The Origin of Japanese Green Tea and Uji Matcha Grades

Uji, on the outskirts of Kyoto, is widely recognized as the birthplace of Japanese green tea. Zen master Eisai brought tea seeds from China to Kyoto in 1191, and monks planted them in temples and nearby towns, including Uji. The Okegaya area at the foot of Mount Shinko is regarded as the earliest cultivation site, and its tea was once praised by the imperial court.

For centuries only the elite drank good green tea; ordinary people had bancha, made from older, thicker leaves and not shade-grown. That changed in 1783, when tea farmer Soen Nagatani developed sencha after years of experimentation. Uji's terroir and history later made its name synonymous with high-quality matcha, with grades spanning matcha and sencha.

When it comes to top-tier Japanese green tea, you can't avoid Kyoto Uji—it's regarded as the true birthplace of Japanese green tea. From the tea seeds brought back by Zen master Eisai in 1191 to the invention of sencha by Nagatani Soen in 1783, Uji has always played a key role in Japanese tea history. What exactly does "Uji" in Uji matcha mean? Why has it become synonymous with high-quality matcha? How are Uji matcha grades classified? This article will take you back to the origins of Japanese tea, trace the birth and evolution of sencha, explain the unique terroir and historical status of Uji tea, and introduce the best types of Japanese green tea in Uji, including matcha, sencha, and Japanese green tea.

We've already talked quite a bit about the origins of Japanese tea, from the Japanese tea journey all the way to modern tea ceremony, such as the iced matcha recipe article. Interestingly, the aristocratic class of the Edo period wouldn't have drunk anything like an iced oat milk matcha latte. Today, we turn our attention to Uji in Kyoto—that is the true birthplace of Japanese green tea.

Where Is the Birthplace of Japanese Tea

Uji, on the outskirts of Kyoto, is widely recognized as the birthplace of Japanese tea. As mentioned before, in 1191, Zen master Eisai brought tea seeds from China to Kyoto. After that, Buddhist monks began planting tea seeds in Kyoto's temples and surrounding towns, and Uji was one of them. Today, tea lovers regard the Okegaya area at the foot of Mount Shinko in Uji as the earliest source of tea cultivation.

According to legend, the tea produced in Okegaya had the richest aroma and was once highly praised by the imperial court.

Sencha

The Evolution of Japanese Green Tea

At first, only the elite class had the privilege of enjoying Japanese green tea. Ordinary people drank bancha. Bancha is a lower-grade Japanese green tea, made by farmers from older, thicker leaves, and it is not shade-grown. Because shade-grown tea was strictly restricted, bancha became the only tea many Japanese people could drink. Although many people today enjoy bancha, at the time it did not have the fresh grassy aroma of first-flush green tea or matcha powder.

By 1783, the situation had completely changed. A tea farmer named Soen Nagatani, after years of experimentation, developed a new type of Japanese green tea and named it sencha. Soen Nagatani cultivated this tea in Uji.

After inventing sencha, Soen Nagatani went to Edo (present-day Tokyo) to sell it. This tea quickly won the favor of the Japanese people. At the same time, it also sparked a new wave of tea brewing—steeping tea leaves in hot water rather than boiling them. Even today, his method of making sencha is still the main method used by Japanese tea farmers.

In Japan, tea farmers call the traditional sencha production method "uji-cha." Today, tea lovers use the term "Uji tea" to refer to tea produced in Uji.

What Makes Uji Tea Special?

There is no doubt that every tea-producing region in Japan has its own unique characteristics. Although Shizuoka Prefecture and Kagoshima are Japan's most famous tea-producing regions, Uji still holds a special place in the hearts of tea lovers. This is largely due to its unique history. However, we must also note that Uji truly has exceptional conditions for tea production, such as foggy weather, special soil texture, and a mild climate.

Because Uji has some of the oldest tea houses, it is also one of the best places in Japan to taste tea made entirely using traditional handmade methods.

What Are the Best Japanese Green Teas in Uji?

The best Japanese green teas produced in Uji include matcha, sencha, and Japanese green tea. However, as you stroll through Uji Village, it is hard not to be drawn in by the aroma of roasted green tea, which is also worth trying.

The above content is compiled by CoffeeHunters, a coffee news website.