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Tea was first introduced to Japan from China in the early 8th century.
Ujicha started in the Kamakura period (1185-1336). The Japanese Buddhist priest Myoe from Kozan-ji in Toganoo encouraged people to cultivate Ujicha. In the Muromachi period (1336-1573), the Ashikaga shogunate spread the name of Ujicha around Japan.
Sencha is the most commonly enjoyed in Japan. It is grown under the sun without a cover. The freshly-picked tea leaves are steamed and then dried as they are rolled.
Kabusecha is grown under a cover to avoid direct sunlight for more than 14 days. the new buds are dried. It has both the freshness of Sencha and richness of Gyokuro.
How to brew Sencha and Kabusecha in Japanese teapot
① Pour boiled water into Japanese teacup for each person so that it is 80% full and allow to cool.
② Place the leaves in Japanese teapot. Use 3/4 of a teaspoon (approx. 3g) per person.
③ Pour the cooled water into Japanese teapot and steep. It will be ready in 45 seconds to 1 minute.
④ Pour little by little between the teacup so that the color of the tea is evenly distributed, making sure you pour every last drop from Japanese teapot.
・Material/ loose leaves
・Size/ tea can：7×11.5×7cm , box：16.5×13×7.7cm
・Weight/ 360 g
・Made in Japan
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