Vision for Japanese Tea Appellation
We envision establishing a unified and internationally recognized appellation system for tea, much like the systems that define and protect wine around the world. Currently, tea recognition is fragmented: several frameworks exist, but none are comprehensive, standardized, or widely acknowledged. This lack of global coherence limits both the protection of regional tea identities and the ability to communicate quality and origin clearly to international consumers. A robust appellation framework for Japanese tea should encompass geography and topographic context, highlighting how climate, soil, and altitude shape flavor; major tea-producing regions and varieties, which express Japan’s rich diversity of cultivation; processing types, which distinguish styles and traditions; and quality classifications, reflecting harvest timing, refinement, and intended use. Together, these elements would safeguard authenticity, honor cultural heritage, and create a clear, trusted standard for understanding and appreciating Japanese green tea worldwide.
Topographic Context - Japan
Japan's terrain is predominantly mountainous, with over 80% of its landmass consisting of mountains. This rugged topography, combined with the country's volcanic origins, creates ideal conditions for tea cultivation. The Japanese Alps, running through Honshu, feature some of the highest peaks, often exceeding 3,000 meters. Topographic maps
Elevation and climate variations across these regions significantly influence cultivation styles and contribute to the distinctive flavors and qualities of Japanese teas. For example, higher elevations with cooler temperatures tend to produce teas with more delicate flavors, while teas grown at lower elevations may develop bolder, more robust profiles. In some regions, farmers cover tea crops with shading cloth or bamboo structures before harvest to enhance chlorophyll production and concentrate umami flavor.
Major Green Tea Production Regions in Japan
Green tea cultivation in Japan spans from Akita Prefecture in the north to Okinawa Prefecture in the south. However, the majority of production is concentrated in the southern half of the country, where the climate and terrain are more suitable for tea farming.
Top Tea-Producing Prefectures
The following prefectures are the leading producers of green tea in Japan:
Kagoshima: Situated in the southern part of Kyushu, Kagoshima is now the Largest green tea producer in 2024. Contributes about 2.7 tons per year. NHK The region’s warm climate allows for the early harvesting of “shincha” (new tea), ahead of other major tea regions. It also has the largest organic cultivation area and “tencha” (whole leaf form of Matcha) production in Japan.
Shizuoka: Situated on the southeastern coast of Honshu, Shizuoka has a long-standing reputation for producing a wide variety of teas, including sencha, gyokuro, matcha, gyokuryokucha, hōjicha, semi-fermented, and fully fermented teas Japanese Ministry of Agriculture, Forestry and Fisheries. It is currently the second-largest producer, yielding approximately 2.6 tons annually. Historically, Shizuoka was Japan’s leading tea-producing region, with the largest cultivation area NHK.
Mie: Located in the Kansai region, Mie Prefecture benefits from a mild climate and ample rainfall. It is especially known for its premium green tea from the Ise area.
Miyazaki: Located on the eastern coast of Kyushu, Miyazaki Prefecture is known for its unique green tea varieties. The northwest mountainous region is known as the number one producer of pan-dried tea in the country.
Kyoto: The Uji region in Kyoto is world-renowned for its rich tea history and exceptional matcha production. It remains one of Japan’s most prestigious areas for high-quality green tea.
Fukuoka: Home to the renowned Yame tea, Fukuoka Prefecture is a significant contributor to Japan's green tea industry. Highly regarded Yamecha has over 600 years of history. Japanese Ministry of Agriculture, Forestry and Fisheries
Major Green Tea Production Regions in Japan
Green tea cultivation in Japan spans from Akita Prefecture in the north to Okinawa Prefecture in the south. However, the majority of production is concentrated in the southern half of the country, where the climate and terrain are more suitable for tea farming.
Top Tea-Producing Prefectures
The following prefectures are the leading producers of green tea in Japan:
Kagoshima: Situated in the southern part of Kyushu, Kagoshima is now the Largest green tea producer in 2024. Contributes about 2.7 tons per year. NHK The region’s warm climate allows for the early harvesting of “shincha” (new tea), ahead of other major tea regions. It also has the largest organic cultivation area and “tencha” (whole leaf form of Matcha) production in Japan.
Shizuoka: Situated on the southeastern coast of Honshu, Shizuoka has a long-standing reputation for producing a wide variety of teas, including sencha, gyokuro, matcha, gyokuryokucha, hōjicha, semi-fermented, and fully fermented teas Japanese Ministry of Agriculture, Forestry and Fisheries. It is currently the second-largest producer, yielding approximately 2.6 tons annually. Historically, Shizuoka was Japan’s leading tea-producing region, with the largest cultivation area NHK.
Mie: Located in the Kansai region, Mie Prefecture benefits from a mild climate and ample rainfall. It is especially known for its premium green tea from the Ise area.
Miyazaki: Located on the eastern coast of Kyushu, Miyazaki Prefecture is known for its unique green tea varieties. The northwest mountainous region is known as the number one producer of pan-dried tea in the country.
