Green tea is made from the freshly plucked leaves of the Camellia sinensis plant. Rapid processing prevents the enzymatic oxidation that produces black tea, preserving the leaf’s vibrant green color and fresh, vegetal flavor profile. Green tea is sensitive to its environment, meaning its flavor and chemical composition are heavily influenced by terroir. Understanding where the tea plant grows is key to appreciating the diversity of green tea available worldwide.
Essential Climate and Soil Requirements
The tea plant thrives in specific geographical and environmental constraints. Ideal cultivation occurs in warm, subtropical to tropical highland regions, with optimal temperatures ranging from 13°C to 32°C for active growth. Consistent annual rainfall, typically around 1,500 millimeters, supports the growth of new shoots.
The best soil is light, well-aerated, rich in organic matter, and ensures excellent drainage. Tea plants prefer acidic soil, with a pH between 4.5 and 5.5, for optimal nutrient uptake. Growing tea bushes on slopes and at higher altitudes promotes drainage and subjects the plants to temperature variation, which encourages the development of complex flavor compounds.
China: The Primary Source of Green Tea
China, the birthplace of tea, is the world’s largest producer, accounting for over 90% of the global green tea volume. Production is concentrated in numerous southern and eastern provinces where the climate is favorable. This large scale results in a great diversity of green tea styles and flavor profiles.
Major growing regions include Zhejiang, known for Longjing (Dragon Well) tea, and Anhui, home to varieties like Huangshan Maofeng. The primary processing technique is pan-firing, where harvested leaves are quickly roasted to deactivate oxidizing enzymes. This high-heat application imparts a characteristic toasted, nutty, or slightly smoky flavor, defining the Chinese green tea style.
Japan: Cultivation and Regional Specialization
Japan’s green tea industry focuses on regional specialization and unique cultivation methods, contrasting with China’s large-scale production. Principal growing regions are concentrated in the south, including Shizuoka (the largest producer), Kagoshima, and Uji in Kyoto. These areas benefit from volcanic soils and specific microclimates that support high-quality harvests.
The defining characteristic of Japanese production is the use of steam to halt oxidation immediately after harvest. This technique preserves the deep green color and produces a vegetal, fresh, and sometimes oceanic flavor. High-end varieties like Matcha and Gyokuro undergo a unique shading process for several weeks before harvest. This light deprivation forces the plant to increase chlorophyll and the amino acid L-theanine, resulting in the tea’s signature deep color and savory, umami flavor.
Emerging Global Growing Areas
While China and Japan dominate the market, green tea cultivation has spread to other regions with subtropical conditions. Vietnam is a significant producer and exporter, often supplying large volumes for blending. South Korea’s production, concentrated in the Boseong and Jeju regions, is recognized for specialized, often hand-processed green teas similar in style to Japan’s.
Green tea is also produced in India, particularly in the Nilgiri Hills, though India is better known for black tea from Assam and Darjeeling. Parts of Africa, such as Kenya, are experimenting with green tea production, though most of their output remains black tea. These regions demonstrate the adaptability of the Camellia sinensis plant and the growing global demand for unoxidized tea.