In Japan, the phrase 'nichijo sa-hanji' is often used to describe the ordinary, everyday activities of life. Literally translating to 'daily tea and rice,' this expression underscores the deep cultural significance of tea in Japanese society. And among the many varieties of Japanese tea, Uji tea especially stands out as a symbol of tradition, craftsmanship, and history.
Uji, a city in the Kyoto Prefecture, is renowned for producing some of the finest tea - especially matcha - and as such, we recently headed out there to find out more.
The Varieties of Uji Tea: A Harmony of Flavour and Craftsmanship
Uji mainly produces three types of tea: Tencha, Gyokuro, and Sencha. These teas, each unique in flavour and cultivation method, reflect the dedication of Uji's tea farmers to their craft.
Tencha: Firstly, tencha is the raw material for Matcha, the finely ground powder used in traditional Japanese tea ceremonies. Tencha is grown in oishitaen, or covered tea plantations, where the plants are shaded from direct sunlight. This process reduces the bitterness of the leaves and enhances the flavour and sweetness.
Gyokuro: Similar to Tencha, Gyokuro is also cultivated in oishitaen. This shading process allows the tea leaves to develop a rich, umami flavour, making Gyokuro one of the most sought-after and expensive teas in Japan.
Sencha: Unlike Tencha and Gyokuro, Sencha is grown in rotenen, or uncovered tea plantations, where the leaves are fully exposed to sunlight. This exposure results in a tea that is more robust and astringent, yet still delicate and refreshing.
The Rich History of Uji Tea
The history of Uji tea dates back to the Kamakura period (1185-1333) when the monk Myoan Eisai (the beloved namesake behind Eisa Tea Co. - we talk about him here!) brought tea seeds from China into Japan.
These seeds were planted in Uji, and the region quickly became known for producing high-quality tea. By the Muromachi period (1336-1573), Uji tea had gained widespread recognition, becoming the preferred tea of the Japanese imperial court and samurai class.
One of the most significant historical practices associated with Uji tea is the Ocha Tsubo Dochu (Tea Jar Procession). During the Edo period (1603-1868), the finest Uji tea was transported to the shogun’s castle in Edo (modern-day Tokyo) in a ceremonial procession of lacquered tea jars. This ritual not only emphasised the importance of tea in Japanese culture but also solidified Uji’s reputation as the premier tea-producing region in Japan.
Uji Tea's Cultural Heritage
Uji’s cultural heritage is enriched by the legend of Prince Uji no Wakiiratsuko, a figure from ancient Japanese history. According to legend, the prince was a wise and compassionate man who, in an act of self-sacrifice, drowned himself in the Uji River to prevent a succession dispute between his brothers.
Uji is also home to the oldest tea house in Japan, and possibly the world: Tsuen Tea. Established in 1160, Tsuen Tea has been serving customers for over eight centuries, providing a direct link to the ancient tea traditions of Japan.
Nowadays, walking the streets of Uji is like walking into Tea Heaven: everywhere you look, there's matcha to drink, matcha to eat, and even matcha in the form of skincare and lifestyle products. Have you ever used matcha mouthwash? Us neither... but it sure did look good.
The Art of Making Matcha
Matcha is made through a meticulous process: it begins with Tencha leaves, which are carefully picked and steamed to prevent oxidation, and then dried and deveined, leaving only the soft, green leaf tissue. This material is then slowly ground into a fine powder using stone mills, creating the Matcha that we all know and love.
The time that the leaves are picked also greatly affects the taste of the final tea. Ichibancha, or first flush tea, refers to the first harvest of the year, producing the highest quality leaves, whereas Nibancha, or second flush tea, is harvested later and typically has a stronger, more robust flavour. Frankly, we love both.
Conclusion: Uji Tea—A Living Tradition
Uji tea is more than just a beverage; it is a living tradition that embodies the history, culture, and craftsmanship of Japan. From the ancient tea plantations to the modern tea houses, Uji continues to produce some of the finest teas in the world, each cup a testament to centuries of dedication and skill.
What a bloody great brew.
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