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Sencha (煎茶, lit. ' infused tea ') is a type of Japanese ryokucha (緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha , powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is ...
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.
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. When tea seeds were introduced to Japan ...
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]
Baisao (Japanese: 売茶翁, Hepburn: Baisaō) (1675–1763) was a Japanese Buddhist monk of the Ōbaku school of Zen Buddhism, who became famous for traveling around Kyoto selling tea. The veneration of Baisao during and after his lifetime helped to popularize sencha tea and led to the creation of Senchadō.
Gyokuro (Japanese: 玉 露, "jade dew") is a type of green tea from Japan. It differs from the standard sencha (a classic green tea grown in the sun) in being grown under the shade rather than the full sun. [1] The name "gyokuro" translates as "jewel dew" (or "jade dew"). [2]