History of green tea in japan & Tea ceremony 日本綠茶...

The history of green tea in japan is long and interesting. Tea first originated in China, but soon after it made its way over to the Islands, it began to change form and become uniquely Japanese.

日本綠茶曆史悠久而有趣。茶最早起源于中國，但很快就傳到了這個島嶼，它開始改變形式，成為獨特的日本茶。

Nowadays, the tea culture and production of Japan has come to rival its mainland counterpart. In this article, we are going to track the history of tea in Japan and see how it has evolved into the drink we know it as today. We will also take a look at japan tea ceremony history, and learn how tea has become such an important part of Japanese culture.

如今，日本的茶文化和茶生産已經可以與中國大陸的茶文化和茶生産相匹敵。在本文中，我們将追蹤日本茶的曆史，看看它是如何演變成我們今天所知的飲料的。我們還将回顧日本茶道的曆史，了解茶是如何成為日本文化中如此重要的一部分的。

ORIGINS, DEVELOPMENTS & HISTORY OF GREEN TEA IN JAPAN

日本綠茶的起源、發展與曆史

japan tea ceremony history 日本茶藝史

Before we talk about the history of green tea in japan, we first have to dive into the history of tea in China. Although Japan has a long and rich history of tea consumption, it is important to note that it was brought over from China. While no one truly knows where the tea plant was first discovered,most agree that the plant first started being used in the Yunnan province of China during the Shang dynasty between 1500-1046 BC.

在我們談論日本綠茶的曆史之前，我們首先要深入了解中國的茶曆史。雖然日本有着悠久而豐富的茶葉消費曆史，但值得注意的是，它是從中國帶來的。雖然沒有人真正知道茶樹最初是在哪裡發現的，但大多數人都同意，這種植物最早在中國雲南省開始使用是在商代，即公元前1500-1046年。

Just like other herbal concoctions of the time, tea leaves were most likely ground up and put into boiling water to be used as a type of medicinal brew. This was more like a soup rather than what we would consider a tea by today's standards. Tea was brought all over China, and it was in the province of Sichuan where it is thought to have first taken the form that we recognize today, without being added to other herbs.

就像當時的其他草藥混合物一樣，茶葉最有可能被磨碎并放入沸水中作為一種藥用沖劑。按照今天的标準，這更像是湯，而不是茶。茶被帶到中國各地，它是在四川省，在那裡它被認為是第一次采取的形式，我們今天承認，沒有添加到其他草藥。

2ND CENTURY BCE - EARLIEST PHYSICAL RECORDS OF TEA CONSUMPTION IN CHINA

公元前2世紀——中國茶葉消費的最早實物記錄

Tea Consumption in China 中國的茶葉消費

The earliest physical records of tea were found as recently as 2016 in the mausoleum of Emperor Jing of Han. This indicates that tea was consumed by the emperors as far back as the 2nd century BCE, with credible written records suggesting it was drunk much earlier.

最早的茶葉實物記錄發現于2016年挖掘開的漢景帝陵。這表明，早在公元前2世紀，皇帝就開始飲用茶，有可靠的書面記錄表明，茶的飲用時間要早得多。

No one knows for sure when tea was first consumed as a stimulant, but in 220AD in a medical text Shi Lun (食論) by Hua Tuo, who stated, 'to drink bitter t'u constantly makes one think better.' This enhanced concentration provided by tea drinking made it very useful to the Chinese monks.

沒有人确切知道茶是什麼時候第一次被用作興奮劑的，但在公元220年的一篇醫學文章《史論》中(食論) 由華佗所說：“飲苦茶常使人思緒更清。”這種通過飲茶來提高注意力的方法對中國僧侶非常有用。

8TH CENTURY - CHINESE MONK EXPORTED TEA TO JAPAN

8世紀的今天，中國僧侶向日本出口茶葉

This is where the history of tea in japan really began. The earliest records of tea consumption in Japan date back to the 8th century.

