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The differences between Yabukita green tea and Darjeeling black tea.

The difference between Yabukita green tea and Darjeeling black tea is, of course, the distinction between green tea and black tea. However, to avoid ending this explanation in just one line, let’s explore Yabukita and Darjeeling from a different perspective.

First, Yabukita: This is the most widely cultivated tea variety in Japan, making up over 70% of Japan’s tea cultivation area. Yabukita thrives in Japan’s climate, and when processed into green tea, it produces tea with an excellent balance of flavor and aroma, making it highly valued in Japan.

Now, what about Darjeeling? As many may know, Darjeeling refers to a region in the Darjeeling district of West Bengal, India. The tea produced in this region is called Darjeeling tea.

Yabukita is a variety name, while Darjeeling is a regional name. In fact, distinguishing tea by variety, as in the case of Yabukita, is a rare and uniquely Japanese way of categorization in the global context.

For instance, Champagne made in the Champagne region, Darjeeling tea made in Darjeeling, and cashmere made in Kashmir are examples where the product is branded by the region. In Japan, however, items like Koshihikari rice and Shine Muscat grapes are categorized by variety, not by region.

Distinguishing by variety reduces the physical limitations imposed by region, allowing these products to be grown anywhere in Japan, ensuring a stable production of delicious goods. On the other hand, regional distinction can limit the production area, but this can also lead to an increase in brand value.

Both approaches have their pros and cons, but from this perspective, it may provide insights into new branding strategies when promoting Japanese tea internationally!