Japanese tea "cha dokoro tanbo Ujicha" 日本茶 茶処探訪 宇治茶

¥1,000 JPY
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Japanese tea "cha dokoro tanbo Ujicha" 日本茶 茶処探訪 宇治茶

¥1,000 JPY
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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.
How to brew Sencha 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
・材質/ 茶葉
・Size/ 12×19.5×1cm

・Weight/ 60 g
・Made in Japan

① 人数分の湯呑に沸騰した湯を8割程度入れ冷まします。
② 茶葉を急須にいれる。一人分約3 g (茶さじ3/4杯)。
③ 湯冷ましした湯呑のお湯を急須に注ぎ、しばらくまちます。45秒から1分ぐらいを目安にします。
④ 濃さが均一になるように少しずつ注ぎ分け、最後の一滴まで絞りきる。