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Tea with its utensils for daily consumption Tea plantation in Shizuoka Prefecture. Tea (茶, cha) is an important part of Japanese culture.It first appeared in the Nara period (710–794), introduced to the archipelago by ambassadors returning from China, but its real development came later, from the end of the 12th century, when its consumption spread to Zen temples, also following China's ...
Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. [2]
Sencha (middle-grade tea) is the most popular tea in Japan that accounts for more than 80% of total tea production. [15] [17] It is produced by the Uji Method. Tea leaves are picked from areas with direct sunlight and will undergo steaming and rolling afterwards. It has a unique taste of sweetness with slight astringency. [14]
The world of tea is deep and vast, but one of the most popular styles is green tea, ... a well-known Japanese tea distributor. It has a rich, robust flavor—and is a good value.
Matcha is a traditional Japanese green tea that has been a part of the Japanese tea ceremony for centuries. Unlike other green teas, matcha is made from shade-grown tea leaves, which are then ...
The form of tea consumed in Japan at this time was most likely brick tea (団茶, dancha), which was the standard form in China during the Tang dynasty. [10] The world's first monograph on tea, Lu Yu's The Classic of Tea, was written a few decades before the time of Kūkai and Saichō.
1 Gallery of tea varieties from highest consuming countries. 2 See also. 3 References. Toggle the table of contents. ... Japan: 0.97 kg (2.13 lb) 13
In 1738, Soen Nagatani developed Japanese sencha (煎茶), literally simmered tea, which is an unfermented form of green tea. It is the most popular form of tea in Japan today. The name can be confusing because sencha is no longer simmered. While sencha is currently prepared by steeping the leaves in hot water, this was not always the case.
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