TeaXpress

Issue No 1 Spring 2016

Chinese Yixing Clay Teapots

11 facts o f J a p a n e s e Te a

The Imperial Collections J a p a n e s e & C h i n e s e Te a s

Table of Contents Chinese Yixing Clay Teapots

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Cherry Blossoms

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The Imperial Collections

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Japanese & Chinese Teas

The Strainer

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Japanese T ea T hrough T ime

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Chinese Yixing Clay Teapots 4

Yixing (ee-shing) clay is a type of clay from the region near the city of Yixing in Jiangsu province, China.

Its use dates back to the Song Dynasty (960 - 1279) when Yixing clay was first mined around Lake Taihu in China. From the 17th century on, the Yixing wares were commonly exported to Europe. The finished stoneware, which is used for teaware and other small items, are usually red or brown in color. They are known as Zisha ware, and are typically unglazed. The clays used for the Yixing wares are very cohesive and can be formed by slip molding, coil forming, or most commonly, slab forming. The clays can also be formed

by throwing. The most famous wares made from yixing clay are Yixing clay teapots. Generally, the price of Yixing teapots are dependent on such factors such as age, clay, artist, style and production methods.

Yixing is in Southern China, not too long of train ride from Shanghai or Hangzhou. What makes it special is the presence of a certain kind of clay that does not exist anywhere else in the world. This clay has a special mineral composition that makes it perfectly porous, and makes it hold heat extraordinarily well.

When I say “perfectly porous,� I mean that the clay,

once fired, if left unfinished, will absorb the flavor of tea into its pores over many years and develop a deep lustrous patina. It is because of this that true yixing clay teapots are rather sought-after and expensive. The more expensive pots are shaped by hand using wooden and bamboo tools to manipulate the clay into form, while cheaper Yixing pots are produced by slipcasting.

On Authenticity Because of thier value, yixing teapots are often imitated. Now, any teapot made in the style of a small gongfu pot and left unglazed can be called an yixing teapot. Sadly, I have yet to see much authentic yixing clay ware make it to America. Even if you go to China, it is easy to be tricked. To judge the authenticity of the clay, first examine it. The clay should not be one solid color, but contain many small flecks of slightly different colors within it. Inside the teapot, you should notice small sparkling mica flecks when you shine light inside. If you turn the lid against the body of the teapot, you should hear a distinct deep metallic sound.

If it sounds like rock, the clay is from elsewhere. If it sounds too metallic, minerals were probably mixed into the clay to pass it off as an imitation.

Now that we have this established, we should discuss what makes a good yixing clay teapot. The easiest way to judge quality is to wiggle the lid. If it does not move much at all, it is well crafted and fit together. If it wiggles too much, it was made in a sloppy way, or by a machine. Second, turn the lid again. If you notice any grinding, it is a sign that the clay has been sanded down after firing to correct for poor craftsmanship. The lid should almost glide. Next, inspect the inside of the teapot. There should be a

slight dimple where the handle was attached if your pot was hand-made. If not, it was probably made in a mold. Finally, look at the color. Yixing clay comes in many colors, but they all begin slightly dull. If your pot is too shiny, or the color is very bright, it may be painted or treated. Paint or varnish on an yixing pot is not only a sign of bad quality; it will actually affect the taste of your tea. It is for this reason that soap should not be used to clean Yixing teapots. Instead, it should be rinsed with fresh water and allowed to air-dry. A studious tea connoisseur will only steep one type of tea in a particular pot, so as not to corrupt the flavour that has been absorbed.

Why Brew with Yixing Clay?

So, with all of this trouble to go buy an yixing pot, why would you ever want one? Simply put, they make far superior tea. They are high maintenance, but over years of use, they pick up the essence of all the teas that you have steeped in the pot, and impart a bit of that essence to all future teas. This makes tea steeped in an yixing pot much more rich and deep than steeped any other way. The flavor will have more layers and a more interesting texture and feeling in the mouth. This means that if you use a teapot for pu’er for years and suddenly switch to oolong, your oolong will have a slight pu’er like taste to it. It is best to use one pot for one category or flavor profile of tea.

Second, a yixing pot is not a simple art object.

