Exploring the History of Japanese Tea Cultivation

Tea has been an integral part of Japanese culture for centuries - along with the history and cultivation of tea comes a lot of traditions, customs and cultural etiquette. Today, Japan is renowned all over the world for the high quality of tea production and its unique flavourings. In this article, we look at the history and culture of tea in Japan, and explore the processes of tea cultivation, production, and consumption that make tea such an important part of the country's cultural identity.

Ancient History of Tea in Japan

Tea has been part of Japan's culture since the 8th century, when it was brought over from China by Buddhist monks. According to the legend, a Buddhist monk called Eisai Zenji (also known as Yosai) first brought tea seeds to Japan from China’s Shaanxi and Fujian provinces, and planted them in Kyoto. In the 13th and 14th century, Zen Buddhism spread through Japan, and with it, tea ceremonies. Practitioners would meditate and chant while drinking tea, and the ceremonies became increasingly elaborate and sophisticated as the years passed.

Traditional Japanese Tea Cultivation and Processing

Tea cultivation in Japan has long been an incredibly specialised process, and the result is some of the most exclusive and expensive tea in the world. Usually, the tea is grown in the shade, where nitrogen-rich compost is often used to create a unique flavour. This kind of tea production is known as 'shaded tea' cultivation, and is mostly used to produce high-grade green teas like gyokuro and kabuse cha.

The nuacha process is another important step in creating the unique flavour of Japanese tea. Here, the leaves are steamed and dried before rolling, rather than being pan-fried like oolong and black tea. This slightly changes the flavour of the tea, and gives it the subtle, exquisite sweetness that makes Japanese teas so special.

Japanese Tea Culture

The practice of consuming tea and using it as an offering has been a part of Japanese culture for centuries, with the first formal tea ceremony believed to have taken place in Kyoto in the 15th century. Since then, tea ceremonies have continued to be important events in Japan, with a particular focus on hospitality, etiquette, and the aesthetic appreciation of tea and its equipment.

The way tea is drunk in Japan also follows certain customs. Traditional sencha tea is typically served hot in a chawan, a large cup without handles, usually without milk or sugar. The etiquette requires special considerations, such as bringing in tea utensils silently and using both hands to receive the cup from the server.

Japanese Tea and the World

Today, Japanese tea is beloved around the world, with specialty teas from the country being exported to the UK, Europe and beyond. Popular types of Japanese green teas include sencha, gyokuro, matcha, and genmaicha, as well as hojicha and bancha, which are made from tea leaves that have been roasted over charcoal.
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But it is not just the tea that has captured people's attention. The philosophy of hospitality, peace and calm associated with the traditional tea ceremonies, have become popular in the West, and link perfectly with the idea of mindfulness and relaxation.