During the Song Dynasty, Green Tea was considered a medicine and was ground into a powder before being brewed. Zen Buddhists and Chinese methods of preparation were brought to Japan in 1191 by the Japanese monk Eisai. When new shoots on the tea bush have two or three leaves they are shaded for two to three weeks like gyokuro. The leaves are dried after being steamed but not rolled. During the drying, the stems are removed before the leaves are ground into powder in a special stone mill.