Every time you use it, the color will change slightly, and the patina will become more lustrous. This means that you get years of pleasure in seeing your teapot grow and change. This quality captures the essence of tea culture. An object becomes more valuable because of its history, because of all of the fine teas that have

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been made in it before. It is appreciated because it is not new. Hopefully, this will help you make a decision about whether a yixing pot is right for you or not next time you visit your local tea store. Here a few basic rules to follow when using your pot:

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When you first buy the teapot, boil it in a pot of water for five minutes. This will free the pores of any residue from the firing process. Next, steep a tea in the pot for 10-15 seconds and pour it into a bowl just bigger than the pot itself. Repeat this process until the bowl is full. Immerse the teapot in the bowl of tea for 15-20 minutes. Rinse with boiling water and allow to dry fully. Then, your teapot is ready for its first use.The tea will seem lighter the first few times because the pot is still absorbing much of the flavor.

After about three uses, the pot starts to give flavor back to the tea.

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Never use soap, or any detergent on your pot unless you want future teas to taste like soap.

Only wash your pot with hot/boiling water. Allow pot to dry with lid removed.

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Choose one tea to use for one teapot and stick with it. Traditionally, yixing pots are used to steep black tea, pu’er, rock oolong, or sometimes tieguanyin. Green tea is generally prepared in a glass teapot, or a simple glass cup, as is white tea or jasmine tea but, the choice is up to you.

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When picking out your teapot, try to find one that is relatively small. This will let you experience the Chinese way of steeping tea many times with the same leaves and tasting the way that it changes each time. I recommend finding a teapot not much bigger than your fist.

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Cherry Blossoms Each year, the National Cherry Blossom Festival commemorates the 1912 gift of 3,000 cherry trees from Mayor Yukio Ozaki of Tokyo to the city of Washington, DC. The gift and annual celebration honor the lasting friendship between the United States and Japan and the continued close relationship between the two countries.

It took the coordination of many to ensure the arrival of the cherry trees. A first batch of two-thousand trees arrived diseased in 1910, but did not deter the parties. Between the governments of the two countries, coordination by Dr. Jokichi Takamine, a world-famous chemist and the founder of Sankyo

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Co., Ltd. (today known as Daiichi Sankyo), Dr. David Fairchild of the U.S. Department of Agriculture, Eliza Scidmore, first female board member of the National Geographic Society, and First Lady Helen Herron Taft, more than 3,000 trees arrived in Washington in 1912.

In a simple ceremony on March 27, 1912, First Lady Helen Herron Taft and Viscountess Chinda, wife of the Japanese ambassador, planted the first two trees from Japan on the north bank of the Tidal Basin in West Potomac Park.

Over the years, gifts have been exchanged between the two countries. In 1915, the United States Government reciprocated with a gift of flowering dogwood

trees to the people of Japan. In 1981, the cycle of giving came full circle. Japanese horticulturists were given cuttings from the trees to replace some cherry trees in Japan which had been destroyed in a flood.

Since First Lady Taft’s involvement, the nation’s first ladies have been proponents of the Festival. Historically, many were involved in events through the National Conference of State Societies’ Princess Program. First Lady Mamie Eisenhower crowned Queen Janet Bailey in 1953, and in 1976 Betty Ford invited the princesses to the White House. In 1965, First Lady Lady Bird Johnson accepted 3,800 Yoshino trees from the government of Japan and held a tree planting reenactment. All first ladies in recent years have served as Honorary Chair, many participating as well. In 1999, First Lady Hillary Clinton took part in a tree planting ceremony. In 2001, First Lady Laura Bush greeted guests with remarks at the Opening Ceremony. Honorary Chair First Lady Michelle Obama was involved in 2012, planting a cherry tree in West Potomac Park among dignitaries and guests.

Today’s National Cherry Blossom Festival has grown from modest beginnings to the nation’s greatest springtime celebration. School children reenacted the initial planting and other activities, holding the first “festival” in 1927. Civic groups helped expand the festivities in 1935. The Festival expanded to two weeks in 1994 to accommodate a diverse schedule during the blooming period. Growing again in 2012, the 100-year anniversary of the gift was marked with a five-week celebration. Today, the Festival spans four weekends and welcomes more than 1.5 million people to enjoy diverse programming and the trees. Over the years, millions have participated in the annual event that heralds spring in the nation’s capital.

The festival was launched It wasn’t until 1935 that civic groups and the D.C. government came together to hold the first “Cherry Blossom Festival.” That first official festival came after smaller commemorations including a three-day celebration in 1934 and a 1927 re-enactment of the original planting of the trees by a group of Washington school children.

