Ujitawara matcha powder

Ujitawara Matcha Quality and Its Unique Cultivation Methods

Ujitawara is a historic tea-growing town in southeastern Kyoto Prefecture, celebrated as the birthplace of Japanese green tea processing. This region developed the steaming and manual rolling method in 1738 that defines modern Japanese tea production. Today, Ujitawara ranks third in fresh leaf cultivation volume for tencha among Uji area regions, producing matcha prized for its rich umami and vibrant green color through traditional farming techniques that have endured for centuries.

The Ohishita Shading Method

Tea farmers in Ujitawara use Ohishita cultivation, a shading technique that blocks sunlight for up to 20 days before harvest. Workers cover tea plants with reed blinds, straw, or chemical fiber materials to slow growth and trigger biochemical changes in the leaves. This shading increases chlorophyll content, creating the bright green color matcha drinkers recognize. It also boosts theanine levels, the amino acid responsible for umami flavor, while reducing bitter catechins. The result is leaves with a mellow, sweet taste profile perfect for ceremonial-grade matcha.

Native Cultivars That Define Quality

Ujitawara grows several native Uji cultivars that shape its matcha character. Samidori is the most widely cultivated, known for vivid color and strong umami. Asahi is rare and high-priced, with a short harvest period that limits availability. Ujihikari produces light green leaves with delicate flavor. The region also cultivates Tenmyo, a rare cultivar registered in 2006 that delivers bright color and creamy umami. These cultivars differ from Yabukita, the common sencha variety, offering the depth and complexity matcha production demands. Farmers hand-pick leaves once annually in spring to maintain quality standards.

Geographic Advantages for Tea Growing

The town’s valleys and slopes provide ideal conditions for tea cultivation. Sandy soil with excellent drainage prevents root rot and allows plants to develop healthy root systems. Temperature differences between day and night enhance flavor development in the leaves. The terrain creates microclimates that protect plants from extreme weather while maintaining consistent growing conditions. Water quality from local sources contributes to the distinctive taste profile. These natural factors combine with human expertise to produce leaves that command premium prices in the matcha market.

Traditional Processing That Preserves Flavor

After harvest, producers follow a multi-step process refined over generations. They steam leaves immediately to halt oxidation, preserving the green color and fresh taste. Workers cool the leaves, shake them to remove moisture, then roll them by hand using techniques developed in Ujitawara during the Edo period. This manual rolling differentiates Japanese tea from Chinese varieties. The leaves are loosened, cooled again, kneaded, pressed, rubbed, and dried at low temperatures. This careful handling maintains aroma and nutritional content that grinding into matcha powder later reveals. The entire process reflects Ujitawara’s commitment to quality over quantity, with limited annual production ensuring each batch meets exacting standards.