|
|
The tea produced in Uji in Kyoto has a much deeper taste and aroma and a more noble color than the tea produced in any other region of Japan. Among tea farmers and leaders in the tea industry, Uji in the Kyoto region is envied as an exceptional presence. What is the reason for this? When the Buddhist monk, Eisai popularized the idea of tea drinking around A.D.1191, farmers began growing tea leaves at Obuku area in Ujitawara, Kyoto. Sohen Nagatani (1681-1778) also developed the Japanese tea processing method that is standard today in Ujitawara in the Uji region around A.D. 1738. Everyone agrees that this process makes the best-tasting tea. The Uji region in Kyoto, especially Ujitawara, is surrounded by lush green rolling hills. The misty climate, sloping hills, warm days and cool nights provide an ideal setting for plants to thrive. These geographical features and the nutrient-rich soil in Uji produce a very high grade of Japanese green tea. These are the tea's that are being offered on our website. In the last few years, the Japanese tea industry has improved processing, preserving, and marketing techniques, which have helped to preserve the essential flavor and freshness of Japanese green tea so that people around the world can enjoy a fresh cup of high grade Matcha, Gyokuro, or Sencha. For many years, Uji has been the only region in Japan where all kinds of high grade tea including Matcha, Gyokuro, and Sencha have been produced. Throughout history, farmers in this region have grown high grade tea with loving care, so the methods, soil quality, and breeds of tea have been perfected over time.
|
