Why Uji gyokuro is special

Uji Gyokuro  is characterized by its fine yellow-green color, rich aroma and mellow sweet flavor.

Gyokuro from Uji is special

Gyokuro tea plants are grown in the shade for about three weeks before picking. After the buds are picked, they are steamed, dried and
carefully kneaded. 
This gives gyokuro a unique, slightly sweet taste.

Uji not only has natural conditions favorable to tea growing, but is conveniently located near Kyoto, the cultural center of Japan.

Kyoto is a great influence on tea being popularized in Japan since it was the center for politics, culture, art, and cuisine.

Uji river water source for gyokuro cultivation

Uji River in autumn.

Uji gyokuro in teapot
Uji Tezumi Gyokuro

Gyokuro production originated in Uji

Excellent climate and ideal conditions make Uji famous for cultivating the finest gyokuro!

Shading from sunlight began in Uji and Kyoto in the 16th Century. The "Tana" technique originated in the Uji/Kyoto region.

Centuries of experience and tradition make this region very special for green tea connoisseurs.

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