KYŌ-KLUB matcha, hojicha, and kocha are cultivated in Japan’s most esteemed tea regions, including Uji, Izumo, Shizuoka, Mie, and Kagoshima. These regions benefit from fertile volcanic soils, naturally rich in minerals that provide tea plants with exceptional nutrients. The combination of misty mornings, gentle rains, and abundant sunlight creates an ideal microclimate for growing high-quality tea leaves.

In these regions, first flush leaves are carefully nurtured to ensure maximum growth and vitality. Shading techniques for matcha plants enhance chlorophyll and amino acid development, while careful selection of leaves for hojicha and kocha ensures only the best plants are harvested.

The unique terroir, including elevation, soil composition, and climate patterns, allows KYŌ-KLUB teas to develop consistently high quality year after year. Meticulous cultivation practices combined with these optimal natural conditions make these Japanese regions unparalleled for producing premium matcha, hojicha, and kocha, establishing KYŌ-KLUB as a source of authentic, top-grade Japanese tea.