Uji is a small city just south of Kyoto, known for its ancient temples, quiet streets, and deep connection to Japanese tea culture. The region is one of Japan’s top producers of high-quality green tea, and you can taste it the traditional way at places like the Taihō-an Teahouse.
Uji tea (宇治茶, Uji-cha) is the name given to all green tea produced in the Uji region of Kyoto. The area is known for three main varieties: Matcha, Sencha, and Gyokuro. Tea first arrived in Japan from China during the Tang dynasty, a period when Chinese influence on Japan was at its height. The earliest tea seeds were planted in Toganoo before being cultivated in Uji, which eventually became known for producing some of the finest tea leaves in the country.
Over the centuries, Uji played a central role in the evolution of Japanese green tea. Matcha, once reserved for nobility and ceremonial use, marked the beginning. In the 18th century, Sencha emerged as a more accessible option for everyday people. Later, the techniques behind Matcha and Sencha were combined to create Gyokuro, a premium shaded tea known for its depth and sweetness.
The rise of Uji tea is closely tied to the development of Japan’s tea culture and its ceremonies from Tōcha, to Chanoyu, to Senchadō, each contributing to Uji’s reputation as the heart of Japanese tea craftsmanship.
TheOther Master's Blends are curated under the supervision of one of Japan's leading tea master who has spent 55 years cultivating matcha powder to produce blends rich in anti-oxidants with the perfect blend of umami and sweetness.
