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Distinctive, Diverse, Technological - The "Three Major Characteristics" of the Japanese Tea Industry
The earliest historical record of tea drinking in Japan can be found in the "Nihon Koki" (Japanese Later Chronicles), which mentions that in the sixth year of the Kōnin era (815), the monk Yōchū presented brewed tea to Emperor Saga. Large-scale cultivation of tea trees began in the 12th century when the Japanese Buddhist monk Eisai brought tea leaves from China to Japan. By the end of the 19th century, Japan's tea production had reached 24,000 tons. The distribution of tea production in Japan is relatively concentrated, mainly in three major producing prefectures: Shizuoka, Kagoshima, and Mie, with Shizuoka Prefecture having the highest production.
The earliest historical record of tea drinking in Japan can be found in the "Nihon Kōki". In the sixth year of the Kōnin era (815), Monk Yōchū brewed tea and presented it to Emperor Saga. Large-scale cultivation of tea trees began in the 12th century when the Japanese Buddhist monk Eisei brought tea leaves from China to Japan. By the end of the 19th century, Japan's tea production had reached 24,000 tons. The distribution of tea production in Japan is relatively concentrated, mainly in three major producing prefectures: Shizuoka, Kagoshima, and Mie, with Shizuoka Prefecture having the highest production.
Types of tea produced in Japan
The tea produced in Japan is mainly green tea, with a small amount of oolong tea, black tea, and white tea. Japanese green tea is primarily steamed green tea, with the main types of tea leaves being sencha (57.7%), gyokuro (0.3%), kabusecha (shaded gyokuro) (4.8%), matcha (3.3%), tamaryokucha (curled green tea) (2.7%), and bancha (about 30%).
Recent developments in Japan's tea industry
Currently, Japan has about 40,000 hectares (approximately 600,000 acres) of tea gardens, with a total production of 80,000 tons. The varieties of tea trees in Japan are relatively uniform, with the Yabukita variety accounting for over 70%. Tea garden management is standardized, and the degree of mechanization is high. Pruning, harvesting, processing, and packaging of tea trees have basically been mechanized and automated. In the past decade, Japan has implemented standardized management in tea gardens, maintaining stable tea production while reducing the area of tea gardens, reaching 124 kg per acre in 2016. In 2016, the value of Japan's tea industry (gross tea value) was approximately 90 billion yen (about 5.337 billion RMB, approximately 8,900 RMB per acre).
Three characteristics of Japan's tea industry
The Japanese tea industry has distinct characteristics, mainly reflected in the following three aspects:
First, there is a clear regional characteristic. Tea production in Japan is concentrated in the three prefectures of Shizuoka, Kagoshima, and Mie. National tea research institutions, tea machinery manufacturing enterprises, and famous tea culture and tea tourism facilities are mostly distributed here, forming a very obvious regional characteristic, cultural atmosphere, and industrial advantage.
Second, a diversified product system has been established. In addition to drinking raw tea, Japanese tea has been widely applied in various industries such as food, daily chemicals, and cultural tourism.
Third, the tea industry has a high technological content. The proportion of asexual propagation of good tea varieties is as high as 92.1%, and tea garden management is standardized, resulting in high yields. From tea garden management to production and processing, mechanization has basically been achieved, significantly reducing production costs.
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