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The development of sencha in the 18th century led to the creation of distinctive new styles of green tea which now dominate tea consumption in Japan. In the 19th and 20th centuries, industrialization and automation transformed the Japanese tea industry into a highly efficient operation, capable of producing large quantities of tea despite Japan ...
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 ...
Shade growing was invented in Japan in the 16th century [10] and most matcha is produced there today. [11] The traditional Japanese tea ceremony, typically known as chanoyu (茶の湯) or sadō/chadō (茶道), centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice.
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.
All commercial tea produced in Japan today is green tea, [63] though for a brief period black tea was also produced in the late 19th and early 20th centuries. Japanese tea production is heavily mechanized, and is characterized by the use of modern technology and processes to improve yields and reduce labour.
Preparation of Sencha tea A set of Sencha utensils, Sasashima ware by Maki Bokusai, Edo period, 18th–19th century. Senchadō (煎茶道, "way of sencha") is a Japanese variant of chadō ("way of tea"). It involves the preparation and drinking of sencha green tea, especially the high grade gyokuro type.
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