It’s not all about cherry trees That’s right, there’s a Blossom Kite Festival right in the middle of the cherry blossom festivities on March 28th. The festival consists of a hot tricks showdown, learning how to make and fly kites, and there’s even a kite doctor on site to repair broken kites.

Two types of trees dominate In the 1912 gift of trees to Washington, there were 12 different varieties. Today, two varieties are dominant -- Yoshino and Kwanzan. Kwanzan trees are usually found in the East Potomac Park area and produce pink blossoms. The Yoshino, which produce white blossoms, are closer to the northern part of the Tidal Basin near the Washington Monument.

Descendants of the original trees live in Japan In 2011, about 120 trees propagated from D.C.’s surviving 1912 trees were sent back to Japan to preserve the genetic lineage of the symbolic trees. Over the years, cuttings from the original trees have also been returned to Japan for horticultural projects.

CNN says peak blooms are expected at the tail end of the three-week-long National Cherry Blossom Festival, which kicks off April 8th and runs through April 12. The fluttering pink and white blossoms are expected to hit their peak between April 11 and April 14. Here are a few things to know about the eagerly awaited Washington D.C. blossoms:

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T he Imperial Collections Japanese & Chinese Teas

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Chinese The history of tea in China is long and complex. Ancient legends state tea was first discovered by Chinese Emperor Shennong (also called ‘the Divine Healer’) in 2737 BC when a single leaf from a Camellia Sinensis tree wafted up from the fire and into a kettle of boiling water. Deeply woven into the history and culture of China, tea is gaining its place in the western world. Ancient scholars hailed the brew as a cure for a variety of ailments, the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavor. This collection is comprised of eight of the most renowned, handcrafted and rare Chinese Imperial Reserve teas.

Dragonwell (Lung Ching)

Liu An Gua Pian Origin: Anhui Province, China

Liu An Gua Pian recorded history goes back as far as the Tang Dynasty, and was regarded in Luyu’s famous book The Classic of Tea. During the Qing Dynasty, it was expressed as being the ultimate green tea, becoming the subject of many poems.

Enjoyed by China’s leaders for centuries, only the finest quality Liu An Gua Pian was delivered to The Forbidden city as a tribute. Its melon shaped leaves are uniquely rolled like no other, making it known as an ‘artisanal’ tea. The roasting process for the leaves tends to produce a bold yet sweet, fragrant cup with savory umami flavor.

Origin: Zhehiang Province, China

Plucked & processed according to the ancient methods of ‘Ch’a Ching’ or the ‘way of tea’, this legendary tea from the Zhejiang province is entirely handmade producing flat jade-green leaves leading to a mellow-sweet tea with chestnut undertones. Dragonwell is historically known for promoting mental alertness and carries a lingering sweet aroma.

Monkey Picked Oolong (Ti Kuan Yin) Origin: Anxi County, Fujian Province, China

Its legendary name refers to Buddhist monks who trained monkeys to harvest leaved from the top of the wild tea trees. Presently, the term ‘Monkey Picked’ refers to the highest quality oolong available. When infused, the unbroken, evenly-sized leaves gracefully unfurl to reveal the most complex oolong bouquet available. This tea is perfect for multiple infusions.

Nan Nuo Shan Pu-erh Origin: Nan Nuo Mountain, Yunnan Province, China

Made famous by Princess Wencheng as a dowry in 641 AD and granted as the ‘Divine Tribute to the Kingdom of Heaven’

by Emperor Daoguang, this rea was chosen as tribute tea in 1839 AD. This decade year old pu-erh cake is composed of the youngest leaf buds from Nan Nuo mountain, home to 1000 year old wild tea tree. The resulting brew is sweet & complex unlike the traditionally earthy tasting pu-erh. Tibetans exclaim ‘Better 3 days without food than 1 day without (pu-erh) tea!’. People in the high elevations of Tibet believe their daily pu-erh ritual helps with digestion, lowering cholesterol and aids in reducing vitamin deficiency from their protein heavy diet.

Phoenix Mountain Dan Cong Oolong Origin: Phoenix Mountain, Guangdong Province, China

Huang Shan Mao Feng Reserve Origin: Anhui Province, China

Treasured for almost 1,200 years, this trop-grade tea is known by the small white hairs which cover each bud. Named after the famous ‘Yellow Mountain’ peak, the young tender buds and leaves are grown at 4,500 ft above sea level in an area covered in mist for 2/3rds of the year. Long and narrow green leaves are picked and hand-twisted within the same day, forming a shape resembling the famed mountain. They brew to an emerald green liqueur with a light, elegant aroma and smooth lingering sweetness.

