Ujicha cannot be grown just anywhere: in addition to the proximity to Lake Biwa, the hilly terrains of the Kyoto, Shiga, Nara, and Mie prefectures create region-specific qualities of the land and atmosphere (Terroir) prime for the cultivation of exquisite teas. Furthermore, Ujicha must be produced according to the traditional methods first developed in Uji. The Uji methods entail supreme quality, though they are labor intensive and require great skill. For tea-savvy Japanese, Ujicha brings to mind a quality of tea unable to be cultivated elsewhere. In addition, the area allows for Matcha, Gyokuro,  Kabusecha,  Sencha,  and Houjicha cultivation and production. Nowhere else in Japan is such a wide variety of tea able to be made.

This term of French origin is used to describe aspects of various naturally occurring elements uncontrolled by human beings, that influence a tea plant during its growth. Climate, geography, richness of the soil, even altitude, can affect the physical properties of the plant, and therefore the specific tastes it will provide. The concept of Terroir is most frequently used in the West in regards to the conditions that affect the taste of a wine. Teas from a single field (see the definition of non-blended tea) embody the elements of Terroir specific to the field of its origin.  Uji‘s Terroir is perfectly suited for the production of tea, much like the Bordeaux region of France is suited for the production of wine.

Famous for being the city whose temple is on the ¥10,000 bill and the ¥10 coin, Uji is also renowned domestically as the center of high quality tea production. The proximity to Lake Biwa (Japan’s largest lake) provides a Terroir that is perfectly suited for tea farming, as underground streams carry nutrients into the soil. The small city is located south of Kyoto city. In ancient times, Uji acted as a retreat for the nobility situated in what is now Kyoto, who wished to adjourn from courtly turmoil. As early as the 12th century, tea began to be cultivated in the area.

(Matcha) Often used in contrast with O-Koicha, Usucha (commonly O-Usu in Japan) literally means “mild tea” in Japanese. This is the most common form that Matcha takes when consumed in everyday life. Our Fine Matcha and Extra Fine Matcha are particularly well suited for the creation of Usucha. Many gourmet restaurants in Japan, especially those serving traditional Kyoto cuisine, present Usucha to customers. In most scenarios, Usucha and Matcha are practically synonymous, except where it is noted that one is being served O-Koicha.  (For more specific information on the preparation of Matcha, please click here.)

First defined over 100 years ago, Umami has become known as the fifth taste, the other four being sweetness, sourness, saltiness, and bitterness. The sensation of Umami comes from food rich in glutamates, such as Japanese tea. The taste of Umami itself is hard to describe, but it is a highly desirable component in tea, given a proper proportion. Tea considered to have a heightened presence of the Umami flavor is often sought. It is also sometimes said that the antithesis of Umami is bitterness, but this may be an oversimplification, given that a balance of Umami and astringency creates favorable teas, complex and stimulating. Truth be told, few Western dishes contain a noticeable amount of this pleasant flavor, and as a result, it may be hard to discern the Umami taste from a salty-sweet taste. However, please accept our assurance that given time, Umami can be experienced and enjoyed by everyone.

Wagashi are traditional Japanese pastries that accompany the Japanese Tea Ceremony, but are also regularly consumed with tea for any occasion. Common components of Wagashi include sweetened Mochi and red bean paste.

When many people think of Mochi, they think of sweets like Mochi wrapped ice-cream. In Japan too, use of Mochi, or glutinous rice, is most frequently used in Japanese pastries known as Wagashi. But Mochi has several other applications too. The origin of the Mochi rice paste is of course rice, but not just any rice, Mochi rice! We include this high quality kind of rice, slightly toasted, in our Genmaicha tea, providing it with a delicious and recognizable flavor.

Karigane is a term specific to tea, to describe the inclusion of tea tree stems in with the tea leaves. One may think that this lessens the strength or quality of the tea, but it actually refines the flavor and changes it slightly. The inclusion of Karigane in a tea can also add efficiency to brewing, as the stems insure an even separation of the leaves. Inclusion of Karigane marks a more mature tea as well. (The method of infusion used for Karigane varies depending on the type of tea with which it is blended. Please see Gyokuro Karigane, Houjicha Karigane, or Sencha Karigane for more information.)

Iribancha is a tea with quite a particular method of manufacturing that yields a unique, primordial taste close to the first teas ever brewed. Tea is roasted in a gigantic 5 foot wide (1.5 meter) iron pan, so that the tea leaves are slightly seared in places. Iribancha has been a traditional tea particular to the Kyoto area for hundreds of years. Please note that Iribancha differs from Houjicha in that with Houjicha preparation, tea leaves are rolled and evenly roasted. The flavors are very different, we assure you! (For specific instructions on how best to infuse Iribancha, click here.)

A finely carved whisk of bamboo, used for the preparation of Matcha. The Chasen blends Matcha powder and water together to create a smooth, well-blended tea. Quality Chasen can be purchased from Rishouen Tea for 3,000 yen, as we consider them indispensible in the creation of Matcha.