History of tea war on China was one of Britain's tactics, it also began to explore, then executed, a plan to use India for growing tea. After tea plants were smuggled out of China, plantations were established in areas such as Darjeeling, Assam, and Ceylon. As an attempt to circumvent its dependence on Chinese tea, the East India Company sent Scottish botanist Robert Fortune to China to purchase and bring out of China tea plants, which were then taken to India, although it was the discovery of native varieties of tea plant in India which proved more important for the development of production
Sayama tea of tea was interrupted by war during the Sengoku period. Widespread tea growing restarted in the Mid-Edo period. In 1802, a technique called , first steaming and then roasting on the surface of washi was invented by , , and , based on the Uji roasting technique, which was deemed the best method in Japan at that time. This led to the revival of tea production in the region. In 1819 (Bunsei 2), tea leaves produced in this method started to be shipped to Edo in large amounts, receiving good reputations. After the Meiji Restoration, tea became one of the