The most renowned plantations in Fukuoka prefecture are located in Yame area. Yame City is in a vast expanse of plain in Chikushi Region (Chikushi Plain) in the south of Fukuoka Prefecture.

Chikushi Plain is blessed with an ideally wonderful climate and fertile soil conditions for agricultural production.

In particular, the area ranging from Chikugo River basin to Yabe River basin (called as Yame Region) has produced green tea for centuries.

Thanks to the area's particular soil, most of the green tea produced in this region has a full-bodied taste and a remarkable sweetness.

Morning mists and river fogs are very frequent. Curtains of fog wrap green tea plantations, properly blocking sunlight.

This helps generating more amino acids (including theanine, glutamic acid, arginine, etc.) within the tea leaves.

In addition, Yame enjoys an inland climate－high temperature during daytime and very low temperatures at night.

Finally, the region receives an annual rainfall of 1,600 mm to 2,400 mm. These features are ideal for green tea production.

Chiran tea is exceptional thanks to the remarkable combination of the unique geography and climate of Minamikyushu area.

Earth, water, wind, fire: all elements have come together in this region to create the best conditions for growing tea cultivars of the highest quality.

Chiran tea trees thrive between the sea and steep mountains, under the shadow of active volcanoes, in a warm and humid climate where Southern Pacific winds blow steadily.

Because of this mild climate, Chiran's Shincha (first harvest) is the first in Japan, almost one month before other regions of Japan.

Tea trees grow better in such a rich soil, tea leaves absorb these elements and restitute them in a deeply satisfying and exquisite beverage, with a rich and delicious taste.

It comes as no surprise that Minamikyushu is suffused with green.

Nature has spared no efforts and has painted this region with the widest range of greens: an emerald sea, vibrant tea trees and lush mountain slopes bathed in ardent sunlight spell a wondrous enchantment on all who see them.

South-Eastern Kyushu. Facing the Pacific Ocean, Miyazaki prefecture is known of its beautiful pristine beaches and its verdant and luscious mountains. It enjoys a mild climate.

While it is not well known outside Japan for its tea, Miyazaki is actually the fourth tea-producing region of Japan. This area produces very high quality tea.

It is notably home to the exceptional and rare Kamairi-cha, made using a very special production technique (pan fry).

This technique is almost lost as only few producers still have the expertise required to produce this tea.

In Gokase-cho, where you can see Mt. Aso and Mt.Sobo, tea gardens spread to the ground above 600 m in altitude, the difference in temperature is large, and allows the production of fragrant tea

In 2015, it was certified as a World Agricultural heritage.

Still now Tea farmers inherit and preserve the traditional way of making roasted tea.

It is easily recognizable as the tea leaves are curved, making a "comma" shape, Magatama in Japanese.

Oita prefecture is on the eastern part of Kyushu island and faces the Inland Sea on one end, and with the large Aso caldera at its back.

Compared to other regions in Kyushu, the green tea output of Oita is not very high, but its quality is on par with them. ‍

Tea production is done in various areas, from forest-side to mountainous zones. History of green tea production in Oita goes back to the Edo period.

Japanese black tea (koucha) and pan-fried green tea are among its specialties. More recently, large-scales efforts in land reclamation in the northern part of Oita has allowed the area to increase its green tea production when foreign black tea began to take hold in Japan.

Recently dozens of private and small-sized producers started to make their own green tea with increasing success, locally and worldwide.

The area of Usuki city in particular is now focusing on growing organic green tea, away from cross-pollution risks.

With a bountiful nature, amazing waterfalls, hundreds of hot springs, thousands of shrines nested in ancient forests, and beautiful beaches, Oita is a hidden gem in Japan that is off the beaten track.

It is also one of its warmest, so green tea is grown in the mountains, where it is cooler allowing a perfect temperature difference for growing green tea.

Higashi Sonogi has a long history of growing tea that stretches back over 500 years. In the Edo period (17th Century), Lord Omura organized the cultivation of tea fields, laying the groundwork for today’s industry.

This tea was first brought to the outside world in the mid-19th Century by a woman merchant, Oura Kei of Nagasaki, who was able to export the tea with the help of a British trader.

Higashi Sonogi is the largest producer of tea in Nagasaki.

The rows of stone terraces built by early farmers for growing tea combined with the views of Omura Bay create a breathtaking, uniquely Japanese landscape.

The produce of the land, including tea, oranges, rice, and vegetables has been tended by generations of the same families.

Nakao Village in Higashi Sonogi is a rural tea-farming community. The land of Nakao Village is located in a belt of hills which were created by volcanic activity long ago. It is at an elevation of around 250 meters, with Omura Bay to the southwest, Mount Kokuzo to the north, and Mount Tara to the south.

The valley in which the villagers reside was cut into this rock by the Sonogi River. The foothills of the mountains are often shrouded in fog, with warm afternoons and cool nights, which is perfect for growing tea.