page_title: Uji tea
section_title: Matcha
hierarchical_section_title: Uji tea / Main Types of Uji Tea / Matcha
caption_attribution_description: Deutsch: Matcha, ein zu feinstem Pulver gemahlener grüner Tee. Bei der Verwendung des Fotos muss die Quelle www.koumei-matcha.de angegeben werden.English: Matcha, a fine powdered green tea. Credit www.koumei-matcha.de when using this picture.Français&#160;: Matcha, un thé vert en poudre bien. Crédit www.koumei-matcha.de lors de l'utilisation de cette image.Nederlands: Matcha, een fijne bepoederde groene thee. Credit www.koumei-matcha.de bij het gebruik van dit beeld.Español: Matcha, un té verde en polvo fino. Crédito www.koumei-matcha.de al utilizar esta imagen.
context_page_description: Uji tea is a common name for all Japanese green tea produced from Uji, Kyoto. The 3 main types of Uji tea are Matcha, Sencha and Gyokuro. Japanese tea is originated from the Tang Dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak. When tea seeds were introduced to Japan, they were first planted at Toganoo. These seeds were later spread in Uji, which became the site to produce the highest quality of tea leaf in Japan.
  Uji has witnessed the diversification of green tea. Beginning from the high-grade matcha, which was only accessible by the nobles, Sencha was invented in the 18th century to fulfil the need of common people. The combination of these two tea production techniques produced gyokuro. The increasing popularity of Uji tea is deeply connected with the successful of tea ceremonies, including Tōcha, Chanoyu and Senchadō.
context_section_description: Matcha (high-grade tea) is the most widely known type of Japanese tea.  The first batch of matcha powder was known to be produced from Uji in the 16th century by the Ōishita Saibai method. It is renowned for its use in the tea ceremony, Chanoyu by Sen no Rikyu.  Matcha which presents a darker colour has a greater taste of astringency. 
  Matcha is planted with a special shading method called Ōishita Saibai.  The processing of matcha requires the removal of leaf vein and fine stems.  This allows matcha to be completely soluble in water in its powdered form.
caption: Matcha
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