In the Ogura region of Uji in Kyoto, Shigejyuro Eguchi perfected the method of processing Gyokuro based on the process currently used to process Sencha, invented by Sohen Nagatani in 1738. The tea leaves used for Gyokuro were the same as those used for Tencha. (Tea leaves used for Matcha, before being ground into a fine powder, but after the stems and veins have been removed, are known as Tencha.) On the other hand, the use of tea leaves originated in China over three thousand years ago, and was probably initially used by people only for chewing and eating, similar to how coffee was first used by people eating the beans directly in Ethiopia . Over time, the use of the leaves and buds of the tea tree gradually expanded as people began to use them in cooking and when they were added to boiling water to flavor the tea. water they drank. During the period of the Northern and Southern Dynasties of Wei Jin (220-220 A.D. 589), the popularity of tea drinking soared and tea slowly moved from an article of luxury to a drink commonly consumed by the public, as simple basic drying processes were introduced which increased its availability and allowed the introduction of flavored teas, which helped to alleviate the bitterness. green teas had more