In Japan, Chinese seeds are predominantly used for tea cultivation. While tea can be grown from Akita in the north to Okinawa in the south, the most suitable conditions for tea cultivation are an average temperature of 12.5-13 degrees Celsius or higher, with winter temperatures not dropping below -15 degrees Celsius for extended periods, 1500mm of rainfall annually (with 1000mm between April to October), a pH of 4.5 to 5, and less acidic soil with good drainage.
Apart from these requirements, fewer low-temperature days and bright sunny days are also known to contribute to the production of high-quality tea. Ideal locations for cultivating fine tea are Kawane in Shizuoka, Uji in Kyoto, and Yame in Fukuoka.
Of the tea estates and farms in Japan, 52% are located on flat land while 48% are on hillside locations. Half of the hillside farms are situated at altitudes exceeding 200 meters and specialize in producing high-quality tea. Farms located on flat land, on the other hand, typically produce medium-grade tea with lower prices.
Tea cultivation in Japan has a long history and has evolved over time. Today, the industry is highly regulated, and the Japanese government plays an active role in ensuring the quality of tea produced in the country. Additionally, with advances in technology, tea production in Japan has become more efficient and cost-effective.