Japanese tea traditionis a very interesting and original phenomenon. It is different from the Chineseone, but both traditions have the same roots. They appeared in the VII centuryon the wave of the Buddhism spreading. The Japanese tea ritual genesis isassociated with such names as Eisai, the Rinzai school patriarch, the author ofa book "Drink Tea and Nourish Life"; Murata Mokiti (Shuko), thepatriarch of the Japanese Tea Way, Chado, who filled Japanese tea traditionwith wabi spirit; Takeno Dseo, SenRikyu, Furuta Oribe, and other great masters of the Middle Ages. Japanese teatradition was developed and flourished as a completely unique culturalphenomenon due to them as well as the many famous and unknown artists ofclassical Japanese tea ceremony. You can read about the history of the Japanesetea tradition in the article "Japanese tea tradition".
At first tea wasexported to the Japanese islands from China,but since the XII century the tea has been grown and produced in Japan, according to the technology that wasspread in Chinaduring the Song Dynasty. The tea was steamed, then rubbed into a paste andbaked into briquettes. The tea was brewed in a special way. First it was groundinto fine powder, matcha, then mixed with hot boiled water, whipped to a froth.The resulting suspension is the tea drink. This way of tea serving survivestill today in the classic Japanese tea ceremony. You can buy Japanese green teamatcha in our shop. This is a tea from the oldest tea regions, such as ShizuokaPrefectureat the foot of FujiMountain and Uji plantations in the southern part of KyotoPrefecture.
The loose tea, sencha,has started to be produced and brewed in the XVII century. Today it is the mostpopular Japanese tea that takes 80% in total tea production in Japan. You canbuy Japanese sencha tea in our shop that was grown on plantations of Shizuoka, Kagoshima, Mie, Nara, Kyoto, Saga, Fukuoka, Miyazakiand Aichi. Shortly before the picking the tea bushes are shaded to reducetannin content. Finally tea has a mild, sweet flavor without any bitterness.The plucked buds and leaves are steamed, then rolled and dried. The mosthigh-grade handmade Japanese tea of sencha type is called gyokuro.
In addition to these classic varieties you can buy in ourshop Japanese tea hojicha, which appeared in the early twentieth century, underthe influence of mainland technology. The plucked buds and leaves are steamedand rolled and then dried without fermentation, roasted in a porcelain trays over charcoal.
Japanese tea genmaicha is sencha of late harvest, mixed withroasted brown rice grains of two types, sticky mochigome and crumbly uruchigome.The rice breaks during roasting and takes the form of beads.
Japanese tea bancha is made as well as sencha, but the leaves are withstems. This is the usual budget tea with a simple, strong taste.
" inertia>Japanese tea traditionis a very interesting and original phenomenon. It is different from the Chineseone, but both traditions have the same roots. They appeared in the VII centuryon the wave of the Buddhism spreading. The Japanese tea ritual genesis isassociated with such names as Eisai, the Rinzai school patriarch, the author ofa book "Drink Tea and Nourish Life"; Murata Mokiti (Shuko), thepatriarch of the Japanese Tea Way, Chado, who filled Japanese tea traditionwith wabi spirit; Takeno Dseo, SenRikyu, Furuta Oribe, and other great masters of the Middle Ages. Japanese teatradition was developed and flourished as a completely unique culturalphenomenon due to them as well as the many famous and unknown artists ofclassical Japanese tea ceremony. You can read about the history of the Japanesetea tradition in the article "Japanese tea tradition".
At first tea wasexported to the Japanese islands from China,but since the XII century the tea has been grown and produced in Japan, according to the technology that wasspread in Chinaduring the Song Dynasty. The tea was steamed, then rubbed into a paste andbaked into briquettes. The tea was brewed in a special way. First it was groundinto fine powder, matcha, then mixed with hot boiled water, whipped to a froth.The resulting suspension is the tea drink. This way of tea serving survivestill today in the classic Japanese tea ceremony. You can buy Japanese green teamatcha in our shop. This is a tea from the oldest tea regions, such as ShizuokaPrefectureat the foot of FujiMountain and Uji plantations in the southern part of KyotoPrefecture.
The loose tea, sencha,has started to be produced and brewed in the XVII century. Today it is the mostpopular Japanese tea that takes 80% in total tea production in Japan. You canbuy Japanese sencha tea in our shop that was grown on plantations of Shizuoka, Kagoshima, Mie, Nara, Kyoto, Saga, Fukuoka, Miyazakiand Aichi. Shortly before the picking the tea bushes are shaded to reducetannin content. Finally tea has a mild, sweet flavor without any bitterness.The plucked buds and leaves are steamed, then rolled and dried. The mosthigh-grade handmade Japanese tea of sencha type is called gyokuro.
In addition to these classic varieties you can buy in ourshop Japanese tea hojicha, which appeared in the early twentieth century, underthe influence of mainland technology. The plucked buds and leaves are steamedand rolled and then dried without fermentation, roasted in a porcelain trays over charcoal.
Japanese tea genmaicha is sencha of late harvest, mixed withroasted brown rice grains of two types, sticky mochigome and crumbly uruchigome.The rice breaks during roasting and takes the form of beads.
Japanese tea bancha is made as well as sencha, but the leaves are withstems. This is the usual budget tea with a simple, strong taste.
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