Okinawa, Japan’s southernmost prefecture, has a hot, tropical climate for at least nine months of the year, making it ideal for growing tropical fruits and plants. That’s why so many traditional Okinawan teas are made from locally grown ingredients. Whether you’re looking for a unique tea to try or a thoughtful gift, this guide to the best teas from Okinawa will help you find a few worth adding to your pantry. 

Sanpin Cha (Okinawan Jasmine Tea) 

Sanpin cha (さんぴん茶) is the most popular tea in Okinawa, and you’ll find it almost everywhere on the islands. Often called Okinawan jasmine tea, it’s a scented tea made by infusing tea leaves with jasmine flowers. Regular jasmine tea is usually made with green tea, though black and white teas are sometimes used too. Sanpin cha is different because it’s made with lightly fermented Chinese tea leaves, which give it a mild, floral flavor. It’s a refreshing choice for hot Okinawan summers and pairs well with local dishes. You can buy sanpin cha in cans, bottles, loose-leaf, and tea bags at grocery stores and vending machines all over Okinawa. 

Ucchin (Okinawan Turmeric Tea) 

In Okinawa, turmeric is known as ucchin (うっちん), and it’s said to have arrived on the islands through trade along the Spice Route. Elsewhere in Japan, it goes by the name ukon (ウコン). It’s been a staple spice in India for centuries and has recently gained a following on social media as a trendy ingredient. In Japan, you’ll often spot ukon drinks in convenience stores, usually in small bottles near the checkout. Like sanpin cha, Okinawan turmeric tea is sold in bottles, cans, tea bags, and powdered form, so it’s easy to find a style that suits you. 

Shell Ginger Tea (Gettou/Sannin) 

Shell ginger (Alpinia zerumbet) is a tropical perennial that thrives across warm parts of Asia, and Okinawa is no exception. Known as sannin (さんにん) in Uchinaaguchi, the Okinawan language, and gettou (月桃) in Japanese, the plant is easy to spot across the islands. Its leaves are traditionally used to wrap muchi, the Okinawan rice cakes, because they help keep food fresh. Shell ginger tea has a floral, gingery flavor and is sold as tea bags or dried tea leaves. It’s delicious with a splash of milk, served over ice, or blended with other herbs like lemongrass or moringa. 

Guava Tea 

Guava leaf tea is another popular tea made from plants grown in Okinawa’s tropical climate. The leaves are harvested with care: they’re sorted by hand, with young and old leaves chosen deliberately, then washed and either steamed or dried in the sun. Some producers crush the leaves after steaming, which helps them steep more easily and softens the tea’s natural bitterness. The brewed tea has a golden color similar to green tea, though the flavor is slightly more bitter. Like shell ginger tea, Okinawan guava tea is sold as tea bags and loose-leaf tea. 

Yomogi (Okinawan Mugwort Tea) 

Mugwort, known as yomogi (ヨモギ) in Japanese, is a well-loved herb in Okinawa that has long been used in local cooking. Yomogi is sold in many forms, including dried leaves, finely ground powder, tablets, capsules, and essential oils. For tea, you can brew it from whole dried leaves or convenient tea bags. Okinawan yomogi tea has a flavor that balances bitter and sweet, with a subtle hint of anise. 

Goya Tea (Okinawan Bitter Melon Tea) 

Goya, also known as bitter melon, is a vegetable closely associated with Okinawan cooking. Its best-known dish is goya champuru, a stir-fry made with goya, egg, tofu, and a protein like pork or chicken. You can also brew goya tea using dried goya, fresh goya, or tea bags. Be warned: goya is intensely bitter, and the tea is not for the faint of heart. If you’re preparing fresh goya, you can tame the bitterness by soaking the chopped pieces in water for 10 to 30 minutes, then parboiling them for 2 minutes. The longer you soak, the milder the flavor. Once prepped, follow the rest of your tea recipe as usual. 

Hibiscus Tea (Okinawan Roselle Tea) 

Hibiscus tea is a bright red herbal tea, and its vivid color comes from steeping the calyxes of the roselle plant. It’s enjoyable in any season, but it’s especially popular in summer when served over ice as a refreshing, tart drink. The flavor is often compared to cranberry. You can buy hibiscus tea as tea bags or dried flowers. 

Kokuto Brown Sugar Milk Tea (Okinawan Milk Tea)

Okinawa milk tea, often called kokutō milk tea (黒糖ミルクティー) or brown sugar milk tea, is a popular drink at boba tea shops in Japan and abroad. What sets it apart from ordinary brown sugar milk tea is kokutō, or Okinawa brown sugar. The tea starts with a base of black tea and whole milk, then kokutō syrup is poured around the inside of the cup to create tiger-like stripes. In fact, some boba shops in the U.S. call it tiger milk tea. The syrup adds a deep caramel and toffee flavor to an already rich cup of milk tea. You can buy Okinawa milk tea as a powdered mix or make it at home from scratch. Kokutō is sold in supermarkets across Okinawa, but if you’re outside Japan, you may need to visit a specialty store.

About the author:

Samantha Kwok

Samantha is currently a 5th-year JET in Okinawa, originally from Hawaii. She has been somewhat connected to Japanese culture her whole life despite being Chinese American. She's had the privilege of traveling to Japan and experiencing Japanese culture at a young age. She loves food and is always looking to try new places. When she is not working or out eating, she is an avid baker at home and has been known to feed her colleagues an excessive amount of baked goods.