Hello, this is Goencha.Matcha goes beyond being just a drink; it is a special entity that is packed with Japanese history and culture. We will trace the history of matcha, from the introduction of tea by Zen Master Eisai, to the beginning of Uji tea by Myoe Shonin, and the spirit of the tea ceremony established by Murata Juko and Sen no Rikyu. We will introduce a wide range of information, from the production methods of Uji matcha and the commitment of long-established tea makers, to modern matcha sweets and evolved drinks. We will guide you into the world of matcha that you will encounter in the ancient capital of Kyoto!
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Kyoto and Matcha: An Invitation to History
For over a thousand years, the ancient capital of Kyoto and matcha have fostered a rich culture together. Kyoto has elevated matcha to something more than just a drink, elevating it to a special existence that combines spirituality and aesthetic values, and has made a major contribution to the development of Japanese culture, including the tea ceremony.
Why not open the door to history and discover why Kyoto became the center of matcha culture? The spirit of the tea ceremony lives on in the scenery of historic temples, shrines and tea houses, and the state of mind that has been passed down through the ages. Let's explore the beginning of the story that matcha has woven and its profound charm!
The profound depth of matcha culture nurtured in the ancient capital of Kyoto
Kyoto has always played an important role in Japanese history. Since it was established as the capital of Japan under the name of Heian-kyo, the cultures of the aristocracy, the samurai class, and the townspeople have all intertwined in a complex way to form a unique cultural sphere. As these various cultures intermingled, matcha went from being a hobby of the aristocracy to being cultivated by the samurai class, and finally permeated the lives of ordinary people, and continued to develop while changing in form.
It has a particularly strong connection with Zen Buddhism, and its spiritual significance was further enhanced when matcha came to be used as part of training. The spirit of "ichigo ichie," a moment of mutual understanding between host and guest in the limited space of the teahouse, is the foundation of Kyoto's matcha culture.
The charm of modern Kyoto matcha
Even today, Kyoto remains the center of matcha culture. It is home to high-quality matcha production areas, such as Uji, and many long-established tea shops continue to preserve the traditional taste. In addition to traditional tea ceremony experiences, matcha sweets and a variety of dishes using matcha have been invented, and are widely loved by young generations and tourists from overseas.
Kyoto matcha has been refined beyond the scope of a drink to become something that allows you to taste the history and culture of the ancient capital. Through this epic journey through history, let's delve deeper into the depths of Kyoto matcha and its charm that has been passed down to the present day.
There’s also a Gion Festival design! The tea novelty is “Kyoto Gyokuro’s Goen Tea”
What is Goencha from Kyoto Gyokuro?
" Kyoto Gyokuro no Goencha " is a tea shop that delivers fun tea from Kyoto with the concept of "making tea more fun"! With plans tailored to meet your needs, we make high-quality tea more accessible and exciting to enjoy.
We value the idea that "tea connects people," and we have many products that are perfect for your daily tea time, as well as gifts for special people and corporate novelties. Especially popular as corporate novelties are products that can be customized with original designs or names !
"Thank you," "Congratulations," "I look forward to working with you in the future!"
Why not convey these feelings through a cup of tea?
Here are some recommended novelties that can convey a message! A special tea
packed with feelings. Create a one-of-a-kind tea with an original Goesatsucha design. Custom order
We also recommend the Gion Festival design, which takes place in July in Kyoto and is one of the three biggest festivals in Japan!
The origins of matcha: its introduction to Japan and its establishment in Kyoto
The seeds of matcha brought by Zen Master Eisai
When talking about the history of Japanese matcha, it is essential to mention Zen Master Eisai, who founded the Rinzai sect of Buddhism. Eisai traveled to China (then the Song Dynasty) twice, and introduced the culture of tea to Japan along with the teachings of Buddhism. In particular, on his second trip in 1191, he brought back tea seeds and the methods of making and drinking matcha, marking the beginning of Japanese tea culture.
Eisai wrote a book called "Kissa Yojoki" in which he explained that tea is good for the body and has a calming effect. This book helped tea to spread as something that is not just a drink, but also something that can improve health and the mind. The tea seeds that Eisai brought back from Uji were also important in the later development of Uji tea.
Furthermore, Kenninji Temple, which Eisai built in Kyoto, became one of the bases for the spread of tea cultivation and the custom of drinking tea, and played a major role in laying the foundations of Kyoto's matcha culture.
