Japan Tea Export Promotion Council

All about Japanese tea - To a deeper understanding of Japanese tea world

Do you know where Japanese tea is made?
Or you may be wondering, “Who makes it?”
Tea grown in the fields become Aracha (crude tea), and is finished by the chasho (tea wholesaler).
While tea is a universal drink, in Japan it is refined through the effort and skill of a daunting number of people to make a single cup of warmth.
It was created within the climate and history of Japan, and now, for everyone in the world, we are about to depart and enter a new time.
To know is to love. Know more about Japanese tea, and love it even more.

The Japanese Tea Story

Origin of Japanese tea
The origin of Japanese tea is as mysterious as its aromatic cup. Tea is made from the buds and leaves of the tea plant, a family of Theaceae (scientific name: Camellia sinensis). The tea plant is a perennial evergreen tree widely distributed throughout the subtropical regions. Tea species are broadly divided into the Chinese and Assamese varieties.

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Japanese “Green” Tea
Tea can be broadly classified into unfermented tea, semi-fermented tea, and fermented tea, depending on the extent of oxidase function. To make unfermented tea, we should heat fresh leaves by roasting or steaming before the enzymes in leaves begins oxidation.

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Basic variety of Japanese green tea
The Japanese love for green tea has led to the development of a wide variety of green tea in its history. The most common green tea in Japan is called Sencha (煎茶). The fresh tea leaves are steamed, rolled, and dried into beautifully thin needle-like shapes.

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