The Japanese learned how to make tea from the Chinese a thousand years ago...now you guys are saying radioactive Japanese teas are safer than the Chinese one
(I'm no Chinese)
Way of making Sencha, I don't know who invented..but if you talk about steamed greens, China's En Shi Yu Lu is the one. Also there's Jing Shan Cha from Zhejiang province (very hard to find). Korean greens are basically pan-fried, so follows that of Chinese style.
In Korea, coffee replaced tea drinking for as long as I can remember, but still expensive because the very teas are drunk by heavy followers of Buddhists and old people. The development of Korean tea is on-the-go, Korean tea drinkers and producers are very aware of little proportion in the market compared to Chinese & Japanese ones.
Korea once was the most tea drinking nation a thousand years ago, before confucius kingdom called Chosun was founded, during (and up to now) that period, the tea tradition had been kept by buddhists and exiled scholars near Mt. Jiri