Kyoto: The Uji region in Kyoto is world-renowned for its rich tea history and exceptional matcha production. It remains one of Japan’s most prestigious areas for high-quality green tea.
Fukuoka: Home to the renowned Yame tea, Fukuoka Prefecture is a significant contributor to Japan's green tea industry. Highly regarded Yamecha has over 600 years of history. Japanese Ministry of Agriculture, Forestry and Fisheries
Japanese Tea Processing Types
Sencha (煎茶)
Processing: The most widely produced Japanese tea type. The tea leaves are first steamed for 30–40 seconds to stop oxidation. After steaming, the leaves are carefully rolled to shape them and release flavor. Finally, the rolled leaves are dried to preserve aroma, color, and taste.
Character: Standard green tea; balanced umami and astringency.
Asamushi Sencha (浅蒸し煎茶, “light-steamed sencha”)
Processing: The leaves are steamed for a shorter time, about 20–30 seconds, to maintain a lighter texture. After steaming, the leaves are rolled and then dried.
Character: Light green to yellow liquor; clean, balanced flavor with a fresh green scent.
Fukamushi Sencha (深蒸し煎茶, “deep-steamed sencha”)
Processing: The leaves are steamed for a longer period, about 60–80 seconds, which breaks down the leaf structure. After steaming, the leaves are rolled and dried.
Character: Dark green; sweet, smooth, and rich flavor.
Kamairicha (釜炒り茶, “pan-fired tea”)
Processing: The leaves are pan-fired instead of steamed. Mainly produced in Kyushu Prefecture.
Character: Light pan-fired aroma; less astringent, clean taste.
Kabusecha (かぶせ茶, “covered tea”)
Processing: Tea bushes are shaded under cloth or nets for 1–2 weeks before harvest to increase chlorophyll and amino acids. After harvesting, the leaves are steamed, rolled, and dried.
Character: More umami and chlorophyll than sencha; lightly sweet.
Gyokuro (玉露, “Dewdrop”)
Processing: Tea bushes are heavily shaded for 3–4 weeks before harvest to maximize umami. The harvested leaves are then steamed, carefully rolled, and dried.
Character: Brewed at a lower temperature for a longer time; rich umami, deep sweetness, minimal bitterness; premium pricing.
Bancha (番茶, “table tea”)
Processing: Mature leaves are harvested after the first flush, then lightly steamed or roasted. The leaves are dried afterward.
Character: Mild, lower in caffeine, everyday tea; less umami, more astringent than hōjicha; budget-friendly.
Kukicha (茎茶, “twig tea”)
Processing: Made from stems and leaf stalks separated during sencha or bancha production.
Character: Light, mildly sweet, low in caffeine, gentle umami; budget-friendly.
Hōjicha (ほうじ茶, “roasted tea”)
Processing: Bancha, sencha, or kukicha leaves are roasted at high temperatures to develop a toasted aroma. The leaves are then cooled and packaged.
Character: Brown liquor; roasted aroma; mild and low in caffeine.
Genmaicha (玄米茶, “brown rice tea”)
Processing: Sencha or bancha leaves are blended with roasted and puffed rice. The mixture is combined carefully to balance flavors.
Character: Nutty, toasty, low bitterness; comforting.
Mecha (芽茶, “bud tea”)
Processing: Selected from the fine tips of buds during the finishing process of gyokuro or sencha.
Character: Strong flavor, high umami, brisk.
Tamaryokucha (玉緑茶, “curled tea”)
Processing: After steaming, the leaves are rolled into curled shapes instead of straight needles, then dried.
Character: Can be either steamed or pan-fired; mild and fragrant.
Matcha (抹茶)
Processing: Shade-grown leaves are harvested and steamed. They are then dried without rolling and carefully ground into a fine powder using stone mills.
Character: Bright green, frothy, sweet, full-bodied umami, creamy.
Konacha (粉茶, “powder tea”)
Processing: Small leaf particles and dust leftover from sencha or gyokuro production are collected, sifted, and packaged.
Character: Strong flavor, brisk, slightly bitter; commonly served in sushi restaurants.
Quality in Japanese Green Tea
The quality and price of Japanese tea are closely tied to exclusivity, harvest timing, processing method, and intended use. The first harvest (Ichibancha) is the most prized, offering uniform leaf shape with concentrated umami, natural sweetness, and less bitterness. Later harvests (Nibancha and Sanbancha) produce lighter, sharper, and less complex teas, often enjoyed as everyday drinking.
Quality also varies by tea type. Sencha, the classic Japanese green tea, is refined and balanced, while Bancha, made from more mature leaves picked later, is considered an everyday “table tea” with a simpler, more rustic taste.
Even among powdered teas, differences are significant. Matcha, stone-milled from shade-grown first-harvest Tencha, is a premium tea used in ceremony and for high-quality enjoyment. By contrast, Konacha, made from fine leaf fragments collected during Sencha production, is more affordable and offers a brisk, straightforward flavor,