Tea was introduced to Japan by Buddhist monks, who brought back seeds from tea plants collected on their journeys to Tang Dynasty China. Japan produces green tea exclusively including green tea with 80% of sencha. The gardens of Uji and Kyushu are among the most famous. To obtain dark green leaves which are rich in chlorophyll, the gardens are shaded a few weeks before the harvest. It is in these gardens that the tea that will be used to produce the radiant gyokuro and delicious matcha tea, which is crushed to the consistency of flour and used during the highly codifiedtea ceremony still taught today in tea academies.