Teas from Japan are world-renowned for both their consistency and quality. Known for its green tea production, the country is home to sencha, gyokuro, matcha, and much more! Caitlin Schiessl (née Normann) provides a brief history of tea in Japan and dives into the country’s numerous growing regions as well as their most common offerings.

A Brief History of Japan & Tea

Historical texts conclude that during the 8th century, a Buddhist monk named Saichō brought the first tea seeds from China to Japan. However, a monk named Eisai is often credited with popularizing tea in Japan in 1191 after returning from a trip to China with tea in tow. Eisai wrote the Kissa yōjōki, a tea manual of sorts. In fact, it was the first Japanese work that promoted the consumption of tea for its health benefits. Eventually, tea seeds were planted in Toganoo and Uji, the country’s first large tea cultivation sites.

In the 16th century, Uji tea growers utilized the technique of shading tea leaves from the sun prior to plucking. Tea growers still use this style of production for tencha, or “mortar tea,” which is the base for matcha. Gyokuro and kabuseicha also utilize this method.

At the time, “Sha Qing” was the common tea production method in China. In this method, tea is heated and dried just after withering to minimize oxidation. Japanese tea growers modified Sha Qing by preventing oxidation through various levels of steaming instead of pan-firing. These levels are called Asamushi, Chumushi, and Fukamushi, meaning light, medium, and heavy-steamed, respectively.

Tea-Growing Regions in Japan

Shizuoka

Shizuoka is the largest tea-producing region in Japan. One of the oldest growing regions, Shizuoka accounts for approximately 40% of the nation’s total tea production. The region produces the best Fukamushi (heavy-steamed) sencha, but it also produces excellent bancha and matcha!

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Kagoshima

The 2nd-largest producing region in Japan, Kagoshima produces a wide range of sencha, bancha, and matcha. It has a relatively high amount of varietal diversity! ‘Yabukita’, ‘Yutaka Midori’, and ‘Saemidori’ are popular cultivars grown in the area.

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Mie

This region is the largest producer of kabuseicha, though it also produces varieties like sencha and bancha. Mie ranks 3rd in Japanese tea production.

Kyoto

The Kyoto prefecture, specifically Uji, is where tea truly began in Japan. This region maintains some of the highest quality tea and is well-known for its superior matcha and gyokuro. Compared to other regions, Kyoto actually produces the highest quantity of matcha.

Fukuoka

While Fukuoka produces a relatively small amount of tea, the region produces nearly half of the country’s output of gyokuro. Gyokuro is shaded from the sun for up to three weeks before harvesting. This method reduces astringency and increases sweetness.

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