Tea in Japan—the drink that flows through Japan’s long history

The origins of tea in Japan

Tea likes to grow in misty mornings and afternoons. It likes rolling hills and a slightly acid soil. When the Buddhist high priest named Myoe in Japan was given some tea seeds brought from China in the late twelfth century, he looked for just such a place to raise the plants.

Myoe lived in Kyoto, so he did not have to go far. He found all these things in Uji. He transplanted his tea seedlings there and began promoting the drinking of tea throughout Japan.

Tea has affected the history and economy of the world like no other beverage. While Japan did not enter the mainstream of worldwide tea trade until relatively recent times, tea did infuse itself into Japan's early economy and politics, in just the same way as it did elsewhere.

Uji—the crown jewel of Japanese tea

Uji has remained a constant center of tea production for over eight hundred years, even during times of civil war and shifting seats of government, which caused relocation of other agricultural and industrial centers. Uji's favorable soil and climate were important factors, but not the only ones.

Different types of tea in Japan 

While we’ve primarily talked about the early development of matcha in Japan, tea leaves are processed in a variety of ways throughout the country. Here are some of the primary examples that are commonly found in Japan:

• Matcha (抹茶), perhaps the most iconic of all Japanese teas, is made by finely grinding shade-grown tea leaves into a vibrant green powder. When whisked with water, it creates a thick, velvety texture and a deep, earthy flavor.
• Sencha (煎茶) is one of Japan’s most common teas. Made from sun-grown leaves that are steamed and rolled, it offers fresh, grassy notes with a touch of pleasant astringency.
• Hojicha (ほうじ茶), like sencha, is a loose-leaf tea, but the leaves are roasted instead of steamed. This process gives it toasty, caramel-like aromas, a smooth nutty taste, and lower caffeine content.
• Gyokuro (玉露), whose name means “jewel dew,” is a premium tea made from the finest leaves that are shaded before harvest. This careful cultivation results in a rich, sweet, and umami-forward flavor.
• Genmaicha (玄米茶) is a blend of green tea and roasted brown rice, known for its warm, earthy aroma and nutty taste—often likened to the scent of popcorn.
• Mugicha (麦茶) is a caffeine-free herbal tea made from roasted barley. With its robust, grainy flavor, it’s a refreshing favorite during Japan’s hot summer months.
• Kuromamecha (黒豆茶) is brewed from roasted black soybeans. Mildly sweet and nutty, it can be enjoyed both hot and cold and is loved for its smooth, comforting flavor.

Production of tea in Japan

Tea cultivation in Japan typically consists of three primary harvesting periods:

• Ichibancha: The first tea harvest of the year, occurring from late April to early May, is considered the most valuable and is known for producing the highest-quality leaves.
• Nibancha: Taking place in June, this second harvest yields teas that are generally lighter in flavor than those from the first picking.
• Sanbancha: The final harvest, gathered during the hot months of July and August, produces teas typically enjoyed for daily drinking or used in blends.

It's important to know these typical tea-harvesting periods throughout the year if you wish to visit tea fields so as to know when they will be most active! 

Japan's Tea Regions

Just as certain regions around the world are celebrated for their exceptional wines, Japan, too, has prefectures renowned for their tea production. Much like sommeliers praise the Cabernets of Bordeaux or the Nebbiolos of Piedmont, tea connoisseurs cherish the leaves cultivated in these regions—prized not only across Japan but around the globe. While quality tea can be found throughout the country, the following areas are especially distinguished for their outstanding cultivars:

• Shizuoka: Japan’s largest tea-producing region, Shizuoka is famous for its vast green tea fields—many of which can be seen with Mount Fuji as a stunning backdrop.
• Kagoshima: The second-largest producer of tea in the country, this southern prefecture is celebrated for Shincha, the early first-flush tea harvested at the start of the season.
• Kyoto: The former imperial capital boasts a deep tea heritage, with Uji matcha standing out as one of Japan’s most prestigious and sought-after varieties.
• Mie: This coastal prefecture is renowned for the distinctive teas cultivated in the Ise region, including steamed sencha and shaded teas with refined character.
• Fukuoka: Home to the city of Yame, Fukuoka is famed for its exceptional green teas—especially Gyokuro, one of Japan’s most luxurious and high-quality varieties.

Experiencing Japan's tea culture firsthand

In Japan, tea takes on both the role of an everyday refreshment as well as a cultural pillar. Perhaps because the history and development of tea is so steeped within the island nation's culture, it has become so ubiquitous. Indeed, drinking tea in Japan is a great pastime, but to dive deeper into its story is a worthy endeavor indeed! For this, be sure to check out our activities in Japan centered around tea, including tours and, of course, tea ceremonies!

• See all of our tea activities here.

To leanr more about Japan, subscribe to our newsletter and follow us on Instagram!