Totake

Totake is a type of Japanese green tea, also known as Matcha Totei or Totake tea, which is a subtype of Gyokuro tea. It is primarily grown in the Uji region of Kyoto Prefecture, the Japanese tea production epicenter.

Totake tea differs from other green teas in its long period of cultivation, which lasts through the winter months. This setback in its growth allows the tea leaves to mature and develop a strong astringent character. The shading techniques used to cultivate the tea increase its chlorophyll content and its L-theanine levels, increasing its nutrients' potency and intensifying its distinct tea character. As a result, Totake tea has a powerful green taste and a vibrant energy.

Despite its unique production process and rich green color, Totake tea gained relatively limited commercial presence. Researchers believe this to be due to lower yields caused by shading practices. The fresh tea leaves are harvested early and then steamed, enabling the tea to carry a distinct bitter flavor. The unique production techniques result in unique amino acids like L-theanine and a distinct hue.

Some people perceive Totake tea as lacking an intense grassy taste due to its green color. However, the tea actually boasts a rich mineral content, attributed to its complex process of cultivation and longer growth period compared to other Gyokuro teas. Due to the lengthy cultivation process, the yield, which in turn influences market availability, is reduced.

While Totake tea continues to hold its reputation for its unique characteristics and is valued by enthusiasts, the apparent limitations of its commercial viability are still disputed among tea industry commentators.