Tea is an entire culture with more than 5,000 years of history. In Japan, where the tea ceremony has become a real art, the profession of a tea taster is equal to the craft of a master. Such a specialist doesn’t just taste the drink, but evaluates its aroma, taste, color of the infusion, aftertaste and even the “character” of the leaf.
According to the Food and Agriculture Organization, more than 7 million tons of tea are produced in the world every year, and each variety requires expert assessment. This makes the work of a taster rare and in demand – especially against the backdrop of growing interest in premium and organic varieties of Japanese tea, such as matcha, gyokuro and sencha.
Japanese green tea is distinguished by the fact that its leaves are steamed rather than roasted, as in China. This method preserves the infusion’s fresh, grassy taste and unique umami aroma. However, this very delicacy also makes the brewing process demanding: even a few extra seconds can “kill” the subtle notes of the drink.
Because of this fragility, tasting Japanese green tea requires exceptional skill and precision. Professional tasters in Japan can conduct up to 30 tests a day, always spitting out the tea to avoid overloading the body with caffeine. For them, tasting is not a casual sip, but a finely honed discipline.
A Tea Taster TRAINS His Tongue Like a Musician Trains His Ear
Although many believe this ability is an innate gift, in reality it is the product of years of dedicated practice. Professionals spend countless hours “tuning” their taste buds, gradually learning to identify up to 600 subtle shades of flavor and aroma — from the light note of sea salt in gyokuro to the sweet, chestnut-like hint in hoyuru.
This mastery is built step by step. Beginners attend specialized courses where they practice tasting tea at different water temperatures, at various times of day, and even under “blind tasting” conditions. In doing so, they develop not just sensitivity to taste, but a deeper understanding of the tea itself.
Japanese Tasters Learn to "read" Tea Leaves
In Japan, this process goes beyond the cup. Future tasters are also taught to “read” tea leaves, as their appearance can reveal much about the drink’s journey. The shape, texture, and color of a twisted leaf can tell a trained eye about the growing conditions, the quality of processing, and even the weather during harvest. For instance, a leaf that is too dark and brittle signals overdrying, while one that appears overly shiny may indicate flaws in the steaming process – a defect sometimes seen in certain batches of sencha.
How to Become a Tea Expert: from Amateur to Professional
The path to the profession begins with a deep immersion in tea culture. Knowledge of regions and production features is especially valued: for example, more than 40% of the country's tea is grown in the Japanese prefecture of Shizuoka, and leaves collected in the spring are valued more than those collected in the summer.
What is useful for a novice taster to do:
- Study tea varieties, differences in their production and tastes.
- Participate in tastings and tea festivals.
- Keep a "taste diary", recording the nuances of each drink.
- Try the same variety brewed in different ways and at different temperatures.
- Compare tea from different regions, paying attention to the climate and soil.
- Honor traditions - study the history of tea ceremonies, especially Japanese.
- Communicate with experienced tasters to adopt practical advice.
Many professionals start by working in tea companies in entry-level positions – from a consultant in a boutique to an assistant in a quality laboratory. Such vacancies can be found on international platforms like Jooble, which collects job offers from all over the world, including highly specialized professions.
There Are Vacancies For Tasters, But Competition is High
There are vacancies for professional tasters, but the competition for them is extremely high. According to Japanese media, no more than a hundred such positions open up in the country every year. Some vacancies appear in large tea companies, where specialists evaluate raw materials and finished batches, while others appear in research institutes, where tasters participate in the development of new varieties and processing technologies. Due to the limited number of positions and high requirements, it is not easy to get into this field, and the selection of candidates often includes multi-stage tests and practical tasks.
However, opportunities for such specialists are not limited to Japan. On international platforms, such as Jooble, you can find offers from China, India, and European countries, where interest in premium green tea is steadily growing. They value specialists who opt for taste tester positions who can not only evaluate the taste and aroma, but also give recommendations on improving quality, adapt the product to markets with different taste preferences, and even train employees in the basics of tea tasting.
Training and Certificates: How to Confirm Your Level
In Japan, there is a national certification system for tea experts. To obtain a license, a candidate must pass an exam that includes a blind tasting and a theory test. The level of difficulty is high: only 30% of participants pass on the first try.
Other countries have their own courses – for example, in the UK these are the Tea Academy programs, and in China – courses at tea factories. But the Japanese school is considered one of the strictest and most prestigious.
An Unexpected Side of the Job: Psychological Endurance is More Important Than it Seems
Many people think that the work of a taster is simply "drinking delicious tea". In fact, this is routine, sometimes tiring work that requires maximum concentration. Taste buds need to be protected – it is forbidden to eat spicy food, smoke or drink alcohol before a working day.
In addition, it is important for an expert to be able to give objective assessments even under pressure from manufacturers interested in a positive verdict.
Path to the Profession is Open to Those Who are Ready to Learn and Appreciate Nuances
The work of a tea taster is a combination of art, science and discipline. To enter this field, you need not only to love tea, but also to be ready to develop taste, study the culture and constantly train. Vacancies can be searched for through international job aggregators like Jooble, where along with rare professions, there are unique offers from different countries.
And perhaps one day you will be the very person who can distinguish gyokuro from sencha from the first sip and tell a whole story about each tea leaf.
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About the author
Kei Nishida
Author, CEO Dream of Japan
Certification: PMP, BS in Computer Science
Education: Western Washington University
Kei Nishida is a passionate Japanese green tea connoisseur, writer, and the founder and CEO of Japanese Green Tea Co., a Dream of Japan Company.
Driven by a deep desire to share the rich flavors of his homeland, he established the only company that sources premium tea grown in nutrient-rich sugarcane soil—earning multiple Global Tea Champion awards.
Expanding his mission of introducing Japan’s finest to the world, Kei pioneered the launch of the first-ever Sumiyaki charcoal-roasted coffee through Japanese Coffee Co. He also brought the artistry of traditional Japanese craftsmanship to the global market by making katana-style handmade knives—crafted by a renowned katana maker—available outside Japan for the first time through Japanese Knife Co.
Kei’s journey continues as he uncovers and shares Japan’s hidden treasures with the world.
Learn more about Kei