這就是日本茶的曆史真正開始的地方。日本最早的茶葉消費記錄可以追溯到8世紀。

During this time, the city of Nara was the first permanent capital of Japan, and Chinese teas were consumed by the monks and by the emperor.

在這段時間裡，奈良市是日本的第一個永久首都，中國茶被僧侶和皇帝食用。

It was common for Buddhist monks and diplomats to take trips to China and bring back cultural practices as well as literature and art to share with people in Japan. Tea was one of the practices that made its way from China to Japan.

佛教僧侶和外交官到中國旅行，帶回文化習俗和文學藝術，與日本人民分享，這是很常見的。茶是從中國傳到日本的一種習俗。

The influence of the Buddhist culture 佛教文化的影響

The monks were among the first to consume tea in early Japan, and they found that the tea helped them stay calm and alert during long periods of meditation. We now know that this is due to the combination of caffeine and l-theanine, which is almost unique to the tea plant. The l-theanine stimulates alpha brainwave activity, which are the same brain waves stimulated during meditation.

這些僧侶是日本早期最早喝茶的人之一，他們發現茶有助于他們在長時間的冥想中保持冷靜和警覺。我們現在知道這是由于咖啡因和l-茶氨酸的結合，這幾乎是茶樹所特有的。l-茶氨酸刺激α腦波活動，與冥想時刺激的腦波相同。

12TH CENTURY - MONK EISAI & THE SAMURAI

12世紀-僧侶EISAI和武士

Monk Eisai tea 榮西和尚茶

The history of tea in japan really began to get interesting once the tea started being grown on the islands. Although there are records of tea being consumed in Japan as early as the 8th century, the first record of the plant being cultivated in Japan wasn’t until 1191, when the monk Eisai brought back tea seeds from China and planted them on the grounds of Kozanji temple outside of Kyoto. This temple is in the Toganoo mountains. Toganoo tea was once considered the finest tea in all of Japan, and many only considered the tea real if it was grown in this area.

一旦茶開始在島上種植，日本的茶曆史就開始變得有趣起來。雖然早在8世紀，日本就有茶葉消費的記錄，但日本種植這種植物的第一個記錄是在1191年，當時和尚Eisai從中國帶回了茶籽，并将其種植在京都郊外的Kozanji廟。這座寺廟位于托加諾山脈。Toganoo茶曾被認為是全日本最好的茶，許多人認為隻有在這個地區種植的茶才是真正的茶。

The history of tea in japan began to transition from the temples to the rest of country. In 1211, Eisai wrote the book “kissa yojiki” on the health benefits of tea, and for the first time people other than monks and emperors began to take notice. In 1214, the Eisai introduced tea to the Samurai class. The value of tea to the samurai was originally limited to helping cure their hangovers, but later they accepted it once they embraced the principles of Zen Buddhism. Tea and Zen Buddhism were often intertwined throughout history. Dogen even included notes on serving tea during Buddhist rituals and Muso Soseki even stated that 'tea and Zen are one'.

日本的茶史開始從寺廟向全國其他地方過渡。1211年，艾賽寫了一本關于茶的健康益處的書《基沙yojiki》，這是僧侶和皇帝以外的人第一次開始注意到這一點。1214年，衛材将茶引入武士階層。茶對武士的價值最初僅限于幫助他們治療宿醉，但後來他們接受了禅宗的原則。茶和禅宗在曆史上經常交織在一起。多根甚至在佛教儀式中加入了茶點的注釋，而木素素關甚至說“茶和禅是一體的”。

13TH CENTURY - TEA BECAME A SYMBOL OF STATUS AMONG WARRIORS AND HIGH SOCIETY

十三世紀的今天，茶成為戰士和上流社會地位的象征

japanese samurai 日本武士

Before the development of the modern tea ceremony, tea was seen as an opportunity for the upper classes to showcase their wealth. They held gatherings in opulent tea houses around Kyoto to showcase their exotic tea and teaware.

