Ed wrote:I'm sure the soil and the local weather conditions do have some effect but I still believe the varietal and the processing methods are going to be much bigger factors. A tomato still tastes like a tomato whether you grow it in California or New York.
Ah-HAH, but I digress.
my tomatos > your tomatos
WHY?
In all plants (and breeds of plants), soil acidity, air humidity, and sunlight harshness (is that even a real word?) plays crazy factors in the flavor of the final product. Especially in Japan, where the chemical content of the soil varies greatly because 1) it's a volcanic island (the more active the volcanos are in the area, the richer the soil) and 2) it's a skinny and long island, so temperature varies greatly along the country (i mean come on - 9 ecoregions in one skinny island!).
And because of this variance in growing conditions, certain tea breeds can only be grown (economically) in certain areas.
For example, Shizuoka producers tend to grow Yabukita - a tree that's strong in the winter (Shizuoka is signifacantly north-er than other regions) but weak against certain types of diseases. It's also a great mass producer.
Miyazaki and Kagoshima producers tend to grow Yutakamidori, which benefits from stronger steams because it's naturally astringent (sometimes they're covered for a short period of time to prevent bitterness). They can't stand the cold, and they're quite strong against diseases. They are also considered an 'early budding breed' and are harvested 5 days earlier than most breeds.
Another breed that is often seen in southern farms is the Kanayamidori, which is a late budder and is much sweeter, with "hints of milk" at the nose - but is really picky about the soil (has to have really good drainage because it roots widely).
There are other breeds with different flavor profiles too, but they're all matched to the region based on grow-ability and such. Hence, the 'regional differences' in the final product.
Hope that helps
