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Teas grown in the Minami Yamashiro area and processed in Kyoto Prefecture are designated “Uji-cha” (“Uji tea”).
The three most famous types of Uji tea are “sencha,” “maccha” (aka “matcha”) and “gyokuro.”
The leaves are identical, but the cultivation and processing techniques produce different flavors.
Sencha is perhaps the most common type of green tea enjoyed by Japanese people. The leaves gets lots of sunlight and are then steamed, kneaded and dried.