Rare & Magical

UJI Tea Selection

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Matcha:

 

In the middle of the 15th century, Uji teas became a reference brand, supported by the imperial family in Kyoto and by the Shoguns. 

At the same time, the tea master Sen no Rikyu broadcast the "Wabi-tcha". And to meet the demand of tea masters, such as Sen no Rikyu, shade cultivation has been developed in Uji to produce the finest teas. This is how Tencha was born, a softer tea without astringency, from which Matcha is made with a bright colour and strong umami, an emblematic tea from Japan.

 

Gyokuro:

 

Around the 18th century, a technique appeared in Uji which consisted in drying the steamed leaves on a hot hearth by kneading and crumpling them. This technique was called the "Uji method" which produces a tea rich in colour, aroma and taste: Sencha.

At the beginning of the 19th century, the fusion of shade cultivation and the Uji method gave birth to Gyokuro. The buds are shaded for at least 20 days, giving them a deep green colour. They are then steamed and rolled up as they dry. It is a tea rich in aroma and umami, with a very soft green colour. Tea leaves are also consumed as they are.

 

 

Sencha:

Around the 18th century, a technique appeared in Uji which consisted in drying the steamed leaves on a hot hearth by kneading and crumpling them. This technique was called the "Uji method" which produces a tea rich in colour, aroma and taste: Sencha.

The picked buds are steamed and crumpled when drying. Sencha has a toning aroma and a slight astringency.