在現代茶道發展之前，茶被視為上層階級展示财富的機會。他們在京都周圍的富麗堂皇的茶館裡聚會，展示他們異國情調的茶和茶具。

This can be seen in the story of Shogun Ashikaga Yoshimasa, the primary resident of Ginkakuji or 'the silver pavilion' outside of Kyoto. It was here that he hosted tea gatherings of the upper classes to showcase his knowledge of tea and his expensive teaware in a gold plated tea room. It was here that japan tea ceremony history began, but it would need to undergo a radical transformation in order to become what we recognize today.

這可以從東京郊外的“銀亭”金閣寺（Ginkakuji）的主要居民Ashikaga Yoshimasa幕府的故事中看出。正是在這裡，他在一間鍍金茶室裡舉辦了上流社會的茶會，展示他對茶的知識和他昂貴的茶具。日本茶道的曆史就是在這裡開始的，但它需要經曆一場徹底的變革，才能成為我們今天所認識的。

15TH CENTURY - JAPANESE TEA CEREMONY HAD A RADICAL VALUE CHANGE

十五世紀的今天，日本茶道的價值觀發生了根本性的變化

history of tea in japan 日本茶史

There is no person who has contributed more to the japan tea ceremony history more than Sen no Rikyu. Born during the turbulent Sengoku period to a family of merchants, Rikyu set out to make a name for himself during a time of surprisingly high social mobility.

對日本茶道史貢獻最大的人莫過于森。李在動蕩的仙國時期出生于一個商人家庭，在一個社會流動性極高的時期，他開始為自己成名。

At the time, tea gatherings were a way to reinforce power dynamics. Powerful and wealthy people would have others over to show their prestige and sophistication.

當時，茶會是加強權力動态的一種方式。有權勢和富有的人會邀請其他人來展示他們的威望和成熟。

Then Sen no Rikyu came along with a more humble vision for what a tea ceremony should look like. Rather than a gold plated façade, Rikyu advocated for a rustic and small tea house away from the noise of the city. It was here that Rikyu would plan out the purpose and the procedure for the tea ceremony, and leave his mark on the japan tea ceremony history.

然後，千利休對茶道應該是什麼樣子提出了一個更謙遜的看法。理球主張建造一個遠離城市喧嚣的鄉村小茶館，而不是一個鍍金的外牆。正是在這裡，理覺策劃了茶道的目的和程序，并在日本茶道史上留下了自己的印記。

SEN NO RIKYU'S VISION 千利休的願景

The inside of the tearoom is modestly decorated. Each tea ceremony follows a theme, and that theme is simply conveyed through the use of a flower arrangement and a scroll. The theme of today’s tea ceremony is “wood” and the flower arrangement conveys the leaves beginning to fall from the trees.

茶室的内部裝飾得很樸素。每個茶道都有一個主題，而這個主題隻是通過插花和卷軸來傳達的。今天茶道的主題是“木頭”，插花傳達了開始從樹上落下的葉子。

The scroll on the wall expresses the intention of cleansing our hearts before the upcoming winter Season. The theme of “wood” is also conveyed in the objects used in the tea ceremony. Here is an incense holder made from bamboo gathered around Uji. There is also another small object that is used to produce a specific scent in the tea room. The rest of the objects are used for the preparation of the ceremonial matcha.

牆上的卷軸表達了在即将到來的冬季到來之前淨化我們心靈的意圖。茶道中使用的物品也傳達了“木”的主題。這裡有一個香爐，是用收集在烏吉周圍的竹子做成的。還有另一個小物體，用于在茶室中産生特定的氣味。其餘物品用于準備儀式上的抹茶。

17TH CENTURY - THE GOLDEN AGE THE TEA CEREMONY

十七世紀——茶道的黃金時代

Wa (harmony) Wa（和諧）

The first step of the tea ceremony begins not when you walk inside the teahouse, but actually on the path leading up to it. While walking along this path, guests purify their hearts and thoughts and leave their worldly worries behind. In a symbolic gesture, guests also purify their hands and mouth in this water before entering the tea house. This allows them to wash away the dust from the outside world. The guests then wait outside the tea house to quiet their mind before entering. The tea ceremony is built on the philosophy Wa, Kei, Sei, Jaku. Harmony, respect, purity and tranquility. Understanding these principles is a crucial part in understanding japan tea ceremony history.

