Located just south of Kyoto City, Uji is revered as the cradle of Japanese tea culture. It was here in the 12th century that Zen monk Eisai introduced tea seeds brought back from Song Dynasty China, giving birth to a tradition of green tea cultivation that continues to set global benchmarks for quality.
The Art of Honzu Shading
What sets Uji's premier teas apart is the ancient technique of Honzu shading. Three to four weeks prior to the spring harvest (Ichiban-cha), farmers construct elaborate wooden scaffolding woven with rice straw over the tea bushes. This blocks up to 95% of direct sunlight, forcing the plants to produce intensely high levels of L-theanine and chlorophyll, yielding the deep emerald color and rich umami flavor profile characteristic of high-grade Gyokuro and Tencha.
Itinerary Highlights
Day 1: Arrival in Uji & Riverside Walk. Stroll across the iconic Uji Bridge, visit Byodoin Temple (a UNESCO World Heritage site featured on the 10 yen coin), and taste fresh matcha soba noodles along Byodoin Omotesando.
Day 2: Ogura & Shirakawa Farm Visits. Meet local master tea growers who still harvest Tencha using hand-picking methods. Experience stone-grinding unstemmed Tencha leaves into ceremonial matcha powder on traditional granite mills.
Day 3: Gyokuro Steeping Workshop & Ceremony. Participate in a private Chado ritual conducted by a Licensed Uji Tea Ambassador. Learn the precision water temperature (50°C - 60°C) required to unlock the deep umami notes of premium Gyokuro.
Day 4: Wazuka Valley Excursion. Travel into the rolling green hills of Wazuka, known as the "Matcha Countryside", where 40% of Kyoto's green tea is grown. Return to Kyoto for departure.
Official Cultural Resource: Plan your Japanese tea experience through official regional guides at Kyoto Travel Official Portal.