Description
Uji-cha, Sencha - 2023 1st Harvest
Origin: Uji City, Kyoto
Cultivar: Yabukita
Infuses to a deep golden-green liquor with a floral and slightly grassy bouquet. The flavor is soft, yet full in the mouth, with low astringency. It is a flavor that reminds one of the elegance of Kyoto. Uji is famous in Japan for its high quality sencha and matcha, and for its long tea history. In the 13th Century, Buddhist Priest Myoe of Kozanji Temple planted seeds brought back from China by his Zen master Eisai. This happened at Toganoo Fukase in Kyoto, and the seedlings were replanted in Uji to start production there. Tea culture spread from Kyoto to the rest of Japan through the vast population of courtiers, clergy, and samurai based there and Uji was the main producer of tea at that time. Also, the technique for producing the sencha we know today was invented in Uji by Nagatani Soen in 1738. This manufacture method helped tea drinking to further spread among all classes around the country.
Origin: Uji City, Kyoto
Cultivar: Yabukita
Infuses to a deep golden-green liquor with a floral and slightly grassy bouquet. The flavor is soft, yet full in the mouth, with low astringency. It is a flavor that reminds one of the elegance of Kyoto. Uji is famous in Japan for its high quality sencha and matcha, and for its long tea history. In the 13th Century, Buddhist Priest Myoe of Kozanji Temple planted seeds brought back from China by his Zen master Eisai. This happened at Toganoo Fukase in Kyoto, and the seedlings were replanted in Uji to start production there. Tea culture spread from Kyoto to the rest of Japan through the vast population of courtiers, clergy, and samurai based there and Uji was the main producer of tea at that time. Also, the technique for producing the sencha we know today was invented in Uji by Nagatani Soen in 1738. This manufacture method helped tea drinking to further spread among all classes around the country.