The foundation of Uji tea laid by Myoe Shonin
The tea seeds that Eisai brought back were passed on to the monk Myoe of Kosanji Temple. Myoe planted the seeds in Toganoo, Kyoto, and established a solid method of tea cultivation. The tea grown here was called "honcha" and became known for its very high quality.
Furthermore, Myoe Shonin searched for land suitable for cultivating tea and spread tea seeds to Uji. Uji was the perfect place for growing tea, with clean water and a climate with a lot of fog. Under Myoe Shonin's teachings, tea production in Uji began in earnest, and it soon became widely known as "Uji tea."
Due to its delicious taste and high quality, Uji tea is loved by many people and has been a major driving force behind the development of Kyoto as the center of matcha culture.
| person | Major Achievements | Related Destinations |
|---|---|---|
| Zen Master Eisai | Tea seeds and tea-drinking methods introduced from China | Kenninji Temple (Kyoto) |
| Myoe Shonin | Establishment of tea cultivation techniques and spread of tea to Uji | Takaosan-ji Temple (Kyoto), Uji (Kyoto) |
Kyoto’s matcha culture developed alongside Zen Buddhism
Matcha, which was introduced to Japan by Zen Master Eisai, first spread around Zen temples. In Zen training, tea was considered a very important drink to wake one up and calm the mind to concentrate. The custom of drinking matcha during breaks in "zazen," a sitting meditation session, or during "sarei," was born, and tea became deeply connected to the Zen way of thinking.
Many Zen temples were built in Kyoto, and these temples became places where matcha culture spread. Tea was also cultivated at Kenninji Temple and Kosanji Temple, and preparing and drinking matcha within the temples became a daily routine. As a result, matcha spread not only among monks, but also among the nobles and samurai who visited the temples. As they enjoyed matcha at the temples, they learned how to drink it and the mindset required, and it gradually took root as an important part of culture among those of higher status.
In this way, Kyoto's matcha culture was nurtured alongside Zen temples, and its foundations were established.
The establishment of the tea ceremony and the rise of Kyoto’s matcha culture
In Japan, matcha is not just a drink, but has developed into the "tea ceremony" that values the heart. Here, we will introduce in detail the period when this "tea ceremony" was perfected and Kyoto flourished as its center.
From Murata Juko to Sen no Rikyu: The Perfection of the Tea Ceremony
In the middle of the Muromachi period, the Zen monk Murata Juko created the idea of "wabicha," a tea ceremony that found beauty in simplicity, as opposed to the glamorous tea ceremony style that had existed up until that point. This was a new way of enjoying tea that combined the teachings of Zen with the uniquely Japanese way of feeling beauty.
Juko's ideas were further developed by his disciple Takeno Jōō, and his ideas began to be incorporated into the construction of tea rooms and the selection of utensils.
The person who inherited these teachings was Sen no Rikyu, a very important figure in the history of the tea ceremony. Rikyu perfected tea ceremony as a path during the Azuchi-Momoyama period. He thoroughly valued the spirit of "wabi-sabi" and elevated the enjoyment of tea from simply eating and drinking to a time to clear one's mind and to the level of art.
Sen no Rikyu's world of tea spread to many people, not just samurai and the wealthy, but also townspeople and others, and Kyoto developed greatly as the center of tea ceremony culture.
Toyotomi Hideyoshi and the Golden Tea House: Power and Matcha
The Azuchi-Momoyama period was a time of great change in Japan as it moved from an age of war to peace, and tea culture was also greatly influenced by this.
Toyotomi Hideyoshi, who unified Japan, wanted to use tea culture in politics as well. He used matcha as a symbol of his power and wealth. Hideyoshi kept Sen no Rikyu by his side and frequently held tea ceremonies. The most famous was the Kitano Oocha no Yu, held at Kitano Tenmangu Shrine in Kyoto in 1587. This tea ceremony was very rare at the time, as anyone could participate, regardless of social status. This was the start of matcha culture spreading to the common people.
Also, the "Golden Teahouse" symbolizes Hideyoshi's power. This teahouse was a very luxurious space, decorated with gold from the utensils to the walls. This was contrary to Rikyu's ideas of valuing simplicity, but it shows that the most powerful person at the time was deeply involved with matcha. Thus, the value of matcha increased even more.
The development of matcha in Kyoto during the Edo period
During the Edo period, matcha culture spread not only among samurai but also among aristocrats and townspeople. Various schools of tea were born. The three Sen schools, Omotesenke, Urasenke, and Mushanokojisenke, which are descended from Sen no Rikyu's children and disciples, are still active in Kyoto today. Each school continues to convey the important spirit and etiquette of the tea ceremony to the present day.
