The Art of Japanese Tea Production Pt. 1 – Why Blending Matters
Introduction
In recent years, there has been a growing fascination with single-origin and single-cultivar teas. Customers seek transparency in sourcing and want to connect with the farmers behind their tea. While this movement has merit, it does not always reflect the full story behind the quality and craftsmanship in Japanese tea production. Some of the greatest Japanese teas are the result of the combined efforts of a skilled farmer and also an expert producer who refines, blends, and finishes the tea to achieve consistency and excellence.
While single-cultivar teas offer a unique opportunity to experience the distinct flavors inherent to each cultivar, they showcase the diversity of the Japanese tea landscape, much like varietal wines highlight the characteristics of specific grape types. These teas provide tea enthusiasts with the chance to taste the pure expression of each cultivar, offering an educational insight into how individual characteristics impact the overall flavor profile. However, while the singular notes of single-cultivar teas are captivating, blending plays an essential role in achieving a balanced and high-quality cup of tea. The art of blending allows tea producers to combine the best qualities of different cultivars, crafting flavors that are refined, complex, and consistently delightful year after year.
As a Japanese tea producer, we take pride in our ability to craft high-quality teas that offer a signature taste year after year. Our role extends beyond sourcing—we are responsible for transforming crude tea leaves into teas that are balanced and flavorful. This transformation is where blending plays a critical role.
The Hidden Role of the Tea Producer
Unlike in some other tea-growing regions where farmers handle both cultivation and processing, the Japanese tea industry relies on a highly specialized system. Many tea farmers in Japan do not own the expensive machinery required to finish tea. Instead, they focus on growing and harvesting, while producers take on the critical next steps: sorting, blending, and finishing teas.
Despite this, many consumers are unaware of the producer’s role. In an industry where consistency and refinement are key, a skilled producer ensures that each batch of tea meets exacting standards. Without this expertise, the natural variations in weather and harvest conditions would result in unpredictable quality from year to year, or even day by day.
Evaluating & Selecting Tea
During the harvest season, which lasts roughly two weeks, farmers bring a diverse selection of aracha every morning. Even tea picked just a day apart from the same farm can reveal subtle yet distinct differences in taste and aroma. Each batch carries its own unique characteristics, shaped by variations in weather, soil, and timing. This is where the expertise of a chashi, or tea master, becomes essential.
Through meticulous evaluation, the tea master carefully assesses each aracha, selecting the ideal components to craft a well-balanced, high-quality tea. This process is both complicated and extensive, requiring not only experience but also an acute sensory awareness. A finely tuned sense of smell is crucial—Hiroyuki, second-generation tea master of Sugimoto Tea, takes extraordinary care to protect his palate, avoiding strongly aromatic food such as garlic that could interfere with his ability to detect even the subtlest nuances in tea. His precision is well recognized, having won a national tea-tasting competition, and his expertise extends beyond taste alone. He recalls that with just a touch, he could determine the origin of a tea, a skill honed over years of dedication.
To ensure future blends achieve the same level of excellence, every purchase is documented in detail, from the tea’s origin and characteristics to the farmer’s distinct processing style. This careful record-keeping preserves consistency and quality, ensuring that each cup of tea reflects the expertise and craftsmanship behind it.
Blending as an Art Form
Blending is an integral part of Japanese tea culture, perfected over generations to create teas that are greater than the sum of their parts. Each harvest brings subtle variations in flavor due to shifts in climate, soil conditions, and other environmental factors. These natural differences, while fascinating, can lead to inconsistencies in taste from year to year. Blending is the key to maintaining harmony, allowing tea producers to highlight the best qualities of each batch while achieving a well-rounded, balanced final product.
Rather than viewing blending as a way to simply standardize tea, it should be understood as a true art form—one that enhances complexity, refines taste, and brings out the full potential of each component. A skilled tea master carefully selects and combines different lots of aracha, drawing from an extensive knowledge of flavor profiles and aromas to achieve the desired taste and mouthfeel. Each decision, from the ratio of different leaves to the final roasting process, is made with precision and intention, ensuring that the resulting tea remains consistent yet nuanced—a signature expression of the producer’s craftsmanship.
This mastery of blending is what allows customers to experience a tea that is both familiar and exceptional with every cup. It is not about masking individuality, but rather about creating a tea that is greater than the sum of its parts.
What Consumers Should Look for in Japanese Tea
As interest in Japanese tea grows, we’d like to take this time to educate our customers on what we do as a tea producer. Single-cultivar and single-origin teas are characterized by their unique flavor profiles, and we offer these teas in a limited selection to enhance people’s awareness of the diversity in Japanese tea. These teas are similar to varietal wines, with individual characteristics that make them beloved. However, understanding the relationship between farmers and producers, and how cultivars are used to create superior tea blends, is key to deeply understanding the rich stories behind each tea. We value single-cultivar teas as a means to educate about the individuality and strength of each variety, but the art of blending beyond that is also essential for crafting consistently high-quality tea.
Here are some important things to keep in mind when looking for high-quality Japanese tea:
- Know the difference between a farmer and a producer. A tea farmer grows the leaves and does minimal processing, while a producer sorts, blends, and refines the final product.
- Recognize the value of blending. A well-crafted blend offers balance, consistency, and depth of flavor that a single-cultivar tea may not likely achieve.
- Understand the importance of a producer’s craftsmanship. Beyond blending, expert finishing techniques—such as sorting, hi-ire (final drying), and refining—bring out the best in each tea, ensuring a balanced and high-quality final product.
Conclusion
Japanese tea is a product of craftsmanship. While farmers play a crucial role in cultivating quality leaves, the producer is essential in transforming those leaves into exceptional tea. By mastering the art of finishing and blending, we create teas that are consistently extraordinary.
We invite you to explore our selection with a deeper understanding of what makes our teas truly special. With every sip, you are experiencing the result of generations of dedication, expertise, and collaboration between farmers and producers.
Discover the craftsmanship behind your tea—because the best teas are not just grown, they are carefully crafted.