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Uji
Location: Uji, Japan
Facts: Located just outside of Kyoto
Tea Grown at: Uji Mountains
Background:
The first taste of
tea came to Japan via Buddhist monks around 700 A.D. from China.
Enjoyed as a powdered, stone milled tea called Matcha, this tradition
continued to this day even though Matcha is no longer popular in
China. Whole leaf teas were further introduced to Japan around
the 1800s by another set of travelling Buddhist monks. Tea is
inextricably linked to Buddhism, and various Chanoyu or Tea Ceremony
schools began to appear, and still one of the most distinguished
cultures of Japan today.
Uji is hailed as the
most premium of tea growing regions, even though its relatively small
area limits any sufficient commercial quantity. Located outside of the
Zen temples of Kyoto, most teas grown in Uji are most prestigious and
prized for the service of the temples and Chanoyu schools.
Featured Teas:
Matcha, Sencha, Gyokuro, Genmaicha
Taste Notes:
Matcha: Whisked into a foaming bowl of bittersweet, jade green steep, initially grassy and finishes with a slight edge.
Sencha: Grassy, with a rich meal, buttery taste
Gyokuro: Sweet, with a dewey, buttery complexity
Genmaicha: The aroma of popped rice provides a pleasant combination with the slight edge of Sencha.
Featured Grower:
Mr. Shimooka>>
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