Uji, Kyoto
Kyoto’s No.1 tea trading hub
History
800+
Years
Producers
200~300
Involves
2024 Harvest Volume
152
Tons
Origin
Tea culture records trace back to the Heian period (9th century). Around 1214 during the Kamakura period, tea seeds gifted by Eisai were planted in Uji by Myōe Shōnin, marking the origin of modern Uji tea.
Evaluation
Uji City has won the “Production Area Award” at the National Tea Competition for three consecutive years, and in the tencha category, it swept the top five positions—solidifying its reputation as one of Japan’s premier tea-producing regions. Local tea masters and growers have also repeatedly earned the Minister of Agriculture, Forestry and Fisheries Award and the Kyoto Governor’s Award, with top placements across all major categories of sencha, gyokuro, and tencha. Uji continues to showcase both pride and innovation through the Uji Tea Competition and Kansai Tea Competition, carrying forward its centuries-old legacy into modern excellence.
Recent Challenges
Uji continues to be highly regarded as one of Japan’s leading tea-producing regions. At the same time, it faces challenges such as a shortage of successors, population aging, and the reduction of farmland due to urban expansion. Declining tea prices also put pressure on management stability. To sustain and enhance its brand, Uji is focusing on passing down traditional cultivation and quality control techniques, strengthening cooperation among local stakeholders, and expanding into new sales channels including international markets.
Cultivation Characteristics
Producers in Uji are highly skilled in shading cultivation, adjusting sunlight to maximize theanine content in the leaves. This technique is especially advanced for gyokuro and tencha. Most sencha is shallow-steamed, and strict standards are applied to harvesting and processing to ensure consistent quality. Uji balances innovation with tradition, preserving its reputation as a leading tea origin.
Representative Tea Varieties
• Gyokuro: Japan’s finest green tea, shaded for 15–20 days to intensify sweetness and umami.
• Tencha: Shade-grown leaves used for matcha, with vibrant green color and rich aroma.
• Matcha: Powdered tencha, central to Japan’s tea ceremony and a global symbol of Japanese tea culture.
Production Area Characteristics
Uji City in Kyoto Prefecture is one of Japan’s most renowned tea regions, with a history of tea cultivation dating back to the Heian period. Along the Uji River, teas such as gyokuro, sencha, and tencha (used for matcha) are cultivated. Shading techniques (覆下栽培, fukika saibai) are widely practiced here, enriching the leaves with sweetness and umami. The basin climate—with warm days, cool nights, and frequent mist—fosters tender shoots, resulting in teas prized for their refined fragrance and elegant taste.
Uji-cha
“Uji-cha” is cultivated mainly in Uji City and its surrounding areas in southern Kyoto Prefecture, one of Japan’s most renowned high-grade tea regions.
It is characterized by a rich sweetness and umami, with an elegant aroma. Primarily gyokuro, tencha (matcha), and sencha are produced using covered cultivation (fukika) methods that yield a deep and refined flavor.
With over a millennium of accumulated tea culture, Uji developed closely alongside the tea ceremony. To protect its quality and authenticity, an official Uji Tea Certification System has also been established.
