The history of tea in Japan began as early as the 8th century, when the first known references were made in Japanese records. Tea became a drink of the religious classes in Japan when Japanese priests and envoys sent to China to learn about its culture brought tea to Japan. The first form of tea brought from China was probably brick tea. Tea became a drink of the royal classes when Emperor Saga encouraged the growth of tea plants. Seeds were imported from China, and cultivation in Japan began. Uji , with its strategic location near the capital at Kyoto , became Japan's first major tea-producing region during this period.
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A Guide To Traditional Tea Houses In Japan
28 Types of Japanese Tea - Japan Talk
Tea was introduced to Japanese culture in the 9th century when it was brought over from China. Something many people do not realize is that all tea is derived from the same plant, Camellia sinensis. The differences comes from how the tea leaves are prepared. There are many different types of green tea as well. They are characterized by the amount of sunlight given to the plants, when they were cultivated and how they were processed. The most common, everyday tea that is ubiquitous throughout Japan is sencha. Other types of green tea, matcha, gyokuro, kukicha and many others, have slightly different methods of processing and vary in quality and taste.
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Japanese Tea Garden (San Francisco)
Japanese tea is a beverage known worldwide for being both healthy and delicious. Tea eventually became widely available to the masses and with different preparation techniques, and new types of tea were developed. Matcha is a specific type of green tea made from the leaves of tea plants that have been grown under shade. This causes the tea leaves to grow larger and finer and to produce more chlorophyll, which gives matcha tea its bright green color and subtly sweet and bitter flavor. The leaves are ground down to a fine powder, which is whisked with hot water to make tea.
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