茶道的第一步不是從你走進茶館開始，而是在通往茶館的路上。走在這條路上，客人們淨化了自己的心靈和思想，把世俗的煩惱抛在了腦後。作為一種象征性的姿态，客人在進入茶館之前也會在這水中淨化他們的手和嘴。這使他們能夠洗去外界的灰塵。然後，客人們在茶館外等待，以便在進入茶館前平靜下來。茶道是建立在Wa、Kei、Sei、Jaku哲學基礎上的。和諧、尊重、純淨和甯靜。理解這些原則是理解日本茶道曆史的關鍵部分。

An example of “wa” or Harmony is shown in the gardens around the tea room. The gardens are to be an extension of the flora surrounding it, living in harmony with nature.

茶室周圍的花園中展示了“wa”或和諧的例子。花園是周圍植物群的延伸，與自然和諧相處。

Kei (respect) Kei（尊重）

The next concept is “Kei” or respect. The guests need to respect all things, regardless of their status or position in life. This is demonstrated at the entrance of the tearoom, where guests crawl through a small door. In order to get through the door, they need to bow. Samurai must bow, emperors must bow and commoners must bow. Once inside the tearoom, all guests are equal, regardless of their status outside.

下一個概念是“Kei”或“尊重”。客人需要尊重一切，不管他們在生活中的地位或地位。這一點在茶室的入口處得到了展示，客人們從茶室的一扇小門爬進來。為了進門，他們需要鞠躬。武士必須鞠躬，皇帝必須鞠躬，平民必須鞠躬。進入茶室後，所有客人都是平等的，無論他們在茶室外的地位如何。

Sei (purity) Sei（純度）

The third concept “Sei” or purity, is demonstrated by the tea master once the guests enter the room. Through a series of refined movements, the teamaster cleans and purifies the utensils used in the ceremony. The concept of “Sei” does not simply refer to physical purity, but also spiritual and mental purity. The guests need to purify their mind of thoughts and worries when entering the tea house. It is only then that they will be able to enjoy something as simple as a bowl of tea in silence.

第三個概念“Sei”或純度，由茶藝師在客人進入房間後演示。通過一系列精細的動作，teamaster清潔和淨化儀式中使用的餐具。“Sei”的概念不僅僅指身體的純淨，還包括精神和精神的純淨。客人進入茶館時，需要淨化他們的思想和憂慮。隻有到那時，他們才能安靜地享受像一碗茶這樣簡單的東西。

Jaku (elegance and tranquility) 雅庫（優雅與甯靜）

Finally, after all three concepts are discovered and embraced, all people in the ceremony can embody “Jaku” or tranquility. This was the vision that Sen no Rikyu had for the tea ceremony, and his teachings still live on, not only inside the tearoom, but outside as well.

最後，在這三個概念被發現并接受之後，儀式中的所有人都可以體現“雅庫”或平靜。這就是森對茶道的願景，他的教誨不僅在茶室裡，而且在茶室外都繼續流傳。

WHAT ARE THE DIFFERENT STEPS OF THE TEA CEREMONY?

茶道的不同步驟是什麼？

To prepare the matcha for the tea ceremony, the host first must prepare the tea whisk and the tea bowl. She pours hot water from the iron pot into the tea bowl to warm it up. Then, she will take the tea whisk and gently soak each side of it. This does two things, first, it heats up the tea bowl so that it does not cool the matcha down too quickly, and it also makes the bamboo whisk more pliable.

為了準備茶道上的抹茶，主人首先必須準備好茶壺和茶碗。她把熱水從鐵鍋裡倒進茶碗裡加熱。然後，她會拿起茶水攪拌器，輕輕地浸泡每一面。這可以做兩件事，首先，它可以加熱茶碗，使抹茶不會冷卻得太快，而且它還可以使竹漿變得更柔韌。

The chasen tea whisk is made out of a single piece of bamboo, with very fine bristles that can break if it is too brittle. That is why she gently moves the whisk through the water first before preparing the tea.