During this period, the making of tea utensils also flourished. "Kyoto ware" and "Kyoto lacquerware" made in Kyoto were refined along with the tea ceremony, and are still highly valued today. Uji matcha also continued to boast high popularity, and the methods of making and growing tea continued to improve. A new type of tea, Gyokuro, was also born, and Kyoto continued to flourish as the center of Japan's matcha culture.
In this way, the matcha culture of the Edo period went beyond just drinking tea and became deeply connected to various arts such as teahouses, gardens, utensils, paintings, and calligraphy. Matcha became an important part of the culture that cultivated the beauty and spirit unique to Japan.
The traditions and techniques that support Kyoto’s matcha
The reason why Kyoto matcha has the delicious taste and high quality that it is known for around the world is due to a special method of making it that has been developed over hundreds of years and the efforts of the artisans who continue to preserve that method. Here, we will introduce in an easy-to-understand manner the method of making matcha that has been handed down in Uji and how long-established shops continue to maintain that quality.
The special features of Uji matcha: its manufacturing method and characteristics
The main features of Uji matcha are its soft, spreading fragrance, mellow taste, and eye-catching, beautiful green color. These delicious flavors and beauty are the result of the unique cultivation and production methods that are unique to Uji and are rarely seen in other regions.
Cultivation under cover (cover cultivation)
The tea leaves that are the basis of matcha are grown in a way that blocks out sunlight for a while before harvesting by covering the fields. This means that the leaves are not exposed to much light, resulting in more theanine and other ingredients that give the tea its umami flavor. On the other hand, less catechin, the source of bitterness, is produced, resulting in a gentler, mellower flavor. This method of growing also creates the rich, "covered aroma" that is unique to matcha.
Processing into Tencha
The covered tea leaves are steamed immediately after harvesting and then dried without being rolled like regular tea. Tea leaves made in this way are called "tencha." By not rolling the leaves, the leaves do not lose their shape and the original flavor and aroma are well preserved. In addition, the fine cells of the leaves are less likely to break, so the beautiful green color and flavor unique to matcha are maintained.
Stone-ground finishing
The dried "tencha" is ground slowly and carefully using a stone mill. This process is carried out very slowly, so the tea leaves are not overheated and the flavor and color are not destroyed. The powder thus produced is very fine and has a smooth texture. This stone mill grinding is an important finishing process that creates the gentle texture of matcha and the deep flavor that fills the mouth.
The taste of Kyoto matcha preserved by a long-established store
The deliciousness of Kyoto matcha is not only due to the way it is made, but also to the wisdom and skills of long-established tea masters who pay close attention to every step, from selecting the tea leaves to blending and maintaining quality.
The tea master's discerning eye and blending techniques
The tea masters at long-established tea shops use their years of experience and refined senses to select the best tea leaves from the many tea leaves collected from all over the country. Then, by blending different types and tea leaves from different regions in the perfect ratio, they create matcha with the same quality and flavor every year, or even better. This blending technique is a secret passed down from generation to generation at each long-established tea shop, and is the main reason why Kyoto matcha has such a wide variety of flavors.
Thorough quality control and tradition
Long-established tea shops carefully manage the quality of the tea leaves, from growing them to harvesting, processing them, and turning them into tea. They pay close attention to every step of the process, carefully adjusting the temperature and humidity, making sure no foreign objects get in, and checking the taste. They also cherish the traditional methods of tea making and tea culture, and pass them on to the next generation, which is an important part of their job. It is these efforts and feelings that protect the special value of Kyoto matcha.
A trip to experience the history and culture of matcha in the ancient capital
In Kyoto, a city steeped in history and tradition, experiencing the profound charm of matcha is more than just a tourist experience; it is a special experience. Experience the history and culture of this ancient capital as you explore the city.