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Farmers in Phoenix Mountain (the birthplace of oolong tea), through skillful selective breeding, have cultivated 3,000 centuries-old single-trunked tea trees (cultivar Phoenix Narcissus) with each tree producing a naturally fragrant unique leaf.

Leaves from the individual tea trees are plucked and processed separately, hence the name Dan Cong (which means single bush).

The Dan Cong tea tree produces an average of 20 pounds of tea per tree, per year. Renowned for its unique flavor, this tea was originally given only as an Imperial Tribute. Like pu-erh, Phoenix Mountain Dan Cong becomes more complex and its flavor improves with age.

Japanese Japan concentrates it’s production largely on green tea, most of which is consumed by the Japanese themselves. What little escapes the island varies greatly in quality but at its best it has the most exquisitely sweet, fresh flavour and strong aroma. Japanese green teas are quite distinct from those produced in China in a number of ways. Japanese teas are steamed immediately after picking, whereas Chinese teas are pan fried, which allows a little oxidation that imparts a very different flavour. Japanese teas therefore have a much more intense flavour, tend to be darker in colour and have a very similar appearance across the varieties.

There are a great number of different growing areas in Japan as might be expected from the country that refined tea drinking into a ceremonial art form. Japan is famous for its ‘Gyokuro’ teas which are shaded with black curtains prior to picking to increase chlorophyll content and reduce tannin. The dark green leaves impart a sweeter flavour to the cup and more theanine. Gyokuro tea is also ground into powder to make the famous ceremonial tea, ‘Matcha’. If we are to believe the claims made for tea drinking it does seem logical that consuming the whole leaf, as is done with Matcha, would boost benefits considerably. The other major type of tea is called ‘Sencha’ and this comes in all sorts of qualities, with a wide variety of flavours. This makes up the major part of Japan’s entire crop, which makes up just 7% of the world’s green tea production.

Matcha Uji Cha 40g

Gyokuro Kimi Ga Yo Ruler of the World

This is the highest quality Sencha from Kagoshima Prefecture, made from ‘Shincha’, or first flush tea which is the most highly prized plucking in Japan. It has sweet, smooth liquor which has a rich, ‘umami’ quality in the cup with very little astringency. It is grown in pure, natural land.

Kimi Ga Yo, known as ‘Ruler of the World’, is arguably Japan’s very best Gyokuro tea. The tea bushes from which Gyokuro is made are shaded for a month before picking. This has the effect of increasing the Chlorophyll levels in the tea and gives Gyokuro its distinctive character. It has fine, feathery leaves of an emerald green hue. It has an intense flavour and beautiful, lemon green infusion. The tea is so full of essential tea oils that the infusion is cloudy, as the oils emulsify in the water.

Gyokuro Takeru Treasure This tea, Takeru from a garden of Kirishima, is one of Japan’s very best Gyokuro teas. The tea bushes from which Gyokuro is made are shaded for a month before picking. This has the effect of increasing the Chlorophyll levels in the tea and gives Gyokuro its distinctive character. It is an organically produced tea, which is very rare in Japan. It has fine, feathery leaves of an emerald green hue. It has a rich, sweet, velvety infusion and beautiful, lemon green colour. The tea is so full of essential tea oils that the infusion is cloudy, as the oils emulsify in the water.

Matcha tea is a super fine green tea powder famous for its use in Japanese and Buddhist tea ceremonies. It is created from the famous ‘Gyokuro’ shaded green teas of Japan. Matcha, historically connected with the Art of Tea through the Japanese tea ceremony can also be used in more versatile ways. Matcha powder is made on a special, granite mill stone set. It takes an hour to grind just 40g of tea.

Sencha Shimizu Oku-Yutaka A First Flush, or ‘Shincha’ Sencha from the slopes of Ryokuchi, Shimizu in the mountains of Shizuoka. The farm is on the island of Honshu. Shincha teas are the cream of the crop. The farmer, Yamamoto Kengo through the use of environmentally friendly techniques produces superb quality tea, which has rich flavour and a strong fragrance. It is sweet and slightly floral with the desired ‘umami’ character that lingers for an age on the palate.

