Japan
Scene of tea picking on the 88th-night from the first day of spring, in Tenryu, Shizuoka.
History of Japanese tea and producing areas
Japanese teas grown throughout Japan except northern Tohoku and Hokkaido districts. Tea-drinking came to Japan from China with the Japanese envoy to Tang Dynasty in Nara-Heian era, though some claim older origins.
Roots of present tea plantations trace back to 12th century priest, Eisai, who planted tea bushes brought back from China in Saga. Their offspring spread to Kyoto, Nara, Wakayama, Shizuoka, Saitama etc. From Meiji to Showa era tea and silk thread played an important role in export to help Japan modernize and build a sound economy.
Japanese tea species and its best seasons
There are many Japanese tea species. Though "Yabukita" is by far the present major species, we can also enjoy the species which take root in areas such as "Yutakamidori" or "Fujikaori". An interesting note is that during the season of new tea leaves in spring, the tea front gradually moves up north from Okinawa.
Powdered Green Tea "Matcha"
Matcha is also popular as an ingredient for sweets.
Traditional tea used in Japanese unique tea ceremony. This is cultivated under a mesh to avoid direct sunlight around new buds start to shoot out. The picked tealeaves are processed without rolling and powdered in millstone.
Major areas and brands
- Nishio Samidori (Aichi)
- Ujitawara Asahi (Kyoto)
- Okabe Aohane (Shizuoka)
Japanese Green Tea - Steamed
Japanese Sencha with a characteristic taste of gentle sweetness, is produced by steaming and then rolling tealeaves. This method was started in the 16th century in Uji, Kyoto. The major tea-producing areas are Kagoshima, Uji, Shizuoka, Sayama but tea is cultivated throughout Japan from Okinawa to Niigata.
Major areas and brands
- Okinawa Saemidori (Okinawa)
- Tanegashima Kuritawase (Kagoshima)
- Makurazaki Saemidori (Kagoshima)
- Chiran Yutakamidori (Kagoshima)
- Ei Asatsuyu (Kagoshima)
- Ariake Yutakamidori (Kagoshima)
- Uji Yabukita (Kyoto)
- Sayama Yabukita (Saitama)
- Kakegawa Yamakai (Shizuoka)
- Fuji Kurasawa (Shizuoka)
- Fujieda Fujikaori (Shizuoka)
- Honyama Inaguchi (Shizuoka)
- Kanaya Kanayamidori (Shizuoka)
- Shimazuke Yamanami (Miyazaki)
Japanese Green Tea (Roasted)
Kamairicha is green tea produced by roasting tealeaves in a pot and has a clean flavor and aroma. Tamaryokucha is a derivative product of Kamairicha and can be made either by steaming or roasting.
Major brands
- Ureshino Tamaryokucha (Saga)
- Imari Kabuse Tamaryokucha (Saga)
- Gokase Kamairicha (Miyazaki)
- Takachiho Takachiho (Miyazaki)
Superior Green Tea - Gyokuro
At the tea plantation of Kyotanabe, Kyoto.
One of superior-quality Sencha using only new shoots cultivated under a mesh to avoid direct sunlight. The bright green tealeaves have special aroma and sweetness and very little bitterness. Water color is slightly milky green.
Major brands
- Yame Hoshino Vil. Gyokuro (Fukuoka)
- Kyotanabe Gyokuro (Kyoto)
Coarse Tea / Roasted Tea
In Kansai region Bancha, produced by roasting tealeaves except newly-grown buds, had been commoner's daily tea. Nowadays tea produced by using summer-picked leaves is also called Bancha. Houjicha such as Kaga Bocha using leaves and stems, is also enjoyed.
Please note that some of those plantations and tea brands may not be available due to harvest conditions or market circumstances etc. We will supply information regarding availability of products in our shops or on our website.