Taste matcha at historic temples and shrines
At many of Kyoto's temples and shrines, you can enjoy a leisurely cup of matcha tea while admiring the beautiful gardens or in a historic teahouse. This is an important experience that allows you to get up close and personal with the culture of matcha, which was nurtured alongside Zen Buddhism.
| Shrines and temples | Characteristics and attractions of matcha experience |
|---|---|
| Byodoin Temple Phoenix Hall - Fujika Tea House - | In the solemn atmosphere of this World Heritage Site, you can enjoy matcha while deeply immersing yourself in the traditions of Uji tea. |
| Kodaiji Temple - Entoku-in Temple - | This is the place where Toyotomi Hideyoshi's wife, Nene, spent her later years, and you can enjoy matcha in a quiet space while looking out at the beautiful garden. |
| Hosen-in Temple | Enjoying matcha green tea while gazing at the "Framed Garden" (Bankan Garden) is a special experience. The word "Bankan" means "hard to leave." |
Photo/Source: Hosen-in Temple Official Website
In this historic space, you can feel the history and culture of this ancient capital in the taste of your cup of matcha. Close your eyes and let the aroma of the tea take your mind off the timeless scenery of Kyoto.
Experience Kyoto’s matcha culture through a tea ceremony experience
The tea ceremony is not just about making matcha tea, but also about treating guests with care, feeling the changing of the seasons, and taking time to relax. In Kyoto, you can experience the spirit of tea ceremony in a variety of ways, from casual experiences that even beginners can enjoy, to full-scale lessons.
| Experience Type | Features and experiences |
|---|---|
| Tourist Experiences | You can learn the basics and etiquette of tea ceremony in a short time and experience making matcha yourself. It is the perfect introduction to the tea ceremony. |
| Authentic tea ceremony class | For those who want to learn more about the spirit and history of the tea ceremony and the heart-to-heart exchange between host and guest. There are also places where you can experience it in kimono. |
The tea ceremony experience is not just about drinking matcha, but also about experiencing the Japanese spirit of "omotenashi" (hospitality) and appreciating the changing of the seasons. You can spend a heartwarming moment while cherishing each encounter, a "ichigo ichie" (a once-in-a-lifetime encounter).
Matcha sweets and the new appeal of Kyoto’s matcha
In addition to enjoying matcha in traditional ways, various sweets made with matcha are also gaining popularity in Kyoto today. With its ancient tea culture as a backdrop, sophisticated matcha sweets are highly regarded not only in Japan but also by people overseas.
Matcha sweets made by long-established tea shops are full of careful craftsmanship and ingenuity, spreading new ways to enjoy matcha. Kyoto's matcha culture, which cherishes old traditions while always challenging itself with new things, offers a variety of enjoyment to visitors.
A trip to Kyoto to experience the history and culture of matcha is a special experience that allows you to feel the deep charm of the ancient capital using all five senses. From traditional tea ceremonies to modern matcha sweets and evolved drinks, try enjoying a matcha experience unique to Kyoto in your own style.
Goencha's Takoyakushi branch is currently running a tea stand where you can enjoy matcha from Uji, helping you forget the heat of summer. Please come and try the cool and refreshing matcha drink!
Kyoto Matcha Beer
A matcha beer where the rich aroma and bitter taste of Uji matcha is perfectly matched with ice-cold beer. You can enjoy a refreshing feeling that is perfect for a hot summer day. Made with carefully selected Uji matcha and carefully crafted using an original recipe. The bitterness of the beer and the bitter taste of the matcha are perfectly balanced, with a surprisingly mellow aftertaste. It is a special taste that you will never forget once you have tried it. (¥1,000 including tax)
Matcha latte
is a deep flavor that harmonizes the rich flavor of matcha with the mellowness of milk. A cold matcha latte is a blissful drink that will help you beat the summer heat. Of course, you can also have it hot. The contrast between the bright green of the matcha and the white of the milk is beautiful, and it looks great on social media. (¥700 including tax)
At Goencha
Takoyakushi, we carefully prepare and serve matcha on the spot. We serve it hot or iced! We cherish creating relaxing moments and building relationships with our customers. Please enjoy the taste of authentic Uji matcha! (¥1,800 including tax / ¥1,500 including tax for takeaway)
summary
Kyoto's matcha began with tea seeds brought back by Zen Master Eisai, and Myoe Shonin built the foundation for tea-making in Uji, and it spread along with Zen Buddhism. Later, Murata Juko and Sen no Rikyu shaped it into the tea ceremony, and during the time of Toyotomi Hideyoshi, it spread to people in power. Throughout the Edo period, Kyoto's unique tea culture was nurtured. The way Uji matcha is made and the traditions of long-established tea shops are proof of this long history. Taste matcha in Kyoto, enjoy a tea ceremony experience and sweets, and experience its deep history and culture up close. Kyoto's matcha goes beyond the boundaries of a drink and is an important cultural heritage that embodies the beauty and heart of Japan.