Sencha Kagoshima

Fog Island Sencha This very high quality tea is grown on volcanic ground on the island Kyushu belonging to the prefecture Kagoshima in the south of Japan. The area is called Kirishima which means island of fog. The lustrous green of the leaf, rich fragrance and sweet, almost spicy flavour are characteristics of this high quality Sencha, which is a special blend of teas grown on Kureshina. It has much in common with the illustrious Gyokuro tea from Japan, in that it is also shaded with black cloth for a part of its cultivation to increase the chlorophyll content. It is one of, if not the most distinctive of all Japanese Sencha teas and whilst not cheap I believe it offers the same quality as teas four times its price. I’m very glad to have it back in stock.

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T he Strainer Japanese Tea Thro ugh Time

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he Origin of Tea: Tea drinking in China has its T earliest references in connection to the mythical emperor Shennong, who is regarded as the father of Chinese medicine and agriculture. Shennnong is said to have tasted hundreds of wild herbs, including many tea leaves, to ascertain their medicinal value. According to this legend, the discovery of tea dates back to around 2700 B.C., the era in which Shennong is said to have lived.

During the late Western Han dynasty (1st century B.C.), The Divine Farmer’s Herb-Root Classic, a book attributed to Shennong, includes a reference about tea. This suggests that even at this early point in history much knowledge about tea had already been accumulated. In 59 B.C., Wang Bao, of Sichuan Province, wrote the first known book providing instructions on buying and preparing tea - entitled A Contract with a Servant - establishing that tea was not only an important part of diet but that it was a commonly traded commodity at this time. This book is said to be the first written reference to tea utensils. At the time, tea drinking was still a luxury enjoyed by the elite classes of Chinese society.

During the Tang dynasty (around 760), writer Lu Yu wrote Cha Jing (The Classic of Tea), an early work on the subject. The book’s opening passage is about tea’s origins in the south, showing that this has been a long-held theory.

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ea’s Transmission to Japan and Its Entry into T Japanese Culture: During the Nara and Heian periods, many envoys were sent to Tang-dynasty China.

On several occasions, these envoys were accompanied by Japan’s leading Buddhist scholars, including Saicho, Kukai and Eichu. These Buddhist monks brought back with them tea seeds from Tang China, which are said to be the origin of tea in Japan.

In the early Heian Period, Emperor Saga is said to have encouraged the drinking and cultivation of tea in Japan. Tea drinking was first referred to in Japanese literature in 815 in the Nihon Koki (Later Chronicles of Japan), recording that Eichu invited Emperor Saga to Bonshakuji temple, where he was served tea. At this time, tea was extremely valuable and only drunk by imperial court nobles and Buddhist monks.

In 1191, in the early Kamakura Period (1185-1333), Eisai, founder of the Rinzai sect of Zen Buddhism, brought back a new type of tea seeds to Kyoto from Sung-dynasty China. In 1214, Eisai wrote the first book specifically about tea in Japan, Kissa Yojoki (How to Stay Healthy by Drinking Tea).

According to the medieval chronicle Azumakagami, Eisai learned that the Shogun, Minamoto no Sanetomo, was afflicted by alcoholism, and sent his book as a gift to the Japanese character for tea.

Shogun.

Zangyo-ninja.com

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tiny streams run, and the soil is full of minerals. The misty climate, sloping hills, warm days and cool nights provide a very ideal setting to grow the highest grade tea. Indeed, Sencha produced in the Obuku area was presented to the Japanese Emperors for many years.

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Leaves being harvested to make tea. Fairtradeusa.org

ea Growing: Although there is a theory that T Sencha (mountain tea) originally grew wild in remote areas of Japan’s mountains and that this tea was consumed, the first tea grown in Japan is said to have been planted in Seburisan, Saga Prefecture, from seeds brought from China by Eisai. Later, Eisai gave tea seeds to Myoe Shonin in Kyoto. These seeds are said to have become the basis for Uji tea after being sowed at Toganoo in Kyoto. Tea growing soon spread throughout Japan .At this time, tea was steamed and dried without being pressed (Tencha), and became a part of the social intercourse of Samurai culture.

In writings of the Nanboku-cho Period, the tea-growing regions of the time are recorded. In several parts of Kyoto as well as in Yamato, Iga, Ise, Suruga and Musashi, tea came to be grown at temples and on temple estates. In the 14th century, tea growing began in Okukuji, Ibaraki, which is said to be at the northern limit for tea growing.

