When people think of Japanese tea, they often picture Uji, Shizuoka, or Kagoshima. But beyond these famous regions lies the island of Shikoku, where each of its four prefectures has developed its own distinctive tea culture.
While Shikoku is known for its beautiful coastlines, many of its tea-growing regions are located in the mountainous interior. The cool climate, mountain mist, and abundant water found in these areas have supported tea cultivation for generations, allowing unique tea traditions to flourish across the island.
From elegant mountain-grown sencha to rare traditional fermented teas, Shikoku offers an extraordinary diversity of flavors, craftsmanship, and regional traditions. Many of Shikoku's teas are produced in small quantities, making them rare even within Japan.
Many of Shikoku's teas are produced in quantities so small that few Japanese have ever tasted them.
Explore the Prefectures
Kagawa: Elegant Tea Takase
Kagawa may be Japan's smallest prefecture, but it is home to one of the country's hidden tea treasures: Takase Tea. Grown in the gentle hills around Mitoyo City, Takase Tea is known for its refined aroma, smooth sweetness, and remarkably clean finish. Produced in limited quantities, it remains a well-kept secret even within Japan, offering an elegant, beautifully balanced cup with remarkable clarity and refinement.
Beyond tea cultivation, Kagawa also plays an important role in the world of matcha. The prefecture is renowned for Aji Stone, a fine-grained granite prized for crafting traditional matcha stone mills. These handcrafted mills are still used to slowly grind tencha into matcha while preserving its delicate aroma and flavor, making Kagawa's stone craftsmanship an essential part of Japan's tea culture.
Rolling tea fields in Kagawa Prefecture
One of Shikoku's most historic tea-growing regions
Produced by Takase Chagyo Cooperative
Tokushima: Home of Unique Tea Traditions
Tokushima is best known for Awa Bancha, one of Japan's most distinctive traditional fermented teas. Produced through natural lactic acid fermentation, it offers a refreshing, mildly tangy flavor unlike any other Japanese tea.
The prefecture is also home to Shishikui Kancha, a rare traditional tea with its own distinctive harvesting and processing methods, reflecting another unique expression of Tokushima's tea culture. Many of these teas are handcrafted by elderly artisans who continue to preserve techniques passed down through generations, making each harvest increasingly precious.
Yunomi is honored to share these rare teas through dedicated producers such as Michiko Mima of Kamikatsu and Akemi Ishimoto of Shishikui, whose lifelong commitment helps preserve Tokushima's unique tea heritage.
Seasonal Note: Our handcrafted Awa Bancha becomes available around November, after the summer harvest and the completion of its traditional natural lactic acid fermentation and refinement.
Traditional lactic acid fermented tea by Michiko Mima
Crafted by Akemi Ishimoto
Traditional coastal tea from Tokushima
Handcrafted Ceramics from Tokushima
Inspired by the landscapes and traditions of Tokushima, ceramic artist Emui creates handmade pieces that blend contemporary craftsmanship with the quiet beauty of Japanese tea culture. Each piece is thoughtfully designed to elevate everyday tea moments.
Handmade Bronzed Guinomi Cup
Handmade Matcha Bowl Hakuto 白灯 (White Lantern) - Star
HAKU Goblet
Kochi: Home of Japan's Rarest Traditional Teas
Kochi is home to some of Japan's rarest traditional teas, while its mountain-grown Tosa-cha has quietly earned a reputation for exceptional quality. Shaped by steep mountain slopes, cool mist, and crystal-clear rivers, Kochi's tea culture reflects both centuries-old traditions and the dedication of today's tea growers.
Goishicha is one of Japan's few traditional fermented teas. Crafted through a distinctive two-stage fermentation process, it develops a rich aroma and pleasantly tangy flavor unlike any other Japanese tea.
The prefecture is also known for Riguricha, an exceptionally rare mountain-grown pan-roasted tea crafted from seed-grown zairai tea plants. Its traditional pan-roasting method brings out a warm roasted aroma and a clean, refreshing finish while reflecting the character of Kochi's rugged mountain landscape.
Completing the trio is Tosa Bancha, a traditional everyday tea enjoyed throughout Kochi for generations. With its gentle roasted aroma and easy-drinking character, it reflects the region's long-standing tea culture.
Today, Yunomi is proud to work with producers such as the Ikegawa Tea Farm Cooperative in Niyodogawa, where mountain-grown Tosa-cha continues to be cultivated with care by local farming families. Together with these rare traditional teas, their work showcases the remarkable diversity of Kochi's tea culture—from centuries-old fermentation techniques to elegant mountain-grown green teas.
Traditional post-fermented tea by Nagao Kitamura
"The Stone Throne" by Akika Kunitomo
"The Honey Orchid" by Akika Kunitomo
"The Mountain Dragon" wild kamairicha
Everyday roasted tea by Furyu
Tea cultivation in the mountains of Kochi
First flush sencha from Ikegawa Tea Farm
First flush shaded tea from Kochi
Ehime: Mountain Tea & Rare Fermented Traditions
Ehime is home to distinctive mountain teas and one of Japan's rarest fermented tea traditions, reflecting a rich tea heritage shaped by the island's mountainous landscape.
Shingu Tea, cultivated in the cool mountain valleys of Shikokuchuo, is renowned for its vibrant aroma, gentle sweetness, and smooth umami. The region's tea culture traces its origins to naturally growing mountain tea. The introduction of the Yabukita cultivar in the 1950s helped establish Shingu as one of Shikoku's leading tea-producing regions.
The prefecture is also home to Ishizuchi Kurocha, one of Japan's rarest traditional fermented teas. Produced through a unique two-stage fermentation process, it develops a deep aroma, elegant acidity, and a distinctive flavor unlike any other Japanese tea.
Together, these teas showcase Ehime's remarkable diversity, from refined mountain-grown green teas to one of Japan's most extraordinary fermented tea traditions.
Beyond tea, Ehime is also known for Oshima Stone, one of Japan's finest building and craft stones. Skilled artisans continue this tradition today by handcrafting matcha stone mills that preserve one of the essential tools of Japanese tea culture.
Rare post-fermented tea produced in the Ishizuchi mountain region
The Flavors of Shikoku
Beyond its remarkable teas, Shikoku is also known for its fragrant citrus, mineral-rich sea vegetables, and traditional pantry staples, all shaped by the island's mountains and surrounding seas.
Made with juice from Benimadonna®, a citrus variety developed in Ehime Prefecture
(Red Bean Jelly) by Yamada Manju
This elegant mizuyokan is made using the same refined sweet bean paste that has made Yamadaya famous, blended with pure spring water from the Shikoku Karst to create a smooth yet satisfyingly firm texture.
Nyanko(Cat) Wasanbon Sugar Candy
Fine-Grained Powder - Grown in Kochi, Japan
