Kyoto (Uji)
The name most associated with gyokuro and tencha, the raw material for matcha. Shade growing was developed here. Total output is modest, but its share of the high grades is not. It also has its own bancha tradition — kyo-bancha, where steamed large leaves and stems are dried without rolling and then heavily roasted for a smoky character.
Land and climate
The misty terrain along the Uji river is held to have suited shade growing. The planted area is not large: Uji, Wazuka and Minami-Yamashiro in the south of Kyoto prefecture are the centers. Wazuka is known for its terraced fields climbing the hillsides.
How it is made
This is where shade-growing technique was established, and both gyokuro and tencha are made here. Tencha is dried without rolling, which requires a dedicated furnace. Uji is also where the merchants who finish and blend the tea are concentrated.
Cultivars
What to look for
'Uji tea' does not necessarily mean tea grown in Kyoto. The working definition covers leaf from four prefectures — Kyoto, Nara, Shiga and Mie — finished inside Kyoto by a Kyoto business using methods originating in the Uji area. If origin matters to you, look for a town name rather than a prefecture.