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The Birthplace of Uji Tea: Obuku is the first place where tea trees were planted in the Uji region of Japan. They were planted by Kohken, a Buddhist monk, around 1271, after Eisai popularized the idea of tea drinking in Japan around 1191.

Obuku is a small area of land with a diameter of just 0.4 miles (600 meters). Even today, Obuku is known for producing very rare, highest grade Sencha. In Japan, there are only a few places where top grade Sencha is produced, and the Obuku area in Uji is one of them. Obuku is located in mountain ravines, where

One special advantage of the Obuku region is that it never frosts, even on very cold winter mornings. Because of Obuku’s unique geography, it is always mildly windy. It is said that the wind blows the frost away and that this is the reason why there is no frost in Obuku.

Some farmers who own tea farms in the Obuku area wonder if the Buddhist monk, Kohken who planted tea trees at first in the Obuku area had known of these complex geographical features and optimum conditions for tea trees.

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Japanese Tea Ceremony Matcha-tea.com

Emergence of Tea Ceremony Culture: Eisai’s book Kissa Yojoki played a major role in spreading tea culture in Japan. In the late Kamakura Period, the practice of Tocha (tea competitions), which originated in Southern Song-dynasty China, became popular among the Samurai class and tea gatherings were common.The tea ceremony rapidly spread, including Chakabuki.

From the late 15th century to the late 16th century, tea masters such as Murata Shuko, Takeno Joo and Sen no Rikyu developed a new tea ceremony, referred to as Wabicha. This style of tea ceremony gained a strong following among Samurai and is the origin of the tea ceremony practiced today.

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Soen’s Achievements: Soen Nagatani (1681 - 1778) 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 Soen invented the Uji method, Japanese tea was just Matcha or Bancha (Houjicha). Matcha used to be extremely precious and was produced only in tiny quantities, so only the shogun and nobility were able to drink Matcha. Only a handful of merchants had been approved to process Matcha. And the general populace at large drank only Bancha (Houjicha) that is a brown color. Soen Nagatani wanted the common people of Japan to be able to have access to not only brown but also green tea.

Kahei Yamamoto VI tried to duplicate this Tencha processing method in the same way, but could not succeed. His finished tea was in the unusual shape of small round beads. He brought this tea back to Tokyo, and brewed the same way as Sencha, and was surprised to find that the taste was amazing. He then introduced the tea to his clients, and soon the tea became quite popular. He named the tea Tama no Tsuyu or Bead of Dew. In 1841, in the Ogura area of Uji in Kyoto, Shigejyuro Eguchi perfected the Gyokuro processing method, based on the process that was currently being used to process Sencha, invented by Sohen Nagatani in 1738. The tea leaves used for Gyokuro were the same as those used for Tencha. (Tea leaves used for Matcha, before they are ground into fine powder, but after stems and veins are removed, are known as Tencha.)

Thus Soen Nagatani invented the Uji cha processing method. In order for the farmers in the region to become wealthy, he taught them the secret of the Uji cha processing method without the least regret. Therefore Gyokuro was given its name by Shigejyuro Eguchi. the tea industry has had a tremendous impact on the Gyokuro is a different reading of the Kanji characters for Tama no Tsuyu or Bead of Dew. The Kanji for Tama development of the entire Uji region of Kyoto. can also mean fine jewels of Jade or Pearl. Therefore, Soen Nagatani is memo- Gyokuro also can be translated as Jade Dew or Pearl rialized in the shrine next Dew. This name fits well for green tea, as Gyokuro is a door to his birthplace. high-grade tea, a precious jewel of green tea.

And Soen’s grave was built on top of the highest hill in the Ujitawara Tea Export: The first export of tea from Japan was area near his birthplace in 1610 by the Dutch East India Company from for his achievements.

Hirado, Nagasaki. The shipment of Japanese tea (potJapanese tea merchants roasted tea, such as Ureshino) was sent to Europe. continuously visit his grave as a sign of gratiIn 1858, the Tokugawa shogunate in Edo signed the tude on October 1st of Treaty of Amity and Commerce between the United Soen Nagatani Gruenertee.de every year.

States and Japan, and this was rapidly followed by

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The First Story of Gyokuro: In 1835, the owner of tea company Yamamotoyama, tea merchant Kahei Yamamoto VI (sixth), came from Tokyo to learn Tencha processing (steaming and drying fresh green tea leaves) in the Ogura area, in Uji, Kyoto.

