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Uji Cha is a particular tea from Japan that represents a few years of exhausting work and experience, making it well-known for its nice style. This text will information you thru the plush inexperienced tea fields of Uji, the place we’ll uncover the secrets and techniques that make Uji Cha so distinctive and scrumptious, particularly the favored sort referred to as matcha. We’ll discover its historical past and why it’s so necessary in Japanese tradition and even worldwide. You’ll find out about the way it’s grown, the cautious craftsmanship concerned, and why it’s recognized everywhere in the world as a logo of beautiful style and custom.
TOC
What’s Uji Cha?
Uji cha (宇治茶) refers to a sort of Japanese inexperienced tea grown and produced within the 4 prefectures of Kyoto, Nara, Shiga, and Mie, which have developed collectively as Uji tea. Uji is famend for its high-quality tea manufacturing and has a protracted historical past of cultivating and refining the artwork of tea.
This tea is extremely regarded for its wealthy and sophisticated flavors and vibrant inexperienced colour. The area’s distinctive local weather, soil situations, and conventional tea cultivation strategies contribute to the distinctive style and aroma of Uji inexperienced tea. Essentially the most well-known kind of Uji cha is matcha, a powdered inexperienced tea utilized in conventional Japanese tea ceremonies.
Along with matcha, Uji additionally produces different forms of inexperienced teas, together with sencha (steeped inexperienced tea), gyokuro (a shade-grown inexperienced tea), and bancha (a coarser grade of inexperienced tea). These teas are recognized for his or her top quality, and tea lovers take pleasure in them in Japan and worldwide.
Uji Cha Historical past
Within the early Kamakura interval, round 1207, Eisai Myouan, a monk who launched the customized of consuming tea in Japan, introduced tea seeds again from the Track dynasty and despatched them to Myoe in a ‘Han persimmon teapot.’ Myoe planted these tea seeds first in Fukase, close to Kozan-ji Temple in Toganoo, north of Kyoto, and later in Uji. By the center of the thirteenth century, tea cultivation was effectively underway within the Uji area, with the institution of tea gardens like Komatsu in Byodo-in Temple and Nishiura in Kohata. This period additionally noticed the recognition of a tea-related sport referred to as “Tocha,” the place individuals competed by distinguishing totally different teas from varied manufacturing areas.
In the course of the interval of the Northern and Southern Courts and into the Muromachi interval, Uji tea gained prominence. In 1374, the time period ‘Uji cha’ appeared for the primary time when Nobuaki Toyohara introduced it to the priest of Kakuoin in “Shinshuki.” Within the later Nanboku-cho interval, Uji tea was second solely to Togao tea. Nevertheless, below the patronage of Yoshimitsu Ashikaga, Uji tea skilled important improvement, and it continued to thrive till the mid-Fifteenth century.
The Kambayashi household performed a central function within the tea trade throughout this time. Within the late Edo interval, Soen Nagatani launched the Uji tea manufacturing technique, reviving Uji as a manufacturing space for sencha.
After the Meiji period, Uji tea grew to become an necessary export product, primarily to the USA. The Kyoto Prefectural Tea Business Affiliation Management Workplace was established in 1884 to enhance the tea trade. In 1961, they established the Uji tea registration mark, and in 1981, constructed the Kyoto Prefectural Tea Business Middle in Uji Metropolis. Tea manufacturing in Kyoto Prefecture remained steady at round 3000 tons because the late Nineteen Sixties.
Varied uji cha
Kabusecha
Kabusecha is usually written in kanji as “Kancha”. This time period refers to tea grown by overlaying the tea backyard with straw or cheesecloth for a couple of week (cowl cultivation) to dam daylight.
Gyokuro
When two or three new buds start to open, the tea backyard is roofed with reeds and straw for about 20 days (cowl cultivation) to dam daylight and the tea grown turns into Gyokuro. Equally, there may be “Kabusecha (crown tea),” which is a sort of inexperienced tea locals domesticate undercover. However the cowl interval for Kabusecha is about one week, which is shorter than for Gyokuro.
Tencha
Like Gyokuro, the uncooked materials is recent leaves (Ichibancha) grown in a tea backyard lined with reeds and straw (cowl cultivation) to dam daylight. However after steaming, they dry the leaves with out rolling them, together with the stems, veins, and so on.
Matcha
“Matcha” is made by grinding tencha with a stone mill simply earlier than transport.
Sencha
They used the tea that they uncovered to daylight from the time it sprouts till they picked them. The manufacturing course of from tea choosing is much like that of Gyokuro, and it accounts for almost all of Japanese tea.
