Japan's relationship with tea spans over a thousand years, yet the country continues to innovate while honouring ancient traditions.
A Brief History
Tea was first brought to Japan from China in the 9th century by Buddhist monks. The famous tea ceremony, or chanoyu, was later developed by Sen no Rikyu in the 16th century, elevating tea drinking into an art form.
Major Tea Regions
Shizuoka Prefecture
Producing roughly 40% of Japan's tea, Shizuoka sits at the foot of Mount Fuji. The region's climate — warm days and cool nights — creates teas with a perfect balance of sweetness and astringency.
Uji, Kyoto
The birthplace of Japanese tea culture, Uji is renowned for its premium matcha and gyokuro. The region's misty mornings and rich soil produce teas of exceptional depth.
Kagoshima Prefecture
Japan's second-largest tea producer, located in the south. The volcanic soil and warm climate produce vibrant, deeply coloured teas with a robust flavour.
Unique Processing Methods
Steaming vs. Pan-Firing
While Chinese green teas are typically pan-fired, Japanese green teas are steamed. This process preserves the bright green colour and creates the distinctive umami-rich, vegetal flavour that Japanese teas are known for.
Shade Growing
Premium teas like gyokuro and matcha are shade-grown for 20-30 days before harvest. This increases chlorophyll and L-theanine content, producing a sweeter, more complex flavour.
Our Japanese Selection
At HealThEA, we source directly from family-owned farms in Shizuoka and Uji. Our Japanese Sencha and Ceremonial Matcha are harvested during the prized first flush (ichibancha) in spring, when the leaves are at their most flavourful.
Each batch is carefully tested for quality and freshness before making its way to your cup.