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similar treaties with The Netherlands, Russia, Great Britain and France. In 1859, when the ports of Nagasaki, Yokohama and Hakodate were opened to foreign trade, tea became one of Japan’s main export commodities, along with raw silk thread. In that year, 181 tons of tea were exported. Kei Oura, a woman merchant in Nagasaki, exported six tons of tea to Great Britain in 1859.

Utagawa Kuniyoshi (1797-1861) “Famous Places in Edo” (1832-3) Japaneseprints-london.com

After the Meiji Restoration of 1868, the export of tea expanded under the support of the government, particularly focusing on the United States. Accompanying this, the steaming method of tea processing spread throughout Japan based on the popular “Uji method” of tea production.

Unfortunately, the export of tea decreased dramatically during World War II. However, tea was chosen as a return gift to the United States for the aid received after the war, and this put the tea production back on its wheels. During the best times of the post war era, as much as 15,000 tons were shipped overseas. This triggered the development of the tea industry, but the advance of Chinese tea and an appreciating yen caused Japanese tea to loose competitiveness on the international market, and this in combination with a growing domestic demand led to a rapid decrease in exports.

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Establishment of the Modern Tea Industry: Until the end of the Edo Period, tea was grown in Japan’s mountainous regions, however, from the early Meiji Period, owing to opportunities presented by various measures instituted by the new government, including its program to assist the economic reintegration of former Samurai, expansive areas of flat land, such as Makinohara Upland, were formed into large groups of tea plantations. However, the former Samurai families who had opened up the tea plantations gradually dispersed and the plantations were taken over by farmers. The reasons the former Samurai left included a significant slump in tea export prices and the large costs incurred in establishing the tea plantations.

The formation of large groups of tea plantations was not limited to the establishment of the plantations themselves but also encompassed the development

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of distribution systems, tea merchants, intermediary traders and tea wholesalers as well as the invention of various types of machinery. Mechanization rapidly advanced during this period, contributing to laborsaving and more reliable quality. In recent years, thanks to such technology as sensors and computer control, even novices are able to grow tea. Nowadays, hand rolling is mainly preserved as a cultural artifact and shown at tourist attractions.

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ea in Modern Japan: The lifestyles of modern T Japanese people have changed substantially.

To alleviate feelings of “dissatisfaction caused by having only green tea” in ordinary households, oolong tea started to gain significant attention as a tea suitable to go with oily foods and as a tea that could be consumed in large quantities.

In 1979, ITO EN launched a product by adapting Chinese oolong tea to Japanese tastes. This triggered a boom in oolong tea in Japan. Subsequently, to meet the needs of a fast-paced modern lifestyle, ITO EN developed a ready-to-drink tea beverage product,

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something that had been pre viously unthinkable.

In 1981, the Compa-ny launched its canned oolong tea, and this was followed by canned green tea and canned black tea in 1985.

Later, ITO EN developed products in PET plastic bottles and cardboard cartons, which became top-selling lines. Nowadays, the entire beverage industry has followed ITO EN’s lead, and a huge tea beverage market has taken shape. In every era, there is a need for teas to suit the times and ways of drinking beverages that match lifestyles.

Tea is now used in a myriad of ways, which are not limited to just beverages. Applications include catechin dyeing technology, Chahaigo board and supplement products, which utilize the ITO EN ready-to-drink tea active components of tea.

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History of Japanese Green Tea:

805

After studying abroad in China, Buddhist monks Saicho and Kukai returned to Japan with young tea trees.

1191

Another Buddhist monk who had studied in China, Eisai, popularized the idea of drinking tea for good health. Around the same time, Japanese farmers began growing green tea in Uji, Kyoto.

1211

Eisai wrote the first Japanese book about tea, kissa yohjyoh ki.

16th c.

Shading from sunlight with Tana canopy began. It was the origin of today’s Matcha and Gyokuro.

1271

L. 16th c.

18

A Buddhist monk, Kohken first planted tea trees in Obuku area in the Ujitawara region of Kyoto.

Rikyu Sen introduced the tea ceremony.

1738

In Ujitawara, Kyoto, Soen Nagatani developed a new process of steam drying tea leaves. The new process, known as the Uji method, resulted in fresh, flavorful tea. It quickly replaced the traditional method of roasting and drying tea leaves.

1841

In the Ogura area of Uji in Kyoto, Shigejyuro Eguchi perfected the Gyokuro processing method.

1868

The steaming method of tea processing spread throughout Japan based on the popular “Uji Method” of tea production.