Bancha
After choosing the primary tea, they trimmed the tea backyard and the leaves are steamed and left to dry within the solar. Additionally referred to as Kyoto bancha.
Senryu (senryu)
This tea doesn’t slot in sencha or kabusecha due to its giant sprouts.
Well being advantages of Uji Cha
Uji Cha, like different inexperienced teas, affords varied potential well being advantages attributed to its wealthy content material of antioxidants, nutritional vitamins, and distinctive compounds. These advantages embrace antioxidant-rich catechins, equivalent to EGCG, which fight free radicals, probably lowering the danger of persistent ailments. Uji Cha may help coronary heart well being by decreasing LDL ldl cholesterol and supporting weight administration via elevated metabolism and fats oxidation. Moreover, its caffeine-L-theanine mixture enhances psychological alertness, whereas selling temper enchancment and stress discount. Uji Cha’s pure fluoride and tannins contribute to oral well being, aiding in tooth and gum safety, whereas its potential advantages prolong to digestive well being, anti-inflammatory results, most cancers prevention, pores and skin safety, blood sugar regulation, and liver help.
Uji Cha FAQ
- What’s the significance of Uji within the Japanese tea ceremony?
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Uji’s significance within the Japanese tea ceremony is in its historic function as a birthplace of tea tradition, famend matcha manufacturing, and influential tea masters. It embodies cultural heritage, providing ceremonial venues like Byodo-in Temple. Uji’s matcha symbolizes refinement and adherence to the ceremony’s ideas.
- Are there any particular occasions or festivals associated to Uji Cha in Japan?
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The house of inexperienced tea in Japan, the small city holds a standard tea-jar opening ceremony on the primary Sunday in October every year. Situated simply between Kyoto and Nara, Uji has lengthy been well-known for producing top quality inexperienced tea.
How Japanese create Uji Cha?
STEP
Steaming
Locals steamed the withered leaves to halt oxidation. Steaming is a crucial step that preserves the tea’s vibrant inexperienced colour. It locks in its recent, grassy aroma and taste.
STEP
Rolling
Then, they may roll these steamed leaves to form them and break down their cell partitions. Releasing the pure juices and flavors. They executed it by hand or utilizing mechanical rollers, relying on the tea’s meant high quality.
Drying
The rolled leaves are unfold out and dried to scale back their moisture content material additional. This helps in preservation and prevents the expansion of undesirable microorganisms.
Tencha Manufacturing (for matcha)
For matcha manufacturing, the tea leaves undergo a further step referred to as “tencha manufacturing.” Locals will then destemmed and deveined the leaves, leaving solely the tender leaf components. These leaves are then floor right into a effective powder to create matcha.
Grading and High quality Management
All through the manufacturing course of, they may rigorously sorted and graded the leaves based mostly on varied standards, together with leaf dimension, colour, and high quality. The very best grades are reserved for ceremonial matcha.
The place to purchase Uji Cha?
Fukujuen Uji Cafe (福寿園 宇治茶亭)
Their uji matcha right here has a bittersweet style. You may stir the tea with a tea whisk to make your personal matcha. From the second flooring, you’ll be able to see the Uji River. You may take pleasure in a soothing cup of tea below the solar.
Kanbayashi Shunmatsu Major Retailer (上林春松本店 直営小売店)
Based 450 years in the past, Uji’s long-established store “Kanbayashi Shunsho Major Retailer”. A 3-minute stroll from Uji Station. The shop has an eat-in area and a courtyard. Heat matcha and sweets are an beautiful mixture! The matcha is robust, however the aftertaste is refreshing. Along with matcha, you may as well buy tea leaves equivalent to gyokuro, sencha, and the acquainted Ayataka within the retailer.
Takumi no Yakata (宇治茶道場 匠の館)
About 3 minutes on foot from Keihan Uji Station. At Ujicha Dojo Takumi no Yakata, a Japanese tea teacher will train you find out how to brew tea. They’ll information you rigorously, so even those that are making tea for the primary time can really feel comfy. They serve the “Uji Matcha [Tonoshima] Set”. With straightforward directions, you’ll be able to benefit from the best matcha.
Takeaway
From its historic roots to its modern-day appreciation, Uji Cha embodies the essence of custom and refinement. Uji tea is greater than only a beverage; it’s a image of concord, respect, and the enduring spirit of expertise. With every sip of Uji Cha, you partake in a practice honed to perfection. Providing not solely a pleasant style but in addition a window into the wealthy tapestry of Japanese heritage.
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