Description
Kyoto Uji Ten-Cha The Uji (京都宇治碾茶 The Uji) is classified as a Japanese green tea bottled tea available in the Grand tier.[1] Kyoto Uji Ten-Cha The Uji is classified as a green tea of the Tencha/Uji tea type.[2] Tencha is the tea leaf before it is ground into matcha by a stone mill, and is rarely sold commercially as it is primarily used as a raw material; tea farmers have traditionally enjoyed it at home.[2] The southern Kyoto region, where rivers such as the Ujigawa and Kizugawa flow, has optimal tea-growing conditions including annual rainfall, soil quality, and gently sloping terrain; Uji tea has been produced there since the Kamakura period and was promoted by the Ashikaga shogunate in the Muromachi period.[2]
Key Ingredients
Kyoto Uji Ten-Cha The Uji is made from the Samidori cultivar.[2] Kyoto Uji Ten-Cha The Uji sources its tea from the southern Kyoto region.[2]
Key Techniques
Kyoto Uji Ten-Cha The Uji is cultivated using natural training methods (自然仕立).[2] Kyoto Uji Ten-Cha The Uji tea leaves are hand-picked.[2] Kyoto Uji Ten-Cha The Uji is processed by JA Kyoto Yamashiro.[2] Kyoto Uji Ten-Cha The Uji undergoes a non-heated extraction process lasting 3 days.[2] Tencha leaves are shaded for at least 20 days after hand-picking, then steamed and dried in a tencha kiln.[2]
Tasting Notes
Kyoto Uji Ten-Cha The Uji has tasting notes of pale yellow brilliance, gyokuro-like roasted fragrance, and mellow sweetness.[2]