Japanese Tea is mainly green tea. Japanese tea cultivation is primarily in low-altitude areas close to rivers, streams and lakes and is concentrated in the central and western regions of Honshu, as well as the southwest island of Kyushu. Most Japanese green teas are fragrant, refreshing and vegetal, with a deep green color and beautifully shaped leaves. A special processing style contributes to the distinctiveness of Japanese teas: after picking, the leaves are immediately steamed, then air dried, to preserve their fragrance, color and flavor.
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