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BLOG #40: Matcha and tea regions of Japan
The organic matcha of HUG THE TEA is imported straight from Kagoshima and Miyazaki, Japan. The loose leaf teas of HUG THE TEA comes from the number one tea region: Shizuoka. In this blog we will tell you more about the different matcha and tea regions in Japan. Why is some matcha / tea better in quality than others? And how can you recognize good quality? You’ll learn more about this here + we’ll give you advice what tea suits you the best ?
TOP-5 tea regions in Japan
- Shizuoka
- Kagoshima
- Mie
- Miyazaki
- Uji
Source: sugimotousa.com
Shizuoka
Most green tea lovers will have heard of Shizuoka, since this prefecture – almost in the centre of the country – is the largest producer of green tea in Japan. Shizuoka is situated on the southeast coast of the main island of Honshu. Almost 40% of the total Japanese tea production comes from this prefecture. Shizuoka has a very mountainous landscape with a distinctly fresh and invigorating climate, generally mild temperatures, excellent water quality and a good amount of rainfall for green tea cultivation. In Shizuoka, the spring begins relatively early and the winter is somewhat mild. The region leads the production of Sencha and other high-quality green tea varieties: a very good Shincha and a solid Gyokuro.
Kagoshima
Kagoshima is situated in the southernmost prefecture of Japan, on the main island of Kyushu, about 1000km (in a straight line) from Tokyo. After Shizuoka, Kagoshima is the second largest prefecture for green tea production in Japan. Moving away from its past as a mass producer it is now being compared to top prefectures in Japan, such as Shizuoka and Uji. Famous for its mild and warm climate ( with a higher sunlight intensity) enables the area to harvest Japan’s earliest tea, which is traditionally harvested at the end of March/beginning of April.
Kagoshima was formerly known as the mass producer of cheaper green teas for bulk buyers but in recent years has achieved a high level of quality with additionally the best price / performance ratio. It is now easy to find absolutely phenomenal teas, especially following the Tencha for Matcha (best organic quality in Japan), Gyokuro (superior organic tea in the market) and Sencha and Guricha first harvest (organic and non-organic) from Chiran, Kirishima and Shibushi.
Mie
The prefecture of Mie is located on the main island of Honshu in the region of Kinki. Mie is the third biggest green tea growing region in Japan. The area is famous mainly for its half-shaded Kabusecha tea, as well as for its high-quality Sencha. Plus, very good Gyokuro is grown here. Mie has a long and rich traditional history of tea agriculture.
Miyazaki
This prefecture in the southeast of Kyushu is mainly known for its very good Sencha, but also for Fukamushi Sencha, Guricha (also called Tamaryokucha) and Kamairicha. The Oolong and black teas are also very famous there. Miyazaki has developed well in recent years, emulating its neighbour Kagoshima. The most famous area for Sencha here is Miyakonojo, which is situated in a special geographical basin with its own microclimate. The northern towns of Gokase and Takachiho are most famous for Kamairicha, Oolong and black teas.
Uji (Kyoto)
Uji, located south of Kyoto in Kyoto Prefecture. While it is a relatively small area of cultivation, producing only 3% of Japan’s total green tea production; it is world famous for its outstandingly fine quality green tea and matcha. The 3 main teas are Matcha, Gyokuro and Sencha. Many local tea farmers are still using the traditional method of processing tea insted of using machines.
How do you recognize the quality of matcha tea?
- Region: The best matcha comes from Japan. Kagoshima and Uji are most famous regions for matcha. And Kagoshima is also specific famous for its organic matcha. Uji is famous for it’s traditional conventional matcha.
- Price: Low price means low quality. The standard is abour 30 euros for 30 grams. At HUG THE TEA we do have a very good price-quality ratio, because we directly import from Japan + volume.
- Harvest: High quality matcha is made from young green tea leaves from the first flush in the Spring. Our Ceremonial Matcha A is from this first flush. Medium quality (like our Premium Matcha B ) is made from the 2nd flush in summer time. And lower quality matcha (like our Classic Matcha C) is from a 3rd flush in early fall time. This lower quality is not suitable for drinking but more for cooking and baking.
- Colour: The greener the better! The shadow process gives the first flush tea leaves an extra amount of chlorofyll. This gives the tea an clear green colour. Low quality matcha is more yellowish and brownish.
- Texture (milling test): High quality matcha has a creamy and soft texture. Low quality matcha had a dry, sandy texture. You can check this with a ‘milling test’ by drawing a teaspoon of matcha on a piece of white paper.
- Flavour: And of course the flavour is really important! Good quality is full, green and light sweet in flavour. Low quality matcha is dry and bitter in flavour.
And what about the quality of loose leaf tea?
For loose leaf teas it’s also about the price, harvest and colour. For example Sencha from the first flush is harvested at the beginning of and sold shortly after the Spring harvest is called ‘shincha’. Shincha Sencha is regarded as one of the best teas of all, known for its superior flavor and quality. When the leaves are harvested later in the summer or fall, they are typically called ‘bancha’ tea.
Steaming process of tea
There are three steaming levels based on the duration of the steaming process:
- “Asamushi” (浅蒸し): Light steaming
- “Chumushi” (中蒸し): Medium steaming
- “Fukamushi” (深蒸し): Deep steaming
In deep steaming, the leaves are steamed for more than twice the steaming time of lightly-steamed, tea. This brings out a strong, umami flavor of the tea, with a richer overall taste and a hint of sweetness. This also brings more ‘dust’ in the tea = stronger flavour. When drinking sencha deep steamed, you may notice this ‘dust’ at the bottom of your tea cup. This is completely normal since these are just the particles that were released from the leaves when the cell walls were broken down during steaming. Consuming these can actually be very good for you since you’ll get more of the nutrients and health benefits of in the green tea (like vitamin C).
Did you know European people most of time like it more light steamed? This means a lighter flavour, less strong/umami flavour and less dust in the tea. But the real green tea lovers like the strong umami flavour. And some people just drink matcha and deep steamed green tea because they know it’s good fort heir health.
So what tea suits you the best?
- When you like strong green tea, high in nutrients and health benefits >>> Go for: Matcha, Gyokuro, Kabusecha, Sencha or the very fine structure tea Konacha
- When you like mild green tea >>> Go for: Guricha (curly tea with tones of citrus and honey aftertaste)
- When you want to drink low-caffeine tea >>> Go for: Houjicha or Genmaicha (both a roasted flavour)
- When you like fresh green tea >>> Go for: Kukicha (made of stems and twigs)
- When you don’t like green tea >>> Go for: Kócha, the best Japanese black tea!
- When you like jasmine tea >>> Go for: Kukicha Jasmine Blend!
Do you have questions following reading this blog? Please send us an message: info@hugthetea.com
ENJOY YOUR CHA!
