Tea production in Japan

Today, Japan is still renowned for its refinement and its attachment to traditions, and has remained for centuries one of the world leaders in tea production.

The place of tea in Japanese culture

Introduced to Japan in the 8th century from China, tea was first consumed by Buddhist monks to promote meditation. Over the centuries, it has become anchored in Japanese society through the tea ceremony still called Chanoyu.

Today, although it is not the main crop in terms of volume, tea occupies a fundamental place in Japan's agricultural and economic production. Its value lies in its cultural role, its economic impact and its positioning on the world market.

The main crops and regions of tea cultivation in Japan

Tea is cultivated on approximately 44,000 hectares in Japan, mainly in regions such as Shizuoka, Kyoto (Uji), Kagoshima and Miyazaki. Although this area is modest compared to other crops, tea remains an emblematic agricultural product with an annual production of around 90,000 tonnes. It symbolises both tradition and innovation in Japanese agriculture.

Among the varieties of tea produced in Japan, there is mainly Sencha, a green tea that represents around 60% of production. There is also Matcha, a powdered tea most often used in the tea ceremony, but also in Japanese cuisine, particularly in pastries and drinks, as well as Gyokuro, a shade tea, renowned for its sweetness and richness in umami. Not to mention Genmaicha, a unique blend of green tea and puffed rice, appreciated for its nutty taste.

Japanese producers stand out for their cultivation methods, in particular the shading technique to promote the cultivation of Gyokuro and Matcha, organic teas associated with an image of luxury and health. This positioning allows Japan to sell its products at high prices on foreign markets.

Economic and social impact of tea production in Japan

Tea generates significant income, not only for local producers, but also for the entire value chain: processors, traders and exporters. With a Japanese population very attached to green tea, domestic consumption remains largely dominant. However, although most of it is consumed locally, export is gaining in importance. In 2023, tea exporters reached more than 20,000 tons, for an estimated value of 20 billion yen, or around 135 million euros. The main markets are the United States, where Matcha is perceived as a superfood, followed by Europe and other Asian countries. A kilogram of Gyokuro can sell for up to 300 euros, while premium quality Matcha reaches comparable prices.

In many rural areas of Japan, tea production is an essential activity to maintain employment and local traditions. Tea plantations attract tourists, especially in Uji or Shizuoka. Tea is a pillar of Japanese culture.

Thanks to its rich tradition, Japanese tea seems to have a promising future on the international scene. However, in the face of global competition, will Japan be able to rely on the quality of its tea to stand out? Furthermore, how could Japan go about attracting the younger generation and further developing organic tea?