Wazuka, Kyoto
Kyoto’s No.1 tea producing area
History
700~800
Years
Producers
257-
Involves
2024 Harvest Volume
1,224
Tons
Origin
Back to the early Kamakura period (13th century), when Jishin Shōnin of Kaijūsen-ji Temple planted tea seeds gifted by Myōe Shōnin at the foot of Mt. Jūbuzan.
Evaluation
Wazuka’s teas have consistently earned high recognition at competitions over the past three years, particularly for sencha and tencha. Since 2022, the town has repeatedly achieved top honors, including first place and the Minister of Agriculture, Forestry and Fisheries Award, at both national and Kansai competitions. Individual tea gardens in the town also win the President’s Award and Excellence Awards annually at the Wazuka Town Tea Competition. This proven quality is nurtured by traditional cultivation techniques and the area’s unique natural conditions—fog and terrain—making Wazuka one of the most distinctive and respected origins within the “Uji tea” brand.
Recent Challenges
Wazuka is known for its long tea-growing history and the high-quality “Wazuka Tea” brand. However, in recent years, population decline and aging have led to a sharp decrease in tea farmers. In the steep mountain areas, abandoned fields are increasing, making it difficult to maintain the production base. To revitalize the tea industry, efforts are being made to promote organic farming, develop new value-added products, and diversify local industries by linking agriculture with tourism and cultural exchange. Other important measures include introducing smart agriculture, creating local jobs, and implementing countermeasures against wildlife damage through protective fencing.
Cultivation Characteristics
While shallow-steamed sencha is the traditional style, recent years have seen a rise in kabusecha and tencha (matcha base) production. Tea fields spread across steep hillsides where riding harvesters are difficult to use, so portable harvesting machines are common. Farmers emphasize both traditional processing and modern practices, including organic cultivation and preservation of heritage techniques.
Representative Tea Varieties
• Sencha (shallow-steamed): The foundation of Wazuka tea, with robust umami and a refreshing aroma.
• Kabusecha: Shade-grown tea with enriched sweetness, closely linked to Wazuka’s leading tencha (matcha base) production.
• Kyobancha: Traditional roasted tea made from mature leaves, offering a light, smoky flavor.
Production Area Characteristics
Wazuka Town in Kyoto Prefecture is a basin surrounded by mountains, with the Wazuka River flowing through its center. The large difference between day and night temperatures, combined with the mist rising from the river, naturally shades the tea plants and keeps the young leaves tender. This unique environment produces teas with a distinctive fragrance known as “Kirika” (mist aroma). The well-drained volcanic soil further enhances flavor, resulting in teas rich in umami and aroma. Today, Wazuka accounts for nearly 40% of all Uji tea production, making it one of the largest and most important growing areas.
Wazuka-cha
“Wazuka-cha” is produced in Wazuka Town, Sōraku District, Kyoto Prefecture, which accounts for nearly 40% of all Uji tea production, making it one of the largest production areas.
The valley terrain of the Wazuka River, frequent mist, and mineral-rich soil produce a distinctive aroma and umami called “Kirika” (mist fragrance).
Wazuka is known for producing sencha, kabusecha, tencha, as well as traditional Kyoto bancha and Japanese black tea (wakōcha). The cool air, sharp day–night temperature variations, and mist-induced shading effects foster high-quality leaves rich in amino acids.
