Shiga

Japan’s Top Mountain-Mist Tea Region

Ōmi-cha

“Ōmi Tea” is the collective name for teas produced in Shiga Prefecture, a region with a long history of cultivation shaped by the misty climate of the Suzuka Mountains. The brand is rooted in centuries of local tradition, where small-scale producers have focused on meticulous, quality-driven tea making.

Ōmi Tea is especially appreciated for its robust, full-bodied taste and distinctive high fragrance, characteristics shaped by the cool mountain air and naturally rich soil. While production volume is modest compared to larger regions, its expressive flavor profile and artisanal approach have earned strong recognition among tea professionals.

Today, Ōmi Tea continues to grow its presence both domestically and internationally, valued as a heritage tea with a refined and memorable character, and recognized as one of Japan’s respected traditional tea brands.

Shiga’s tea production is centered around areas such as Tsuchiyama in Kōka City, where the misty climate created by the Suzuka Mountains provides ideal growing conditions. The frequent fog helps retain moisture and enhances the development of high-quality tea leaves.

Shiga tea is known for its fragrant aroma and rich, full-bodied flavor. Although produced in smaller volumes compared to major tea regions, Shiga has earned a reputation for quality-driven cultivation and distinctive regional character.

Like many Japanese tea regions, Shiga faces several challenges, including declining cultivation areas and production volumes, an aging farming population, and a shortage of successors. Climate change has also made growing conditions increasingly unpredictable, putting additional pressure on small-scale producers.

Shiga is particularly known for Kabusecha, characterized by reduced bitterness and a pronounced sweetness and umami. In addition to shaded teas, the region also produces standard Sencha and Fukamushi-cha (deep-steamed tea), each reflecting the clean aroma and balanced taste typical of Shiga-grown leaves.

• Sencha & Fukamushi-cha: Common varieties produced with careful attention to steaming and processing to achieve a smooth, full flavor.

Shiga’s main tea areas—such as Tsuchiyama and Hino—feature a mix of steep mountain slopes and gentle plains. The region’s cool, foggy mountain air contributes to the development of aromatic, flavorful leaves, giving Shiga tea its distinctive depth.