這種茶湯攪拌器是用一根竹子做成的，如果太脆的話，它的鬃毛會很細。這就是為什麼她在準備茶之前先輕輕地把攪拌器在水中移動。

The host then discards the water into a Kensui or waste water bowl.

然後，主人将水丢棄到一個肯水或廢水碗中。

The bowl is then cleaned with a different type of cloth called the Chakin. Once the bowl has been thoroughly cleaned, it is time to add the matcha. The host adds two large scoops of matcha into the bowl. In this case, the host is preparing Usucha, a normal matcha but she may also use more matcha and less water to create a powerful Koicha, or thick matcha.

然後用另一種叫做Chakin的布清潔碗。碗徹底清潔後，是時候添加抹茶了。主人往碗裡放了兩大勺抹茶。在這種情況下，主人正在準備Usucha，一種普通的抹茶，但她也可能使用更多的抹茶和更少的水來創造一個強大的Koicha，或厚抹茶。

Next, water is added to the bowl using the Hishaku. Finally, the host begins the whisking of the matcha. The bamboo whisk is specifically designed to mix the matcha into the water in the perfect way. The whisk also creates small air bubbles in the tea, giving it a smooth and creamy taste. The host starts by scraping off the sides of the bowl, and then moves into a diagonal movement to create a foamy texture.

接下來，使用Hishaku将水添加到碗中。最後，主人開始攪拌抹茶。這種竹制攪拌器是專門為将抹茶以完美的方式混合到水中而設計的。這種攪拌器也會在茶中産生小氣泡，使茶有一種光滑而奶油般的味道。主人從刮去碗的側面開始，然後以對角運動來創建泡沫紋理。

Once the matcha has been prepared, the host presents the bowl to the guest, with the most decorative side facing them. This is a sign of humility and respect, allowing others to enjoy the most beautiful part of the bowl.

準備好抹茶後，主人将碗呈給客人，最具裝飾性的一面朝向客人。這是謙遜和尊重的象征，讓他人享受碗中最美麗的部分。

When the guest is finished with the matcha, they place the bowl on the other section Of the Tatami mat.

客人吃完抹茶後，他們把碗放在榻榻米墊子的另一部分。

THE ESSENTIAL UTENSILS USED IN THE JAPANESE TEA CEREMONY

日本茶道中的必備器具

An important part of understanding japan tea ceremony history is understanding the utensils used in the tea ceremony. Each of these reinforce the principles and purpose of the tea ceremony, so they not only carry practical importance, but symbolic importance as well.

了解日本茶道曆史的一個重要部分是了解茶道中使用的器具。這些都強化了茶道的原則和目的，因此它們不僅具有實際意義，而且具有象征意義。

Chakin 查金

This towel is okay to get wet, which distinguishes it from the Fukusa, which is meant to remain dry during the cleansing of the tea utensils.

這條毛巾可以弄濕，這與福薩不同，福薩的目的是在清潔茶具時保持幹燥。

The chakin is made entirely from hemp and is used by the tea master to clean off the chawan or matcha bowl during the tea ceremony.

茶壺完全由大麻制成，茶藝師在茶道上用它來清理茶碗或抹茶碗。

This purification process emphasizes one of the core principles of the tea ceremony, purity, which makes the chakin an even more important part of the Japanese tea ceremony and the history of green tea in japan.

這種淨化過程強調了茶道的核心原則之一，即純淨，這使得茶道在日本茶道和日本綠茶史上更為重要。

Chasen查森

The chasen or matcha whisk is the probably the utensil that most people will recognize. This is the best tool when it comes to whisking up matcha tea.

chasen或matcha whisk可能是大多數人都會認識的器具。這是攪拌抹茶最好的工具。

It is made out of a single piece of bamboo and it has between 80-100 small bristles that move through the water to aerate the tea.

