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Uji tea (宇治茶, Uji-cha) is a common name for all Japanese green tea produced from Uji, Kyoto. The three main types of Uji tea are Matcha , Sencha and Gyokuro . Japanese tea is originated from the Tang dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak.
At first, Toganoo tea was seen as the finest in Japan and was called "real tea" (本茶, honcha), as opposed to "non-tea" (非茶, hicha) produced elsewhere in Japan. By the 15th century, however, Uji tea surpassed that of Toganoo, and the terms honcha and hicha came to refer to Uji tea and non-Uji tea, respectively. [8] [13]
Tsuen Tea (通圓, Tsūen) is the oldest tea house in Japan, founded in 1160 in Uji city, Kyoto Prefecture, Japan. [1] It is also the 13th oldest company in Japan, and the 30th oldest in the world, appearing on the List of oldest companies .
A tea salon to try authentic Uji green tea in the precinct of Byodoin Temple. Tea leaves harvested in the tea fields of Uji City or neighbouring farms are used. Certified Japanese Tea Instructors will provide tea to visitors with the finest care and knowledge. Open Monday to Sunday but closed on Tuesday, from 10:00 to 16:30. Last order is at 16 ...
The oldest tea-producing region in Japan is Uji, located near the former capital of Kyoto. [59] It is thought that seeds sent by Eisai were planted in Uji, becoming the basis of the tea industry there. [60] Today, Japan's most expensive premium teas are still grown in Uji. [61]
Gyokuro tea leaves are shielded from the sun before being harvested. The period can vary from twenty to thirty days. Three weeks / twenty days is a standard length of time for a tea to be considered gyokuro proper. [5] [6] [1] Anything shaded for under twenty days is considered kabuse tea. [7]
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Kukicha , or twig tea, also known as bōcha (棒茶), is a Japanese tea blend made of stems, stalks, and twigs of the tea plant. It is available as a green tea or in more oxidised processing. Kukicha has a unique flavour and aroma among teas, due to it being composed of parts of the plant that are excluded from most other teas.