Uji Shade-Grown Teas are Special

From harvesting to your cup, Uji tea leaves are subjected to an extensive and delicate process.

The Finest Green Tea & Matcha from Uji!

Gyokuro is characterized by its fine yellow-green color, rich aroma, and mellow sweet flavor. The finest leaves are hand-picked.

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.

The Uji/Kyoto fields have favorable natural conditions. Rich soil, hot sunny summers, cold winters, and frequently misty in the early morning hours.

Uji is the premier region for shade-grown tea. Gyokuro, Kabusecha, and Matcha. The cultivars have many generations of experience!

Netto Gyokuro Leaves
Netto Gyokuro

Aged for mellowness. The leaves are fine-drawn to make the finished tea accommodate hotter temperatures.

A delicious autumn and winter tea. It makes an excellent iced tea during the summer. Wonderful all year round!

Uji gyokuro in teapot
Uji Tezumi Gyokuro

The finest gyokuro from Uji. Delicate, brew at  about 60 degrees Centigrade (140 degrees Fahrenheit).

Kabuse Tea from Uji
Kabuse Tea (Kabusecha)

The leaves are shaded for less time than gyokuro. A full and rich flavor between gyokuro and sencha. Kabusecha has a brilliant green color and sweet aroma.


Uji matcha
Houn no Uji Matcha (Ceremonial Grade)

Ceremonial grade matcha from Uji. Only the finest hand-picked leaves are selected!

Gyokuro production originated in Uji

Gyokuro cultivation

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!