Japan

Japanese tea culture is particularly renowned for its green teas. Soon after harvesting, the leaves are steamed to prevent oxidation, preserving their green color and fresh, vegetal character. Well-known production areas include Shizuoka, Kagoshima, Uji, and Yame. Shading the tea plants before harvest is also used to enhance umami and sweetness, particularly for gyokuro, kabusecha, and tencha, which is used to make matcha. The degree of steaming affects the tea’s character: light steaming preserves more of the leaf structure, while deeper steaming produces finer leaves and a fuller infusion. Well-known types include sencha, gyokuro, kabusecha, kukicha, and matcha. Shincha refers to the first tea harvest of the year, typically picked in spring. Japanese green teas often feature fresh, grassy, vegetal, umami-rich, and sweet flavors.