third in Japan for tea production?
Mie Prefecture is Japan's third-largest tea-producing prefecture after Shizuoka and Kagoshima. Production is approximately 5,200 tonnes according to MAFF production statistics (2023). Most parts of the prefecture enjoy a mild climate averaging 14–15°C, and the well-drained soil of this rainy region is well suited to tea cultivation. Kabusecha is a signature style, and Mie is Japan's leading producer of it.
What gives Mie tea its distinctive character?
Mie has a distinctive character through Kabusecha, with full-bodied sweetness, layered umami, and a deeper green liquor than standard Sencha. Mie also supplies the largest single-prefecture volume of tea processed for confectionery and desserts.
