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History of Japanese Green Tea
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Green tea originated from China, where upon it spread throughout Asia and further abroad.
Tea Timeline for Japanese Green Tea A.D. 805 Buddhist monks Saicho and Kukai studied in China and returned to Japan with young tea trees. A.D. 1191 Eisai another Buddhist monk spread the word that drinking tea was good for ones health. He had also spent time in China. Japanese Farmers in Uji, soon began growing tea. A.D. 1211 Eisai wrote the first Japanese book about tea. A.D. 1271 Koken first planted green tea trees in Obuku, Uji, Kyoto. He was also a buddhist monk. A.D. 1738 Soen Nagatani developed a new process of steam drying tea leaves. This new process resulted in fresh, flavourful tea. This process soon replaced the traditional method of drying and roasting the leaves. Sohen Nagatani invented the Uji green tea processing method in 1738 when he was 58 years old. Even today, his original tea processing method is still the standard method used throughout Japan. Before Sohen invented the Uji method, Japanese tea was just Matcha (powdered) or Bancha (Houjicha). Matcha was traditionally drunk by the Shogun and nobility as it was produced in small quantities. Only a small amount of approved tea merchants were able to produce Matcha. The general public generally drank Bancha (Houjicha). Though Sohen Nagatani wanted "common" folk to also have the access of drinking green tea. It was from this, that lead Sohen Nagatani to invent the Uji cha processing method. The farmers from the Uji region soon became wealthy as they were taught how to manufacture "green" tea. This new knowledge led to boosting local trade within Kyoto. Sohen Nagatani is memorialized in the shrine next door to his birthplace. His grave is built on top of the highest hill in the Ujitawara area near his birthplace for his achievements. Each year Japanese tea merchants visit his grave as a sign of gratitude on October 1st. |
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