There are two major regions in which Matcha is cultivated. One is Uji of Kyoto, and the other is Nishio in the heart of Aichi-prefecture, Japan. Some of Japan's highest quality teas come from Nishio, known as a historic tea cultivating region dating back to the 1200s. Nishio's stable climate, fresh pristine river waters, fertile soil, and remoteness from major urban development foster tea leaves that are more resiliently green and full of nutrients than those found in any other regions of Japan. It is this quality that Nishio Matcha represents in over 60% of all Matcha sold in Japan. AIYA holds over 80% of the exclusive harvesting rights to the Nishio tea plantations, ensuring that our teas are made from the best leaves nature has to offer.
AIYA's key region for organic cultivation is in Toyota City (formally known as Shimoyama), located near Nishio City. Shimoyama represents outstanding organic quality. The region is located 600m above sea level providing a cooler climate than Nishio. The lower temperature is a natural barrier and protects our organic fields as only few insects survive in the colder regions of Japan. This is very important since organic production does not use any pesticides and relies on natural fertilizers only. The organic fields are located in the valleys of the mountains away from civilization. The AIYA farmers in this region are considered among the best in Japan for organic cultivation.