Initially, Japanese green tea originated from China. It was initially developed there at some point around the ninth century. It came to Japan by Japanese Buddhist priests who concentrated in China. They found out about Japanese society and found green tea. They brought it once again from China. Once in Japan, this tea was utilized as medication in Buddhist layouts. It was utilized for priests and blue-bloods. In the long run, the Samurai began to drink the tea.
A couple of hundreds of years after the fact, green tea seeds were brought from China into Japan. Up to that point it was normally imported. At the point when it was imported it was over the top expensive, along these lines the explanation it was just utilized by the affluent. When the seeds entered Japan, individuals started to develop and develop them. When the general population began drinking the tea routinely, the medical advantages of the tea turned out to be all the more broadly known. In Japan it was utilized to keep up wellbeing and to keep up weight reduction.
In China, the tea was developed in the shade, at that point streamed, ground, and dried into a powder. By the fifteenth century, green tea was generally devoured in Japan by the Japanese public. Today, Japanese Tea is the also biggest tea exporter on the planet. Today, Japan produces both free leaf and powdered types of green tea. Tea is generally developed in Uji, Shizouka, Kagoshima locales and Kyoto Prefectures. Uji, only south of Kyoto, is the most well known tea-developing district in Japan. Despite the fact that it creates just 4 percent of Japan’s tea, the greater part of the best teas originate from this district. There are three principle types delivered in Japan: Gyokuro, Sencha and Matcha.
Gyokuro or Jade Dew is known to be the best quality green hojicha latte tea in Japan, consequently sold at most significant expense. Tea shrubberies that are intended to create Gyokuro are held under 90 percent concealed conditions for half a month prior to gathering. Along these lines, development of leaves is moderate and they go to more obscure shade of green. These developing conditions support the creation of Theanine in the leaves. Just the unsteady buds are utilized to deliver the best Gyokuro. Both these realities are the explanations for the sensitive sweet taste of Gyokuro, which other green teas typically do not have.