Japanese tea growingOn the main island Honshū, as well as on the smaller islands Shikoku and Kyūshū, almost all plantations traditionally grow green tea, these teas vary widely, but all of them present a fresh, clear character.

The main harvesting period is between April and September. The very few, select export qualities are, therefore, very popular. Right after the arrival in the tea factory, the leaves of the green tea varieties are steamed in order to stop oxidation by the natural enzymes present in the leaves and to fix the green colour. According to the quality, the leaves are either hand – or machine-rolled afterwards.