Uji tea (English Wikipedia)

Sōshitsu, Sen (1997). "Tea in the Heian Era". The Japanese Way of Tea: From Its Origins in China to Sen Rikyu. Translated by Morris, V. Dixon. University of Hawaii Press. pp. 47–56. ISBN 978-0-8248-1990-3.
Yasuhiko, Murai (1995). "The Development of Chanoyu: Before Rikyū". In Varley, Paul; Isao, Kumakura (eds.). Tea in Japan: Essays on the History of Chanoyu. Translated by Varley, Paul. University of Hawaii Press. pp. 3–32. ISBN 978-0-8248-1717-6.
Pratt, Edward E. (1999). "The Transformation of Regional Production". Japan's Protoindustrial Elite: The Economic Foundations of the Gōnō. Vol. 179. Harvard University Asia Center. pp. 48–77. doi:10.1163/9781684173273_004. ISBN 978-0-674-47290-7. JSTOR j.ctt1tfj9jj.7. Project MUSE chapter 2592322.

doi.org

Tanaka, Junichi (2012). "Japanese Tea Breeding History and the Future Perspective". Global Tea Breeding. pp. 227–239. doi:10.1007/978-3-642-31878-8_6. ISBN 978-3-642-31877-1.
"Tea Becomes a Beverage for a Wider Market, 1300–1600". A Bowl for a Coin. 2020. pp. 34–72. doi:10.1515/9780824882617-005. ISBN 978-0-8248-8261-7. S2CID 242497351.
Ashardiono, Fitrio (2019). "Application of the Terroir Concept on Traditional Tea Cultivation in Uji Area". Sustainable Solutions for Food Security. pp. 311–329. doi:10.1007/978-3-319-77878-5_16. ISBN 978-3-319-77877-8. S2CID 134434254.
Russell, Joseph A. (April 1940). "The Teas of Uji". Economic Geography. 16 (2): 211–224. doi:10.2307/140983. JSTOR 140983.
Pratt, Edward E. (1999). "The Transformation of Regional Production". Japan's Protoindustrial Elite: The Economic Foundations of the Gōnō. Vol. 179. Harvard University Asia Center. pp. 48–77. doi:10.1163/9781684173273_004. ISBN 978-0-674-47290-7. JSTOR j.ctt1tfj9jj.7. Project MUSE chapter 2592322.
Kumazawa, Kenji; Masuda, Hideki (December 1999). "Identification of Potent Odorants in Japanese Green Tea (Sen-cha)". Journal of Agricultural and Food Chemistry. 47 (12): 5169–5172. doi:10.1021/jf9906782. PMID 10606589.

About Us - JAPANESE GREEN TEA: HIBIKI-AN. (2020). Retrieved from https://www.hibiki-an.com/contents.php/cnID/23
History of Green Tea - JAPANESE GREEN TEA: HIBIKI-AN. (2020). Retrieved from https://www.hibiki-an.com/contents.php/cnID/17

Pratt, Edward E. (1999). "The Transformation of Regional Production". Japan's Protoindustrial Elite: The Economic Foundations of the Gōnō. Vol. 179. Harvard University Asia Center. pp. 48–77. doi:10.1163/9781684173273_004. ISBN 978-0-674-47290-7. JSTOR j.ctt1tfj9jj.7. Project MUSE chapter 2592322.

Russell, Joseph A. (April 1940). "The Teas of Uji". Economic Geography. 16 (2): 211–224. doi:10.2307/140983. JSTOR 140983.
Pratt, Edward E. (1999). "The Transformation of Regional Production". Japan's Protoindustrial Elite: The Economic Foundations of the Gōnō. Vol. 179. Harvard University Asia Center. pp. 48–77. doi:10.1163/9781684173273_004. ISBN 978-0-674-47290-7. JSTOR j.ctt1tfj9jj.7. Project MUSE chapter 2592322.

Caicedo, R. (n.d.). Nagatani Soen: The Inventor of Sencha. Retrieved from https://www.myjapanesegreentea.com/nagatani-soen-the-inventor-of-sencha
Caicedo, R. (n.d.b). Senchado. Retrieved May 22, 2020, from https://www.myjapanesegreentea.com/senchado

Kumazawa, Kenji; Masuda, Hideki (December 1999). "Identification of Potent Odorants in Japanese Green Tea (Sen-cha)". Journal of Agricultural and Food Chemistry. 47 (12): 5169–5172. doi:10.1021/jf9906782. PMID 10606589.

"Tea Becomes a Beverage for a Wider Market, 1300–1600". A Bowl for a Coin. 2020. pp. 34–72. doi:10.1515/9780824882617-005. ISBN 978-0-8248-8261-7. S2CID 242497351.
Ashardiono, Fitrio (2019). "Application of the Terroir Concept on Traditional Tea Cultivation in Uji Area". Sustainable Solutions for Food Security. pp. 311–329. doi:10.1007/978-3-319-77878-5_16. ISBN 978-3-319-77877-8. S2CID 134434254.

Uji-cha tea Hand Knead Tea Production Technique (Uji production method). (n.d.). Retrieved from http://ujicha.kyoto/enpage/seiho/
The Culture and History of Uji Tea. (n.d.). Retrieved May 22, 2020, from http://ujicha.kyoto/enpage/beginning/
About Uji-cha Tea Cultural Landscape. (n.d.). Retrieved May 22, 2020, from http://ujicha.kyoto/enpage/concept/
Chronological Table of History and Development of Uji-cha tea. (n.d.). Retrieved May 22, 2020, from http://ujicha.kyoto/enpage/culture/
Effort toward the Registration. (n.d.). Retrieved May 25, 2020, from http://ujicha.kyoto/enpage/approach/