Kyoto-Ujicha is tea produced mainly in Kyoto prefecture.
It is within the 5th place in the production quantity of Aracha (Unrefined tea) in Japan every year and is the top-class in that of covered tea like Matcha and Gyokuro.
Ujicha is one of the three major Japanese teas in addition to Shizuokacha and Sayamacha, and it is very famous in Japan and popular among tourists. It has a high demand internationally because it has many kinds of brands and is regarded as luxury tea.
Ujicha is actively promoted in Yamashiro region in Kyoto prefecture and people strive to popularize Japanese tea at “certified cafes of Ujicha” in mainly Uji city.
The definition of Ujicha
Ujicha is quite different from other Japanese tea in having the clear definition of it. Here is the definition of Ujicha below. Ujicha is tea from 4 prefectures like Kyoto, Nara, Shiga and Mie where tea production was developed as Ujicha, from the general points of view about history, culture, geography and climate. And it also has the condition that merchants in Kyoto finish refining the tea in Kyoto. But tea produced in Kyoto prefecture is prioritized.
Quote : About Ujicha/ Public interest incorporated association tea industry chamber in Kyoto
So we can’t say that Ujicha is always from Uji region. The Uji style of manufacture is to steam, dry and roll young leaves only, that is mentioned as the definition of Ujicha.
Environment where Ujicha is grown
The suitable climate for tea cultivation has these conditions like the annual average temperature of 14-16 degrees and the annual precipitation of around 1500mm. These climate conditions are the same as that of producing areas of Ujicha.
In addition, soil rich in moisture and nourishment is essential for growing tasty tea leaves.
Soil in the producing area of Ujicha contains enough moisture and is good in quality owing to some rivers like the Uji river streaming around there. Moreover, it has a difference in temperature between day and night due to sloping terrain and that causes fog taking advantage for tea cultivation.
Kyoto-Ujicha started in the 13th century
It is said that the history of Ujicha has started in the 13th century. It became the start that Eisai, a monk came back from Song (China today), spread a tea drinking custom in Japan and a monk Myoe sowed tea seeds in Toganoo and Uji in Kyoto.
In the 17th -19th century, the name of Ujicha has got known. Production of Sencha and Gyokuro were started by the traditional Uji style of manufacture and spread all over Japan. Education of Ujicha at elementary and junior high schools are promoted mainly in Uji city today. There is a rumor that elementary schools in Uji city have faucets with flowing tea.
Main cultivars in Kyoto-Ujicha
Asamushi-sencha that has shorter steaming process time is major in Kyoto-Ujicha.
Its characters are transparent and bright liquor color, fresh flavor and sweet and umami taste.
Main cultivars in Kyoto-Ujicha
Asahi (Tencha)
Samidori (Tencha)
Ujihikari (Tencha)
Tenmyo (Tencha)
Goko (Gyokuro)
Ujimidori (Gyokuro)
Houshun (Gyokuro)