A Journey Through
800 Years of Uji Tea

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Uji, in southern Kyoto’s Yamashiro region, has nurtured tea culture for over 800 years. Matcha, sencha, and gyokuro―key forms of Japanese tea―were cultivated and refined here.
Tea cultivation began in the Kamakura period, when methods introduced by the Buddhist priest Eisai were spread in Uji by Myoe and later transmitted onward. Under the Ashikaga shogunate, Uji tea was established as the finest in Japan, supported by carefully selected tea gardens and refined techniques.
In the Edo period, Nagatani Soen developed the method of producing sencha, allowing tea to spread into everyday life. Local conditions and cultivation methods later led to the development of gyokuro, further enriching Japanese tea.
Today, tea fields and traditions such as the Sacred Water Drawing Ceremony at Uji Bridge reflect the enduring continuity of this culture.

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A Journey Through800 Years of Uji Tea