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Here’s what you need to know: Japan’s green tea landscape isn’t just about leaves and steam—it’s a story of geography, climate, and centuries-old craftsmanship. While sencha and gyokuro dominate the conversation, their origins are as nuanced as the terroir that shapes them. Shizuoka, Japan’s largest tea-producing region, is synonymous with sencha, its flat terrain and warm climate yielding bold, vegetal notes. But don’t assume every sencha comes from there. Kagoshima’s volcanic soil and tropical warmth birth a sweeter, more delicate version, while Uji’s ancient tea fields—where the first matcha was made—produce a refined, umami-rich profile. Processing techniques, of course, play…