What are the main characteristics of Japanese green tea?
The main characteristic is its production process. The process is nearly completed by steaming, a way to stop the process of fermentation while other types of green tea are nearly finished by roasting. The most common types of Japanese green tea are steamed Sencha and Fukamushicha or deep steamed sencha. These two most common types of Japanese green tea account for 75% of the tea produced in Japan. Shizuoka, Uji, and Sayama are the most well-known regions for green tea cultivation and these names are used as a brand today. Nowadays, Japanese green tea is made in many different countries such as Brazil, China, India, Thailand, Vietnam, and so on. Regardless of geographical locations, Japanese style green tea is universally processed by steaming.