它是由一片竹子制成的，有80-100根小鬃毛，它們在水中移動，為茶葉充氣。

This creates a nice light green foam on top of the matcha, which can give the tea a smoother and creamier taste and consistency. The chasen matcha whisk has been long interwoven with the history of green tea in Japan.

這會在抹茶上産生一個漂亮的淺綠色泡沫，這可以給茶帶來更平滑、更奶油的味道和一緻性。在日本，茶抹茶威士忌一直與綠茶的曆史交織在一起。

Chashaku 茶勺

The chashaku is specifically designed to be the best spoon for scooping matcha powder and it is a key part of the tea ceremony.

茶壺是專門為舀抹茶粉而設計的最好的勺子，也是茶道的關鍵部分。

The design may seem simple at first glance, but it has a few key features that can make it easier to prepare matcha. First off, it has more of a vertical design, compared to the horizontal design of most kitchen spoons. This makes it easier for the chashaku to scoop out of narrower containers like a matcha tin.

乍一看，這個設計可能看起來很簡單，但它有幾個關鍵特性，可以使matcha的準備工作更容易。首先，與大多數廚房勺子的水平設計相比，它更像是垂直設計。這使得chashaku更容易從較窄的容器（如火柴罐頭）中舀出。

The second key design feature is that the chashaku is a pretty good measurement tool. All you need is two heaping spoonfuls from the chashaku and you will have the perfect amount of powder to create a bowl of matcha tea.

第二個關鍵的設計特點是chashaku是一個非常好的測量工具。你隻需要從茶壺裡舀兩勺茶，你就可以用足量的粉末泡出一碗抹茶。

Chawan 差旺

After the chasen, the chawan or matcha bowl is probably the second most recognizable tool used in the tea ceremony. This may look like an ordinary bowl at first, but just like with the chashaku there are a few key features that help to improve the tea ceremony. First, it has steeper walls, making it easier to whis kup matcha tea without spilling. It also is made out of a thick clay, which helps to convey a sense of importance and it also helps to keep the matcha tea warm as long as it is preheated.

茶碗或火柴碗可能是茶道中第二常見的工具。這可能看起來像一個普通的碗在第一，但就像有chashaku有幾個關鍵功能，有助于改善茶道。首先，它有更陡峭的牆壁，使它更容易惠斯庫普抹茶不灑。它也是由厚厚的粘土制成的，這有助于傳達一種重要的感覺，也有助于使抹茶在預熱時保持溫暖。

Finally, it usually has a beautiful pattern on the side, which is meant to be turned towards the guest to demonstrate one of the core principles of the Japanese tea ceremony. One of the core principles of the Japanese tea ceremony is respect, and this is demonstrated by the guest allowing others to look at the most beautiful side of the chawan as they drink the matcha tea.

最後，它的側面通常有一個美麗的圖案，這意味着要轉向客人，以展示日本茶道的核心原則之一。日本茶道的核心原則之一是尊重，客人在喝抹茶的時候，允許他人看到茶灣最美麗的一面，這就證明了這一點。

Fukusa 福朱

Unlike the Chakin, this towel is meant to remain dry, and it is used to purify the objects used in the tea ceremony like the natsume and the chashaku.

與茶巾不同的是，這種毛巾是用來保持幹燥的，用于淨化茶道中使用的物品，如夏目漱石和茶壺。

This cloth is made out of silk rather than hemp and it is usually kept around the waist of the tea master until it is ready to be unfolded at the start of the tea ceremony.

這種布是用絲綢而不是大麻制成的，通常放在茶師的腰上，直到茶道開始時才展開。

After the tea master is done using the fukusa, she will fold it back up the same way, and place it back on her belt.

茶藝師使用完福薩後，她會用同樣的方法把它折起來，放回腰帶上。

Hishaku 久久

The hishaku is the bamboo ladle used to scoop the water out from the iron pot and into the matcha bowl.

hishaku是一種竹勺，用于将水從鐵鍋中舀出來，然後放入抹茶碗中。

The tea master will fill the hishaku halfway up with water in order to prepare the matcha tea.

