Tea

History of Tea:
The first reference to tea in Japan appears in records of the Nara period (646－794), where it is referred to as "Gyocha no Gi ". It may be assumed tea was known and enjoyed already at that time. In the early Heian period (794－1185), the Buddhist monks Saicho (767－822) and Kukai (774－835) went to China to study, and they brought tea with them back to Japan where it soon became popular at the court (in about 805). It is believed that cultivation of tea in Japan began around that time. This tea was know as Mochicha (Dancha) and prepared by putting scrapings from a hard-pressed block of tea leaves into boiling water, as prescribed in the "Ch'a Ching". More >

Kinds of Teas:
All teas, whether they are green, black or of the so-called oolong type are made from the same plant, Camellia sinensis. The difference between these types of teas depends on whether they have been fermented or not, and if the former is the case, how much they have been fermented. Green teas are not fermented. More >

Effects of tea:
At the end of the 12th century, the Zen monk Eisai, who brought Zen Buddhism and tea to Japan, wrote a book on tea, ‘Kissa Yojoki’, in which he said ‘Tea is the elixir of life and the magic key to longevity.’ Originally tea was considered an important preventive and curative medicine. In the powdered form, Matcha, the tea is not just a brewed extract, but the whole leaf is consumed and so all components are absorbed and giving the full effect. More >

Brewing Matcha:
Link to preparing Matcha.

Brewing Gyokuro:
Link to preparing Gyokuro.

Brewing Sencha:
Link to preparing Sencha.

About Water:
Next to the quality and freshness of the tea itself the most important factor is the water. Always use fresh and very soft water. Hard water with much calcium is not suitable for tea.