Vale Matcha Launches Large-Scale Tea Cultivation on Whidbey Island

The initiative aims to establish the Pacific Northwest as a viable tea-growing region, drawing parallels to the development of the Napa Valley wine industry. CEO Luke Larson noted that the project is a long-term commitment, intended to build a domestic supply chain for high-quality matcha rather than a quick solution to global shortages. To support the farm, Vale is constructing a 30,000-square-foot processing facility in Oak Harbor, equipped with technology from the Japanese manufacturer Terada Seisakusho.

Agricultural partners Eva Lee and Chiu Leong of Tea Hawaii & Company provided the initial stemstock, which traces its lineage to Japanese cultivars like Yabukita and Yamatomidori. Research remains a cornerstone of the operation, with ongoing support from Washington State University to analyze how the island’s specific maritime climate and acidic soils affect growth. While Vale will maintain its existing import relationships with Japanese producers, the farm represents a significant shift toward creating a distinct, localized expression of matcha.