茶藝師會在久煞鍋裡加滿半杯水，準備抹茶。

A Hishaku can also be used outside of temples as part of the purification ritual, but these ones tend to be much larger.

作為淨化儀式的一部分，久刹也可以在寺廟外使用，但這些寺廟往往要大得多。

Kama 卡馬

The kama is the iron pot used to heat the water during the tea ceremony. When you walk into the tea room, you may notice a square hole carved out in the tatami mats. This is where the kama or iron pot is nestled inside, and it is lined with a bronze, heat proof material that also contains hot coals at the bottom. These hot coals are how the water is heated throughout the tea ceremony.

茶壺是茶道上用來燒水的鐵鍋。當你走進茶室時，你可能會注意到榻榻米墊子上刻着一個方洞。卡瑪鍋或鐵鍋就在這裡，裡面襯着一層銅質的耐熱材料，底部還含有熱煤。在整個茶道中，這些熱煤是如何加熱水的。

Natsume 夏目漱石

The natsume is also called the “tea caddy” and it is the small container used to transport the matcha powder during the tea ceremony. The matcha powder inside here will usually be presifted, saving the host one more step in the tea ceremony. This is usually made out of lacquered or unprocessed wood and it gets the name because it resembles the jujube fruit which is called natsume in Japanese.

夏目漱石也被稱為“茶壺”，是茶道上用來運輸抹茶粉的小容器。這裡的抹茶粉通常會預先取出，這樣主人就可以在茶道上多走一步。這通常是由塗漆或未經加工的木材制成的，它之所以得名是因為它類似于日本稱為夏目漱石的棗子。

18TH CENTURY - SWITCH TO LEAF TEA 18世紀-改用葉茶

For hundreds of years, Uji was the hub of tea cultivation in early Japan, and it still maintains much of that status today, particularly for matcha. Many tourists come to Uji every year to take part in tea ceremonies at Taihoan tea house, and to visit the many matcha shops between Uji station and Byodoin temple.They also come to learn about the history of green tea in Japan. In the surrounding areas of Ogura and Ujitawara there are also many historical sights to commemorate the invention of Sencha and Gyokuro tea.

幾百年來，Uji一直是日本早期茶葉種植的中心，今天仍然保持着這種地位，尤其是對matcha來說。每年都有許多遊客來烏吉參加太和庵茶館的茶道儀式，還參觀了烏吉車站和拜占庭寺之間的許多火柴店。他們也來了解日本綠茶的曆史。在Ogura和Ujitawara的周圍地區也有許多曆史景點來紀念Sencha和Gyokuro茶的發明。

In the 1500s and 1600s, matcha was the primary way to consume green tea in Japan, but that all changed with the invention of Nagatani Soen. This tea grower in Uji discovered that rather than grinding tea leaves into a powder, they could be steamed, rolled and dried to maintain their flavor for long periods of time. They could then be prepared in a teapot and poured into a glass. This discovery allowed Nagatani Soen to popularize the use of Sencha tea, now by far the most common type of green tea in Japan.

在16世紀和16世紀，抹茶是日本主要的綠茶消費方式，但随着長谷軒的發明，這一切都發生了變化。這位烏吉的茶農發現，與其将茶葉磨成粉末，不如将其蒸、卷、幹，以長時間保持其風味。然後可以在茶壺中制備，然後倒入玻璃杯中。這一發現使長谷梭恩推廣了Sencha茶的使用，Sencha茶目前是日本最常見的綠茶。

The Childhood home of Nagatani Soen is now a popular tourist attraction and a nearby shrine was built to commemorate his discovery of Sencha in 1737. Larger Japanese tea companies fund the upkeep of this shrine, in order to pay their respects to the father of modern Japanese green tea. If you ever get to visit Uji, it may be worth the short trip over to Ujitawara to see this site for yourself.

