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Modern Japanese matcha is made by grinding loose dry tea leaves (rather than grinding the bricks of tea originally introduced from Song dynasty) into powder. Matcha's sweet flavor and deep green color are created by shading the tea leaves from the sun in the last weeks before plucking, increasing the chlorophyll and decreasing the tannin ...
Murata Jukō (村田珠光, 1423–1502) is known in Japanese cultural history as the founder of the Japanese tea ceremony, [1] in that he was the early developer of the wabi-cha style of tea enjoyment employing native Japanese implements. [2] His name may also be pronounced Murata Shukō.
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 ...
In 1191, Zen priest Eisai (栄西) introduced tea seeds to Kyoto. Some of the tea seeds were given to the priest Myoe Shonin, and became the basis for Uji tea. The oldest tea specialty book in Japan, Kissa Yōjōki (喫茶養生記, How to Stay Healthy by Drinking Tea), was written by Eisai. The two-volume book was written in 1211 after his ...
Makoto Hagiwara (萩原 眞, Hagiwara Makoto) (15 August 1854 – 12 September 1925) [1] [2] was a Japanese-born American landscape designer responsible for the maintenance and expansion of the Japanese Tea Garden at Golden Gate Park in San Francisco, California, from 1895 until his death in 1925. [3]
Along with the addition of chopsticks, Chinese tea was also introduced to Japan during the Heian Period. Although first recorded in Japan during the Nara Period (710 to 784), [13] tea grew popular after Buddhist Monks Saicho and Kukai traveled back to Japan from China bearing tea seeds and leaves in 805 CE. Tea then became popular in Japanese ...
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 ...
The rations issued by the Imperial Japanese Government usually consisted of rice with barley, meat or fish, pickled or fresh vegetables, umeboshi, shoyu sauce, miso or bean paste, and green tea. [2] A typical field ration would have 1½ cups of rice, usually mixed with barley to combat nutritional deficiencies such as beriberi. [3]