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Japan

Japanese tea is almost all green and mostly steamed, from everyday sencha to shaded gyokuro and the stone-ground matcha of the tea ceremony.

9 regions15 teasGreen, Herbal

UjiShizuokaYameNishioKantoMieUreshino, SagaKagoshimaVarious regions

Where Japan's teas grow

2 teasDry leaf of Uji Matcha
Kyoto

Uji

Rich umami, sweet grass and a creamy, gently bitter finish.

Uji Matcha, Hojicha

Harvest May (first flush)

5 teasDry leaf of Sencha
Shizuoka Prefecture

Shizuoka

Fresh, grassy and savoury, with a clean, gently bitter finish.

Sencha, Genmaicha, Shizuoka Matcha, Kukicha (Twig Tea), Bancha

Harvest Late April to May (first flush)

Dry leaf of Gyokuro
Fukuoka

Yame

Deep umami and natural sweetness, with a rich, brothy finish.

Gyokuro

Harvest Late April to May

Dry leaf of Nishio Matcha
Aichi

Nishio

Creamy and green, with umami and a smooth, mellow bitterness.

Nishio Matcha

Harvest May (first flush)

Dry leaf of Mugicha (Barley Tea)
Eastern Japan

Kanto

Roasty, bready and slightly bitter, best served cold.

Mugicha (Barley Tea)

Harvest Barley, early summer

Dry leaf of Kabusecha
Kii Peninsula

Mie

Sweet and savoury, between sencha and gyokuro.

Kabusecha

Harvest First flush, late April to May

2 teasDry leaf of Tamaryokucha (Guricha)
Kyushu

Ureshino, Saga

Tangy and berry-like, with citrus, grass and a long almond finish.

Tamaryokucha (Guricha), Kamairicha

Harvest Spring

Dry leaf of Shincha
Southern Kyushu

Kagoshima

Fresh, sweet and vivid, with young greens and a soft umami.

Shincha

Harvest Early April to late May

Dry leaf of Sobacha (Buckwheat Tea)
Japan, Korea and China

Various regions

A roasted buckwheat infusion, drunk warm or cold.

Sobacha (Buckwheat Tea)

Harvest Buckwheat harvest