Why Organic Matcha Is Still Rare in Japan
In the US and Europe, organic foods are often associated with higher quality. It’s no surprise, then, that we receive many questions about organic matcha. While there is clearly growing international demand, organic matcha remains relatively uncommon in Japan.
At YUZUKI, we currently offer a single organic matcha blend. That’s not due to a lack of interest—but rather the realities of how matcha is grown, produced, and evaluated in Japan. In this article, we explore why organic matcha is still rare, and why “organic” doesn’t always mean what people expect when it comes to matcha.
Organic Farming and Matcha Production
Organic tea farming in Japan has existed for decades, but it has always been a small niche. Historically, Japanese consumers placed little emphasis on organic certification. Most demand for organic Japanese matcha today comes from overseas markets, particularly in Western countries where organic labeling is often equated with better health or quality.
In Japan, organic and non-organic matcha are seen primarily as different farming approaches, not as indicators of quality. Producing organic matcha—especially ceremonial-grade matcha—is significantly more difficult, time-consuming, and costly.
Most matcha from traditional regions such as Uji is grown using non-organic methods. Larger-scale organic matcha production has only become viable in a few regions, notably Kagoshima and parts of Aichi. This raises an important question: does organic matcha actually taste better?
Organic vs Non-Organic Matcha: Which Tastes Better?
From a purely sensory perspective, non-organic matcha often tastes better.
The most critical phase of matcha cultivation is the shaded growing period before harvest. During this time, tea plants receive very little sunlight, which triggers chemical changes that increase amino acids such as L-theanine. These compounds are responsible for matcha’s sweetness and umami.
Keeping the plant healthy during this stressful shaded period is challenging. While many farmers rely on organic fertilizers earlier in the growing cycle, they often use carefully controlled non-organic fertilizers during shading. Organic fertilizers alone usually cannot provide sufficient nourishment under these conditions.
When tea plants struggle, the resulting leaves tend to have a weaker amino acid profile—leading to flatter, less refined flavors. For this reason, many farmers believe that strictly organic methods can limit flavor potential, particularly for high-end matcha.
The High Cost of Organic Matcha
Taste is only part of the challenge. Organic certification itself comes with substantial costs.
In regions like Uji, tea estates are often very small. Organic certification requires buffer zones to prevent contamination from neighboring non-organic plots. For a small estate, losing usable land can significantly reduce yields.
On top of this are higher labor costs, stricter documentation requirements, and the expense of adapting infrastructure to meet certification standards. For many growers, the financial risk simply outweighs the potential benefits.
As a result, very few Uji farmers grow organic matcha. Those who do must charge extremely high prices to remain viable. At present, Kagoshima is one of the few regions where producers have successfully developed organic ceremonial matcha at a more accessible cost.
Why Organic Matcha Is Not Mainstream in Japan
Although matcha has grown rapidly in global popularity, the majority of consumption still happens within Japan. Japanese consumers tend to place strong trust in their farmers, food producers, and regulatory systems.
Japan enforces strict controls on agricultural inputs, including the type, quantity, and timing of pesticide use. Farmers are required to document every application. As a result, Japan has among the lowest pesticide usage rates globally.
Because of this regulatory environment, organic certification does not carry the same weight domestically as it does overseas.
There’s also a blending challenge. Many established tea houses in Kyoto create matcha blends using tencha from multiple farms. For a blend to be certified organic, every component must be organic—greatly limiting blending options and placing a ceiling on potential quality.
For now, only newer, larger, and more experimental estates—particularly in Kagoshima—are willing to make that transition. This is where we’ve had the most success developing organic ceremonial matcha certified under Japan’s Agricultural Standards (JAS).
Can You Trust Non-Organic Matcha?
We trust non-organic matcha produced in Japan.
Japanese agricultural laws strictly regulate pesticide use, and enforcement is taken seriously. Most tea farmers rely heavily on natural fertilizers such as fish meal and plant compost for much of the year, using chemical inputs sparingly and only when necessary.
That said, if organic certification is essential for you, choosing certified organic matcha is absolutely valid. For those customers, we recommend our Organic First Spring Blend.
Final Thoughts on Organic Matcha
Organic matcha is not uncommon because of neglect or oversight—it’s rare because producing it at high quality is genuinely difficult.
Japan’s agricultural standards already ensure a high level of safety and quality, even for non-organic teas. As global demand continues to grow and younger tea estates experiment with new approaches, organic Japanese matcha may become more widely available.
Until then, we believe the most important factors remain taste, freshness, transparency, and trust in the producer—not the label alone.
At YUZUKI, our goal is to share that context honestly, so you can make informed choices that align with your values and your palate.
