Definition, Culture and History of Uji Tea
Definition of Uji tea
Uji tea is considering overall view such as history, culture, geography, weather, etc., Uji tea is a tea produced by Kyoto, Nara, Shiga and Mie, both of which developed as Uji tea, tea which Kyoto prefecture company finished processing in The prefecture., The priority shall be given to made in Kyoto prefecture.
The Culture and History of Uji Tea
The cultivation of tea in the beginning of the 13 th century, during the Kamakura period. Blessed with good soil quality and topography, among other favorable conditions, tea cultivation in Uji rapidly expanded. The custom of tea drinking Began to spread during the mid – 1400s. Uji tea was considered a first – class gift, and the tea – guessing game “Tocha” was created.
“Unto 15th century, Uji became as big a tea producer” Eventually, tea drinking and cuisine was combined. “Cha no Yu,” tea ceremony prizing tea ceremony tools and sitting room ornamentation, was developed and was spread through Japan by merchants and others. As the famed Toganoo in Kyoto. The tea plantation “Oku no Yama,” one of Uji’s “Seven Famous Gardens”, was founded during the Muromachi Period, and is still present in Uji today.
A new method of tea cultivation called “Ōishita Saibai” was developed in Uji in the latter half of the 16th century. This method produced tea with vivid, dark green leaves and a strong flavor. It earned the value of best in Japan, and it This matcha was essential to Sen no Rikyū’s successful “Cha no Yu”, and so he had sought those quality improvements.
The Taian tea room in Myokian Temple (Ōyamazaki Town, Kyoto), attributed to Sen no Rikyū, and tea rooms and plantains of His Three Senke Tea Schools (The Omote – Senke School, The Ura – Senke School, and The Mushakoji – Senke School) still considered very culturally significant properties.
He then institutionalized the “Chatsubo-Dochu” (lit. “Tea (lit.” Tea) “is the beginning of the 17th century, 3rd Shogunate Tokugawa Iemitsu commanded the Kanbayashi family of Uji to create high quality tea for As the principal leaders of the Chatsubo-Dochu, the tea masters of Uji continued supporting the culture of Japanese tea for a (Pot Journey “) to deliver new tea to Edo (present-day Tokyo). Long time. The homes and workshops of these tea masters are still lined up on Uji Bashidori in Uji City, evoking a feeling of times past.
Halfway through the Edo Period (around the mid – trip) Edited: October 11, 2008 Halfway through the Edo Period (around the mid – 12 th century, as Japan passed through the Edo Period, Monk Ingen of Manpuku – ji Temple spread kamairi, the “Roast and roll” 18th century), Nagatani Sōen of Uji’s Tawara Yuyatani area created The Uji Method (Uji Sehou, also known as Aoseisenchahou). This groundbreaking method of tea preparation involved crumpledrying boiled tea buds over a dedicated tea-drying furnace.
Even Today, the first time in Japan, and the Uji Method’s use spread throughout other tea-producing areas. First time sold in only in Edo, where it sold well and became afterwards, it earned a favorable reception in Uji Method is the main method used in Japan.
Drinking gyokuro and sencha (middle-grade tea) at tea (middle-grade tea) at the end of the Edo Period, “gyokuro” (high quality green tea) was created in Uji by using the Uji Method to prepare tea grown in the Oishita Saibai method. Parties spread among the cultured in Kyoto, and tea ceremony rooms that used sencha exclusively were created.
From the last days of the Tokugawa Shogunate to the beginning of the Meiji Period (around the early 19 th century), Uji tea became a major part of Japan’s export industry, and work began on a supply of high quality tea specific for trade. Land in The Yamashiro area of Kyoto, including Wazuka Town and Minami Yamashiro “Yamanari Kaikon.” In the second half of the Meiji Period, a national market for Uji tea was created, and through mail-order purchasing, Tea became an integral part of The lives of ordinary households.
About 800 years ago the history of Uji tea began. Next time we introduce Uji tea temomi seicha (In addition, its high level of peerless processing and blending techniques, multiple high-quality teas were developed. (Hand-rolled tea) technology. Look Forward to it!
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