Uji Shade-Grown Teas are Special
Uji tea leaves undergo an extensive and delicate process from harvesting to your cup.
The Finest Green Tea & Matcha from Uji!
Tea plants are grown in the shade for about three weeks before picking. After steaming, fresh buds are dried and carefully kneaded.
Gyokuro has 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.
Uji is the premier region for shade-grown tea. Gyokuro, Kabusecha, and Matcha. The cultivars have many generations of experience!
Aged for mellowness. The leaves are fine-drawn to make the finished tea accommodate hotter temperatures.
Netto Gyokuro is a delicious autumn and winter tea. It makes an excellent iced tea during the summer. Wonderful all year round!
The finest gyokuro from Uji. Delicate, brew at about 60 degrees Centigrade (140 degrees Fahrenheit).
Shaded for less time than gyokuro—a complete and rich flavor between gyokuro and sencha. Kabusecha has a brilliant green color and sweet aroma.
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
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 connoisseurs!