우지차 (Korean Wikipedia)

Celdran, D. (2018, November 13). Japan's way of tea is a lesson in rituals and emptying oneself. Retrieved from https://news.abs-cbn.com/ancx/food-drink/features/11/13/18/the-way-of-tea

airkitchen.me (Global: low place; Korean: low place)

The 5 Best Tea Ceremony Experiences in Uji. (2020, January 20). Retrieved May 24, 2020, from https://airkitchen.me/blog/?p=3142

Tanaka, J. (2012). Japanese Tea Breeding History and the Future Perspective. In Global Tea Breeding (pp. 227–239). Berlin: Springer. doi: https://doi.org/10.1007/978-3-642-31878-8_6

Yasuhiko, M. (1989). The Development of Chanoyu. In Tea in Japan: Essays on the History of Chanoyu (pp. 3–32). Honolulu: University of Hawaii Press. Retrieved from https://books.google.com.au/books?id=O8MjO6U62xgC&printsec=frontcover#v=onepage&q&f=false
Heiss, M. L., & Heiss, R. J. (2011). The story of tea: a cultural history and drinking guide. Berkeley: Ten Speed Press. Retrieved from https://books.google.com.au/books?id=gxCBfNmnvFEC&printsec=frontcover#v=onepage&q&f=false
Ashardiono, F. (2019). Application of the Terroir Concept on Traditional Tea Cultivation in Uji Area. In Sustainable Solutions for Food Security: Combating Climate Change by Adaptation (pp. 311–328). Cham: Springer. Retrieved from https://books.google.com.au/books?id=HVmEDwAAQBAJ&printsec=frontcover#v=onepage&q&f=false
Pratt, E. E. (2020). The Transformation of Regional Production. In Japan's protoindustrial elite: The economic foundations of the Gônô (pp. 60-61). BRILL. Retrieved 2020, from https://books.google.com.au/books?id=6qPaDwAAQBAJ&printsec=frontcover#v=onepage&q&f=false
Tokunaga, M., & Pettigrew, J. (2004). New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts. Bunkyo: Kodansha International. Retrieved from https://books.google.com.au/books?id=NSrzuv2ZkkIC&printsec=frontcover#v=onepage&q&f=false

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

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

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/

Farris, W. W. (2019). Tea Becomes a Beverage for a Wider Market, 1300–1600. In A bowl for a coin: A commodity history of Japanese tea (pp. 59-70). Honolulu, Hawaii: University of Hawaiʻi Press. Retrieved 2020, from https://unglueit-files.s3.amazonaws.com/ebf/83812fddc4934414a9644bd7cdb2667e.pdf.

Sōshitsu XV, S., & Morris, V. D. (1997). Tea in the Heian Era. In The Japanese Way of Tea : From Its Origins in China to Sen Rikyu (pp. 47–56). Honolulu: University of Hawaii Press. Retrieved from https://ebookcentral-proquest-com.ezproxy1.library.usyd.edu.au^{[깨진 링크(과거 내용 찾기)]}

Sōshitsu XV, S., & Morris, V. D. (1997). Tea in the Heian Era. In The Japanese Way of Tea : From Its Origins in China to Sen Rikyu (pp. 47–56). Honolulu: University of Hawaii Press. Retrieved from https://ebookcentral-proquest-com.ezproxy1.library.usyd.edu.au^{[깨진 링크(과거 내용 찾기)]}