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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.
Uji, with its strategic location near the capital at Kyoto, became Japan's first major tea-producing region during this period. Beginning in the 13th and 14th centuries, Japanese tea culture developed the distinctive features for which it is known today, and the Japanese tea ceremony emerged as a key component of that culture.
The current Tsuen tea shop and teahouse, built in 1672 Well bucket made by Sen no Rikyū on display in the shop (June 2017) Exterior in or around the 1930s Lightly-steamed sencha tea from Tsuen Tea. Tsuen Tea (通圓, Tsūen) is the oldest tea house in Japan, founded in 1160 in Uji city, Kyoto Prefecture, Japan. [1]
Today, Japan's most expensive premium teas are still grown in Uji. [61] The largest tea-producing area today is Shizuoka Prefecture, which accounts for 40% of total Japanese sencha production. [62] [61] Other major tea-producing regions include the island of Kyushu and the prefectures of Shiga, Gifu, and Saitama in central Honshu. [61] All ...
Uji, with its strategic location near the capital at Kyoto, became Japan's first major tea-producing region during this period. Beginning in the 13th and 14th centuries, Japanese tea culture developed the distinctive features for which it is known today, and the Japanese tea ceremony emerged as a key component of that culture.
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 ...
Hōjicha is often made from bancha (番茶 'common tea'), tea from the last harvest of the season. However, other varieties of hōjicha also exist, including a variety made from sencha and kukicha. Kukicha (also known as bōcha or 'twig tea') is made primarily from the twigs and stems of the tea plant rather than the leaves alone. [4]
Tealive was introduced on February 17, 2017, by Bryan Loo, who was the Loob's Chief Executive Officer by introducing Tealive as his brand to take tea to a higher level. Chief Executive Officer, Bryan Loo launched the brand at the Pavilion KL store near the exact spotwhere he introduced the brewed tea before opening 165 branches by the end of ...