Japan is famous for green tea and what better way to learn more than to visit farms and traditional tea roasting and matcha making locations in Kyoto. Learn all about the process, flavours, and history behind the importance of green tea and matcha of Japan, specifically in Uji, Kyoto. Your journey begins as you cycle through the incredible rolling fields, viewing all stages of the different teas and their shading. Stop by and connect with people who have made this craft their life’s work. It’s an incredibly scenic and informational experience, one fit for a bucket list.
One unique feature you’ll notice when cycling past tea fields is the large black coverings or tea shading. Originally, in the winter months in Uji, Kyoto, tea farmers in the 15th-16th century realized the cold wind harmed the tea plants. To combat this, they started what is known as tea shading. Tea shading, also known as Kabuse, is done when new sprouts appear in the soil, to change the taste and appearance of the tea, resulting in a more umami, and less bitter flavour profile– which is how matcha was accidentally discovered! When speaking about tea shading, that process is what sets matcha versus green tea apart. Green tea is typically shaded for 2 to 3 weeks, resulting in a slightly more bitter taste compared to matcha. Matcha on the other hand, is shaded for longer– about 4 weeks. This creates “stress” for the plants, and they store their natural sugars and chlorophyll, which results in that iconically sweet-umami flavour matcha is known for, health benefits– and the bright green colour that is portrayed all over in matcha-based confectionaries.
Now that we have the history in our pocket, we are able to enjoy the wide variety of green tea and matcha flavored treats sprinkled all over Japan including Uji. If you would like to further your knowledge and tasting experience on the world famous tea, there are a a few local spots in Uji to keep in mind.
Visit Mitsuboshien-Kanbayashisannyu-Honten, a tea house that is run by a 16th generation proprietor, and everyone there is incredibly passionate about their craft. This experience will broaden your knowledge -and taste buds- to the history behind Uji’s tea harvesting.
Another informative and tasty location is Itoh Kyuemon. They have several branches found within the area of Uji, accessible by both bike and train. You can find a matcha curry udon, matcha ice cream, and even a matcha themed dessert plate to satisfy anyone’s sweet tooth.
Namakura Tokichi is another stop to add to your trip. Known for their Matcha Maruto Parfait, which you can only get there. It is served in a bamboo container, which is perfect for pictures sent home. It is made with white chocolate, raspberry chocolate cream and a smooth matcha jelly– unlike anything you will find anywhere else. These confectionaries are typically available from October to May, as that is when harvesting is most prevalent. So let the joy of cycling fuel your travels, and be sure to visit to learn all about Japan’s tea culture
