Japanese Tea History Timeline

Kamakura Period (1185–1333)	1241 Zen monk Shoichi Kokushi returned from China and planted tea seeds in Ashikubo. 1267 Daiō Kokushi brought back tea books and utensils from the Song dynasty.
Azuchi– Momoyama Period (1573–1600)	1585 Sen no Sōeki (Sen no Rikyu) deepened the tea ceremony and was granted the name “Rikyu.” 1587 Toyotomi Hideyoshi held the Grand Kitano tea Ceremony. 1593 Ōhashi Ukontarō of Ikumi offered tea to the Suruga magistrate.
Edo Period (1603–1868)	1623 Tokugawa Ieyasu built the tea Jar Residence at Dainichi Pass. Around1623 Tea wholesalers appeared in Suruga. 1685 Tea from Ashikubo was presented to Edo. 1694 Matsuo Bashō wrote a haiku about tea fragrance in Suruga. 1738 Nagatani Sōen developed steamed sencha processing. 1835 Yamamoto Kahei invented the gyokuro method. 1837 Sakamoto Tōkichi introduced Uji’ s sencha method. 1859 180 tons of tea were exported with the opening of Yokohama Port.
Meiji Period (1868–1912)	1869 Former Tokugawa retainers began cultivating Makinohara. 1898 Makinohara tea fields expanded. 1906 Direct tea exports began from Shimizu Port. 1908 Sugiyama Hikosaburō selected the “Yabukita” tea cultivar. 1908 Tea Department of the Shizuoka Agricultural Station established.
Taishō Period (1912–1926)	1920 National tea Research Station opened in Makinohara. 1924 High vitamin C content in green tea announced.
Shōwa Period (1926–1989)	1956 "Tea Auction in Shizuoka" established. Around1960 Deep-steamed tea (fukamushi-cha) developed.
Heisei Period (1989–2019)	2001 The first World O-CHA Festival held. 2011 ISO issued the standard “Definition and Basic Requirements for Green tea.”
Reiwa Period (2019– )	2019 The United Nations declared May 21 as International tea Day.