Illustrations of Uji Tea Production Painting by Sait? Motonari ???? Japanese Preface by Monk Nind? S?en ???? Japanese 1803 This folding album was originally created as handscroll, about a foot tall and over fifty feet long, capturing in remarkable detail every stage of production of deluxe green tea in Uji, near Kyoto. The imagery starts in the early spring and charts each stage of growing, harvesting, culling the best leaves, and drying of the tea leaves. The final scene shows a group of men enjoying bowls of tea. Even to this day, Uji is famous for its variety of teas used for both tea cerem

Illustrations of Uji Tea Production Painting by Sait? Motonari ???? Japanese Preface by Monk Nind? S?en ???? Japanese 1803 This folding album was originally created as handscroll, about a foot tall and over fifty feet long, capturing in remarkable detail every stage of production of deluxe green tea in Uji, near Kyoto. The imagery starts in the early spring and charts each stage of growing, harvesting, culling the best leaves, and drying of the tea leaves. The final scene shows a group of men enjoying bowls of tea. Even to this day, Uji is famous for its variety of teas used for both tea ceremony and everyday imbibing. As early as the thirteenth century, by which time the consumption of tea was becoming more common in Japan, tea growers discovered that the quality of the soil as well as the local climate in Uji made for ideal conditions for tea cultivation. The various types of tea enjoyed in Japan since medieval times, whether matcha¸ sencha, ?roncha (Oolong tea), bancha, h?jicha (roasted tea), genmaicha (brown rice tea), gyokuro (deluxe shade-grown green tea) are all made from the same Camellia Sinensus plant, though various subspecies have been cultivated over the years. The variations in taste, appearance, and texture depends on what time of year the leaves are harvested, whether they are fermented or not, and then how they are dried and is known about the painter, identified in the Preface as Sait? Motonari ???? (pronunciation unsure) except that he lived in Uji. A single-page preface to the scroll in literary Chinese was boldly brushed by the monk Nind? S?en ????of Daitokuji Temple in Murasakino, Kyoto. S?en was the fourteenth head abbot of H?shun’in, ??? a subtemple in the northern precincts of Daitokuji, and a noted practitioner of wabicha tea ceremony. He notes that he is a friend of Sait? Motonari, the painter of this handscroll. S?en notes that the special quality of tea produced in Uji is due to the way the tea bushes are shaded whil

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