京都府
Uji
宇治
Uji is a prestigious tea-producing region with over 800 years of history, regarded as the pinnacle of Japanese tea. Tea cultivation began here in the Kamakura period when the monk Myoe brought seeds from Toganoo. During the Muromachi period, 'Uji-cha' was established as the tea of choice for the Shogunate, and the region developed shade-growing techniques for gyokuro and matcha production. Today, Uji continues to be the cultural heart of Japanese tea, producing award-winning gyokuro and matcha of the highest quality.
Altitude
50–400m
Latitude
34.89°N
Climate
Inland basin climate with significant temperature differences between day and night. Morning mist frequently rises along the Uji River, providing a natural shading effect that contributes to the development of umami-rich tea leaves. Average annual temperature is around 15°C with approximately 1,500mm of annual rainfall.
Soil
Alluvial soils along the Uji River basin and weathered granite. Offers an excellent balance of water retention and drainage with well-balanced mineral content.