Nagatani Soen兒時的家現在是一個受歡迎的旅遊景點，附近修建了一座神社，以紀念他在1737年發現Sencha。日本較大的茶業公司出資維護這座神社，以向這位現代日本綠茶之父緻敬。如果你有機會訪問Uji，也許值得你親自去Ujitawara看看這個網站。

19TH INNOVATION AND INDUSTRIALIZATION

十九世紀的創新與産業化

Like most things, the history of tea in japan changed radically during the industrial revolution. An important discovery in the history of Japanese green tea happened at a small site in Ogura. A tea merchant by the name Yamamoto Kahei had traveled around Japan to study tea cultivation and he noticed that certain family farms would cover their tea plants to protect them from the cold. By cutting off the sunlight from the plants, it actually made the tea sweeter. He began to implement this method and in 1841 he created a long shaded tea that developed a green residue during the production process. He named this tea Gyokuro or “Jade Dew”

和大多數事情一樣，日本的茶葉曆史在工業革命期間發生了根本性的變化。日本綠茶曆史上的一個重要發現發生在大村的一個小地方。一位名叫山本嘉惠（Yamamoto Kahei）的茶商曾周遊日本研究茶葉種植，他注意到某些家庭農場會覆蓋他們的茶樹，以保護它們免受寒冷。通過切斷陽光從植物，它實際上使茶更甜。他開始實施這種方法，并在1841年，他創造了一個長期的陰影茶，開發了綠色殘留物在生産過程中。他把這種茶命名為“玉露”

Gyokuro became famous for its trademark sweet and savory flavor, and this sparked a renaissance in the production of Japanese green tea. Farmers now could experiment with different levels of shading, different steaming, rolling and drying techniques to create the wide array of tea varieties we see today.

Gyokuro以其标志性的甜味而聞名，這引發了日本綠茶生産的複興。農民現在可以嘗試不同程度的遮蔭、不同的蒸、滾和幹燥技術，創造出我們今天看到的各種各樣的茶葉品種。

20TH CENTURY 20世紀

history of green tea in japan日本綠茶的曆史

In the early 20th century, another important tea production method was discovered and that was roasting. This practice began in Kyoto and later spread out to all of Japan. By roasting the teas, farmers and producers were able to create a completely unique tasting experience, playing off of these warmer notes of coffee, caramel and chocolate.

20世紀初，另一種重要的茶葉生産方法被發現，那就是烘焙。這種做法始于京都，後來蔓延到日本全國。通過烘焙這些茶，農民和生産者能夠創造出一種完全獨特的品嘗體驗，演奏出咖啡、焦糖和巧克力等溫暖的音符。

Starting in the mid 20th century the tea production process in Japan became more industrialized. The harvesting of the tea could be done by machine, and so could the steaming, rolling and drying. This allows the farmers to produce tea more efficiently with less manual labor. Certain tea factories in Japan are almost completely automated, taking in fresh leaves and moving them through the production with a series of conveyor belts.

從20世紀中期開始，日本的茶葉生産過程變得更加工業化。茶葉的收獲可以用機器來完成，蒸、滾和幹燥也可以用機器來完成。這使得農民可以用更少的體力勞動更有效地生産茶葉。日本的某些茶廠幾乎完全自動化，接收新鮮茶葉，并通過一系列傳送帶将其運送到生産過程中。

MODERN DAY現代

The history of tea in Japan is not over! In modern Japan, the most common way to consume tea is now in bottled form. These ready to drink teas are sold in vending machines on virtually every street corner in Tokyo. They keep the drinks hot in the winter and cool in the summer. Although these teas aren’t anything close to freshly brewed loose leaf tea, these unsweetened bottled teas commonly outsell sugary soft drinks, which is quite an accomplishment. This shows that the love of tea in modern society isn’t going away anytime soon.

日本茶的曆史還沒有結束！在現代日本，最常見的消費方式是瓶裝茶。這些即飲茶在東京幾乎每個街角的自動售貨機上出售。他們在冬天使飲料保持熱，在夏天保持涼爽。雖然這些茶與剛泡好的活葉茶沒有什麼相似之處，但這些不含糖的瓶裝茶的銷量通常超過了含糖軟飲料，這是一個相當大的成就。這表明現代社會對茶的熱愛并不會很快消失。