Place · in Shizuoka
Makinohara
Makinohara is a raised plateau between the Oi river and the sea, and the largest single expanse of tea field in Japan. Its defining fact is a negative one: the tableland has no surface water. Every valley around it grew rice for centuries while the ground above stayed scrub, which is why it was still empty and available when Japan suddenly needed somewhere to put a few thousand unemployed samurai.
The ground
Flat, open and exposed on every side, standing on the gravelly red soil of an old Oi river bed left stranded above the valleys around it. It drains fast, holds little and drought-stresses in a dry spring. Nothing up here throws shade, so the leaf takes full sun all day and grows thick, strong and high in the compounds that read as astringency. That is a liability for a delicate tea and an advantage for a robust one, and the entire local style follows from it.
The bushes
Yabukita is close to the only cultivar here, worked hard across the flat plateau into fukamushi sencha rather than spread across several plants the way a mountain garden would. The one real diversification is Tsuyuhikari, a cross of an unregistered Shizuoka seedling nicknamed for its cherry blossom aroma and Asatsuyu for its vegetal note, registered in 2003 and grown in slowly increasing quantity for a sweeter, milder cup than Yabukita alone gives. That is one new cultivar against Honyama's practice of running three at once on ground too steep to consolidate onto a single plant.
Harvest seasons
The plateau picks early for Shizuoka, ahead of the mountain valleys inland by a couple of weeks, and it takes a second flush in June and frequently a third. Exposure cuts the other way in spring: with no valley walls and no tree cover, a late radiation frost can take the first flush off a whole tableland in one night, which is why the frost fans stand over almost every row up here.
What to look for
Makinohara is a landform rather than a municipality, and it spreads across Makinohara city, Shimada, Kikugawa and Omaezaki, so the same plateau leaf reaches shelves as Makinohara, Kakegawa, Kikugawa or plain Shizuoka tea. None of those names is wrong and none of them narrows much. What actually varies on this ground is the depth of the steam and the quality of the finishing, so the useful thing to hold onto is a producer or blender, not a field.
Harvest terms from Makinohara
The harvest words a label from here is likely to carry.
The tea year
Typical windows, not dates. Every one of these moves with the weather, the latitude and the year: the pages say by how much.
Sources
- Makinohara's main cultivar is Yabukita, worked into fukamushi sencha, with Tsuyuhikari grown in increasing quantity as the plateau's one diversification Brekell, A Beginner's Guide to Japanese Teas: Selecting and Brewing (2022), 'Shizuoka Prefecture'
- Tsuyuhikari is a cross of the unregistered Shizu-7132, known for a cherry blossom aroma, and Asatsuyu, known for vegetal notes, registered in 2003 by the Shizuoka Prefecture Tea Research Center Brekell, A Beginner's Guide to Japanese Teas: Selecting and Brewing (2022), 'Tsuyuhikari / Shizu-7132'