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The Difference between Japanese and Chinese Tea

When manufacturing tea, it is essential to stop the fermentation of the leaves by heating them.

During the Ming dynasty (1368-1644) in China, this came to be done by heating the leaves in iron vessels. This new process was introduced to Japan in the seventeenth century.

However, a Japanese tea producer who lived in Uji near Kyoto in the first half of the eighteenth century improved this process. He started steaming tea leaves first and then heating them carefully.  This way of processing tea created the green tea that is so familiar in Japan today.

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