A tea region shaped by centuries of tradition, distinctive cultivation methods and a flavour that tells a story beyond the colour of the powder.
Today, matcha is known far beyond Japan. We encounter it in cafés, in matcha lattes, in desserts and increasingly as part of personal tea rituals.
Yet behind the word matcha lie different regions of origin, cultivation methods and flavour profiles. Anyone who explores Japanese green tea more deeply will sooner or later come across one name: Uji, Kyoto.
Why has this particular region earned such a remarkable reputation? And what does its origin mean for the matcha we enjoy in our bowls today?
Uji – a tea region with more than 800 years of history
Uji lies south of Kyoto, Japan’s former imperial capital. Tea cultivation in this region dates back to the early 13th century.
Over generations, tea growers developed distinctive cultivation and processing techniques. By the 15th century, tea from Uji had already established an exceptional reputation.
As Japanese tea culture evolved, Uji became increasingly important. Matcha developed a close connection with Chanoyu, the Japanese tea ceremony – a tradition in which not only the tea itself, but also its preparation and the mindful experience of the present moment, play an essential role.
This history explains much of Uji’s significance today. The region represents more than a geographical name; it reflects a tea culture refined over centuries.
What does the Uji designation mean?
An interesting detail: Uji refers both to a city and to a historical tea-producing region.
According to the definition used by Kyoto’s tea industry, the designation Uji tea may, under certain conditions, include tea made from leaves grown in neighbouring prefectures and finished in Kyoto.
When choosing tea, it is therefore worth looking beyond a recognised name and paying attention to the specific origin information and processing details.
These details are particularly valuable when selecting matcha. They help us understand the differences between products and make more informed choices.
Shade-growing – a defining feature of matcha production
One of the essential foundations of traditional matcha is shade cultivation.
In the Uji region, a method known as Oishita developed in which tea plants are partially or extensively protected from direct sunlight before harvesting.
Traditionally, growers used structures made from bamboo, reeds and straw. Today, modern shading materials are also widely used.
Reduced sunlight influences the development of the tea leaves. Among other things, it affects the balance of amino acids and catechins – compounds that contribute to the tea’s flavour.
For the tea drinker, one aspect is particularly interesting: shading can encourage a softer flavour profile with a more pronounced umami character.
Umami describes a rich, savoury taste dimension, recognised alongside sweetness, sourness, bitterness and saltiness.
In a well-balanced matcha, umami can combine with gentle vegetal notes, subtle sweetness and restrained bitterness.
From Tencha to Matcha – why processing matters
Not every powdered green tea is necessarily traditional matcha.
The starting point is Tencha: tea made from shade-grown leaves that are steamed after harvesting and then dried without being rolled, unlike Sencha.
During further processing, coarser components such as stems and leaf veins are removed. The prepared Tencha is then ground into a fine powder.
Traditionally, this is done using stone mills. Today, other grinding methods may also be used, depending on the producer.
It is this combination of shade cultivation, Tencha processing and fine grinding that distinguishes matcha from ordinary ground green tea.
The entire production process also plays a decisive role in flavour. Origin alone does not guarantee a particular character: leaf material, cultivation, processing and freshness all contribute to the final result.
What does Uji Matcha taste like?
Uji Matcha is often associated with a balanced, smooth and umami-rich flavour profile.
However, not every matcha from the region tastes the same. Different tea plant varieties, harvest periods and processing methods can produce noticeable differences.
When choosing matcha, several characteristics are worth considering:
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Aroma: fresh and vegetal, without unpleasantly dull notes.
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Taste: a harmonious balance of umami, gentle sweetness and bitterness.
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Texture: pleasantly fine and smooth when drinking.
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Finish: balanced, without excessive astringency.
A vibrant green colour can be an interesting indication of quality, but it should never be the only consideration.
Ultimately, what matters most is how the matcha actually tastes, especially when prepared with water alone.
What does “Ceremonial Grade” mean?
Many matcha packages carry the term Ceremonial Grade.
In international trade, it is commonly used to describe matcha intended for drinking on its own, prepared with water. However, it is not a uniformly defined official Japanese quality grade.
It is therefore worth considering the origin, production methods and, above all, the flavour profile alongside this description.
Good matcha does not need to impress through pronounced bitterness. For drinking it pure, balance is often what matters most.
Uji Matcha – a mindful moment in everyday life
The traditional tea ceremony illustrates that, in Japan, matcha has long been more than a drink prepared as quickly as possible.
Even in modern life, we can preserve something of this spirit without attempting to recreate a traditional ceremony.
A bowl, water and a bamboo whisk are all that is needed for a simple preparation.
How to prepare a bowl of matcha:
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Place 1–2 g of matcha in a bowl.
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Add 70–80 ml of water at a temperature of 70–80°C.
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Whisk the matcha evenly with a bamboo whisk until a fine layer of foam forms.
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Take a moment to appreciate its aroma and flavour mindfully.
Just a few minutes can transform an everyday habit into a small ritual.
Our Ceremonial Grade Matcha from Uji, Kyoto
At STEEP STATE TEA, we have chosen a Ceremonial Grade Matcha from Uji, Kyoto.
Its character is creamy, mild and balanced. Gentle umami, delicate vegetal depth and a clean finish make it an enjoyable choice for preparation with water.
It can also be enjoyed with milk, but its flavour balance becomes especially apparent when prepared pure.
For us, this matcha brings together two things: the rich tea tradition of its place of origin and the opportunity to create a mindful moment in modern everyday life.
Discover our Ceremonial Grade Matcha from Uji.
STEEP STATE TEA · Energy · Balance · Ritual