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.

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.

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.

Hojicha is blended Sencha that has been evenly roasted to provide a completely different drinking experience. Roasting completely changes not only the flavor and aroma of the tea, but its naturally occurring components too. Caffeine content is significantly lessened through roasting, and thus this tea is frequently enjoyed by those sensitive to caffeine. Tannin content, responsible for the acidic aftertaste accompanying some teas, is also nullified. The result is a tea that is easy to prepare and easy to consume, hot or cold.

(For specific instructions on how best to infuse Hojicha, click here.)

Kabusecha describes tea that is halfway between Gyokuro and Sencha in its method of production, and therefore in its flavors. Like Gyokuro tea, Kabusecha is shaded for a period of time before harvest, but for a shorter duration, and less severely. The result is a superbly even balance between theanine and catechin, the components responsible for the flavors of Umami and astringency respectively. (For specific instructions on how best to infuse Kabusecha, click here.)

Gyokuro refers to a tea that has been cultivated under very special conditions to heighten its quality. Some of the most renowned teas of China come from areas where fog blocks the direct rays of the sun for a period of time during growth. For Gyokuro cultivation, we simulate a similar process. The tea plant is shaded with a fine screen for at least three weeks during the crucial period of growth, just before harvest. Photosynthesis provokes the transformation of Theanine, an amino acid responsible for the Umami flavor, into Catechin, responsible for the astringency of tea. Thus, in limiting photosynthesis for a short period of time, the bitter taste of this tea is heavily muted, and the Umami taste is brought into the foreground. Please see the definition of Umami for more information regarding this important aspect of Japanese tea. (For specific instructions on how best to infuse Gyokuro, click here.)