This paper deals with the characteristics of tea culture and tea production regions in the Japanese occupation period. Korean traditional tea culture has been succeeded n the forms of tuckcha, tea cake, baekwoonokpancha, and jaecksal. These traditional teas were produced mainly in Jeonnam Provnce, used as everyday drinks and medicinal purposes. Japanese the government-general in Korea encouraged to produce and use green tea. It developed Moodeung, Ogawa, and Bosung tea gardens in order to diffuse Japanese tea culture and assimilation and adaptation of Korean people, which was the root of the prevailing Korean tea culture today.